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Mediterranean Lamb Stew
¼ cup extra virgin olive oil
1-1½ pounds boneless leg of lamb, in 1-inch cubes
4 cloves garlic, minced
2 medium yellow onions, chopped
Salt and freshly ground black pepper
2-3 cups of chopped, fresh Italian parsley
Juice of 2 large fresh lemons
1 small can tomato paste
1 cup chicken or beef stock
2-3 cups cooked chickpeas
Fresh parsley and extra virgin olive oil for garnish
In a heavy, ovenproof pot, heat olive
oil over high heat, add lamb cubes and brown. Add garlic,
onion, salt, pepper. Stir and cook over medium heat until
onions begin to soften. Add parsley, lemon juice (add the
juice of one lemon and save the other to add to taste when
stew is finished), tomato paste, stock and mix together and
cover pot with cooking parchment and a lid, or some foil ove
the top. Place in 350-degree oven and back for 1½-2
hours, or until lamb is very tender.
If the stew becomes dry during cooking,
add more water, lemon juice or stock to the pan. When the
lamb is cooked tender, add the chickpeas, stir and bake
another few minutes until heated through. Taste and adjust
seasonings and add more lemon juice to taste. The stew
should be tart. Serve with orzo noodles or rice or pita
bread. Garnish with fresh parsley and a sprinkle of extra
virgin olive oil and freshly ground black pepper.
Nutritional Facts
Serving Size — 4
Calories per serving — 273
Total Fat — 15.7 g
Saturated Fat —
Cholesterol — 70 mg
Total Carbohydrate
Dietary Fiber —
Sugars —
Protein
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