Spezzatino d’Agnello con Gremolata

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

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