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

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

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