Braised Lamb with Garlic and Lemon

Name: Braised Lamb with Garlic and Lemon
Yield: makes 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 2 pounds boneless lamb, from the shoulder or leg, cut into 1- to 2-inch chunks; Salt and black pepper to taste; 5 or 6 garlic cloves, slivered; 2 lemons; 1 cup dry white wine, stock, or water

December 14, 2011

Like most braised dishes, this stew takes time but, once the initial browning is done, very little work. There are times I consider browning optional, but this isn’t one of them, because the dish is so simple that you need the complexity browning brings. Serve with Pilaf (page 513) or another rice dish. Other cuts of meat you can use here: beef chuck, brisket, or round (all of which will take somewhat longer than the lamb); pork shoulder; lamb shanks (again, longer cooking); or veal shoulder or round.

Recipe notes

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