Salon Mothers Who Think | Lamb stew with garlic-vinegar sauce

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Lamb stew with
garlic-vinegar sauce
A succulent preparation for a lamb
of any name, including Dinner

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By Kimberly French

Also
Killing a lamb called Dinner
I raised a lamb, I was going to eat it, so I went to see exactly what happens in between.
By Kimberly French

1 leg of lamb (about 5 pounds); meat cut into 2-inch chunks
Salt, pepper and flour
2-3 tablespooons olive oil
1/2 cup dry white wine
1/2 cup beef broth
1 1/2 tablespoons white wine vinegar
4 garlic cloves, chopped
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley

Preheat oven to 325 degrees. Salt and pepper lamb, and coat with flour. Heat oil in dutch oven on high, and brown lamb in batches, about 5-6 minutes per batch. Return all lamb to dutch oven, and mix in all remaining ingredients. Cover and bake for about 50 minutes, stirring once about halfway through. Adjust flavor with salt and pepper, if necessary. Serves four.
salon.com | Nov. 24, 1999

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