Lamb stew with garlic-vinegar sauce

A succulent preparation for a lamb of any name, including Dinner

By Kimberly French
Published November 24, 1999 5:00PM (EST)

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.

Kimberly French

Kimberly French is a freelance writer and editor who lives on a small homestead in southeastern Massachusetts.

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