RCI-SP.004.0146.001
Fricassee of Lamb
A succulent dish to serve with parslied boiled potatoes. For garlic lovers, add lots of garlic.
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
- boneless shoulder of lamb2 lbsin 1½-inch cubes
- 2 tbsp
- 2 tbsp
- boiling tomato juice2 cups
- onion1 mediumchopped
- – 8 cloves garlic6 unitminced (optional)
- carrots2 unitchopped
- parsley4 unitsprigs, chopped
- 1 unit
- 4 unit
- 1 unit
- 1 unit
Method
1
Dust the lamb cubes evenly with flour, shaking off any excess.
2
Heat the vegetable shortening in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2 minutes
3
Brown the lamb in batches, turning occasionally to develop color on all sides, approximately 8-10 minutes per batch; set aside on a plate.
10 minutes
4
In the same pot, add the chopped onion and minced garlic (if using) and sauté until softened and fragrant, about 3 minutes.
3 minutes
5
Pour the boiling tomato juice into the pot, scraping up any browned bits from the bottom with a wooden spoon.
6
Return the browned lamb to the pot along with the carrots, parsley, bay leaf, and cloves; season with salt and freshly ground pepper to taste.
7
Bring the mixture to a gentle simmer, then reduce heat to low, cover partially, and simmer until the lamb is tender and the sauce has reduced slightly, about 60 minutes.
60 minutes
8
Taste and adjust seasoning as needed with additional salt and pepper.
9
Remove the bay leaf and whole cloves before serving in shallow bowls with the sauce spooned over the lamb.