This garlic-rich sauce is pure heaven for lovers of the edible bulb. To save time, substitute minced jarred garlic; just know it's not as good as spring's fresh, young garlic. Also, Michael prefers grapeseed oil to olive oil because "its high smoke point is excellent for high-heat applications, such as sautéing. The neutral flavor won't compete with other ingredients, and grapeseed oil is lower in saturated fat than any other oil." He recommends plain-flavored Salute Santé Grapeseed Oil, $13 for a 17-ounce can; salutesante.com.
MyRecipes APRIL 2006
1. Heat oil in a large stainless Dutch oven. Coat lamb cubes with salt, pepper, and flour. Brown in hot oil, stirring occasionally, about 10 minutes.
2. Remove lamb from pan, and drain any excess oil. Add red wine, scraping bottom of pan to loosen up bits of browned meat. Add onion, celery, and garlic; cook, stirring occasionally, 10 to 15 minutes. Add lamb back to pan with vegetables. Add potatoes and next 3 ingredients; stir and bring to a low boil. Reduce heat to low; cover and simmer for 45 minutes.
3. Add blanched vegetables, thyme, and rosemary; stir and let simmer 30 more minutes. Garnish, if desired.
*To blanch, plunge vegetables briefly into boiling water, then into cold water to stop the cooking process.
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