Baked Lamb Stew with Fresh Rosemary

Title:
Baked Lamb Stew with Fresh Rosemary

Yield:
6 Servings

Categories:
Lamb




Ingredients:





 3 1/2 lb Lamb; cubed


     3 tb Rosemary; chopped fresh


   1/2 ts Pepper


     2    Cloves garlic


     1    Onion; chopped


    14 oz Chicken broth; defatted


   3/4 c  Dry white wine


 1 1/2 lb Button mushrooms


     1 lb Pearl onion


    12 sm Carrot


     1 tb Lemon juice; fresh


          Rosemary sprigs; for garnish






 Preheat oven to 500F. Remove any gristle from lamb. Arrange in a single


 layer in the bottom of a large roasting pan. Sprinkle with rosemary,


 pepper, and garlic. Roast uncovered until meat is well browned, about 30


 minutes. Stir in chopped onion, broth, and wine, scraping up and


 incorporating brown particles from pan. Reduce oven temperature to 375F.


 Cover and bake one hour. Add mushrooms, onions, and carrots. Bake until


 vegetables are tender, about 40 minutes. (Add stock if liquid reduces too


 much.) Remove from oven. Remove meat and vegetables from pan and keep warm.


 


 Skim fat from pan juices. Place pan on stove over high heat. Add cream to


 pan and boil, stirring constantly until sauce thickens. Remove from heat.


 Pour sauce into warm serving plates, spoon lamb and vegetables on top,


 drizzle with lemon juice, and garnish with rosemary.


 


 Recipe by: Delicious Decisions/tpogue@idsonline.com


 


 Posted to recipelu-digest Volume 01 Number 399 by Terry Pogue


 
on Dec 23, 1997