Ingredients
-
1
-
1
-
1
-
3
-
2
-
1/2
-
1
-
3
-
4
-
1/4
-
-
-
-
-
Directions
Lamb Ragout, Heavenly! I saw this recipe in a magazine at the supermarket ? Fine Cooking ? Gourmet. I was so excited, wrote the ingredients on a scrap of paper, and made a dash for the meat department. I substituted boneless lamb for shoulder chops, Merlot for white wine, Roma tomatoes for artichoke hearts, increased the amount of garlic and tomato paste and added parsley. I served this with Yam a Day. Eat your heart out Jan S. !!, This was delicious. used bone-in lamb neck, so used a bit more than a lb and probably got 3 servings out of the recipe. used chicken broth and dry vermouth and canned tomatoes. My rosemary plant had put out a bunch of tender stems and leaves and those were just perfect in this recipe. This is a great recipe. If you do your prep and brown the lamb in the morning, it is an easy dinner, and even if you did not, it’s doable, as it’s so straightforward. Served with rice and fat asparagus spears., DELISH!! The lamb was very tender and tasty. Hubby gave it 8/10 which is a big compliment!! :O
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Steps
|
1
Done
|
Heat Oil and Butter and Brown Lamb Over High Heat. |
|
2
Done
|
Add Garlic and Rosemary, Stir For 30 Seconds. |
|
3
Done
|
Add Wine and Stir, Mix in Beef Broth and Tomato Puree. |
|
4
Done
|
Reduce Heat, Cover and Simmer For 1 Hour. |
|
5
Done
|
Remove Cover, Increase Heat to Medium High and Cook Until Sauce Begins to Thicken. |
|
6
Done
|
Add Tomatoes and Olives and Cook 5 Minutes. |
|
7
Done
|
Stir in Parsley and Serve. |
