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Credit: David Loftus

Recipe Summary

prep:
35 mins
additional:
2 hrs
total:
2 hrs 35 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350° F. Pat the lamb dry with paper towels and place in a large bowl. In a shallow bowl, combine the flour, oregano, salt, and pepper. Sprinkle the flour mixture evenly over the lamb and toss well. Heat 3 tablespoons of oil in a heavy casserole over medium heat. Brown the lamb in batches, adding more oil as needed. When all the lamb is browned, remove it and set aside. Add the carrots, onions, and garlic and cook, stirring occasionally, until the vegetables start to caramelize, about 10 minutes. Return the lamb to the casserole. Add the wine, bay leaves, and lemon peel. Bring to a simmer, cover, and place on bottom rack of oven. Cook until the lamb is very tender, about 2 hours. Serve with Cucumber Yogurt and New Potatoes with Olives.

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Nutrition Facts

calcium 77mg; 542 calories; calories from fat 41%; carbohydrates 15g; cholesterol 133mg; fat 25g; fiber 2g; iron 5mg; protein 43mg; saturated fat 8g; sodium 719mg.
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