Spezzatino d’Agnello con Gremolata

Name: Spezzatino d’Agnello con Gremolata (Lamb Ragout with Gremolata)
Yield: Serves 6 to 8
Ingredients: 1 tablespoon very finely minced garlic; 3 pounds lamb shoulder, trimmed well and cut into 1½-inch cubes; 1 cup Lamb or Chicken Stock; 1 tablespoon each grated orange and lemon zest; 8 tablespoons (or as needed) olive oil; 2 cups diced seeded peeled fresh or canned tomatoes with 1 cup of the juices; 2 tablespoons finely chopped garlic; 2 large onions, cut into medium dice; 3 large carrots, cut into 2-inch lengths; 2 tablespoons grated fresh ginger (optional); 9 tablespoons chopped fresh parsley; 1 tablespoon grated orange zest; 2 cups slender green beans, trimmed; Salt and ground pepper; 6 small zucchini, cut lengthwise in half, then into 2-inch lengths; 2 teaspoons chopped thyme

Lamb Ragout with Gremolata

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

A little twist on the classic gremolata. The orange adds a wonderful dimension to the flavor of the lamb and the tomatoes. Try it with fresh ginger for an interesting variation.

Ingredients

8 tablespoons (or as needed) olive oil
3 pounds lamb shoulder, trimmed well and cut into 1½-inch cubes

Main course
Gluten-free

Method

Heat 4 tablespoons oil in a large deep sauté pan or casserole over high heat. Add as many lamb cubes as will comfortably fit in the pan (overcrowding will cause the lamb to steam rather than brown) and brown on all sides; set aside. Repeat with the remaining lamb cubes, adding