 |
|
|
|
|
|
Greek Lamb Stew Recipe
Serving Size : 6
1/4 cup all-purpose flour
salt
black pepper
3 pounds lamb -- cut into 2" cubes
1/4 cup olive oil
1 whole bay leaf
1/4 teaspoon ground thyme
1/4 teaspoon dried rosemary
1 clove garlic
2 cups chicken stock
1 cup white wine
1 can tomato sauce
2 dozen small white onions -- blanched and peeled
1/2 cup black olives -- pitted
Season flour with salt and pepper and dredge lamb cubes in it. Heat olive oil in large soup kettle over medium high heat. Brown lamb cubes in oil. Sprinkle herbs and garlic over lamb and add stock, wine, and tomato sauce. Season with additional salt and pepper to taste. Simmer over medium heat for 1-1/2 hours. Add blanched onions and olives. Simmer 1/2 hour longer.
Serving Ideas : Serve with toasted pita triangles and a salad.
Show Reviews (0)
|
 |
|
|
|
Copyright © 2004-2008, UBR, Inc. All Rights Reserved.
|