Mediterranean Lamb Stew

Name: Mediterranean Lamb Stew
Yield: 6 portions
Ingredients: 1½ cups homemade beef stock or canned broth; 1½ cups dry white wine; 2 tablespoons unbleached all-purpose flour; 2 tablespoons olive oil; 2 cups cooked Great Northern beans; 2 cups sliced carrots (1-inch lengths); 2 tablespoons tomato paste; 1½ cups homemade beef stock or canned broth; 5 tablespoons coarsely chopped fresh mint leaves; 4 cloves garlic, coarsely chopped; 1 cup fresh orange juice; 2 pounds boneless lamb shoulder, cut into 1½-inch cubes; 1 teaspoon freshly ground black pepper; 1 tablespoon dried oregano; 2 tablespoons extra virgin olive oil; Finely slivered zest of 2 oranges; 2 cups diced seeded ripe plum tomatoes; 1 cup large imported black olives, pitted

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This deeply flavorful lamb stew evokes all the gastronomic pleasures of the Mediterranean, especially when served in large rustic soup bowls over delicately steamed couscous. Accompany with sliced oranges and red onions atop a bed of watercress that has been drizzled with a red wine vinaigrette.

Ingredients

1 cup fresh orange juice
4 cloves garlic, coarsely chopped
5 t

Main course

Method

Combine the orange juice, garlic, 2 tablespoons of the mint, the extra virgin olive oil, oregano, and pepper in a large bowl. Mix well. Then add the lamb, toss well, and cover the bowl with plastic wrap. Marinate for 2 hours at room temperature.