Lamb Stew with Rosemary and Orange


 

Succulent lamb simmered in a rosemary, onion, garlic,
red wine and orange sauce.  Served on a bed of garlicky
mashed potatoes and topped with spinach and julienned
carrots.

Ingredients :

10 Lamb pieces (you can also use lamb shanks)
4 tbsp gf flour
Seasonings
1 tsp paprika
1 cinnamon stick
2 onions, chopped
4 garlic cloves crushed
2 cups beef stock
Juice of an orange
Grated rind of an orange
Few Rosemary Sprigs
3 tbsp tomato puree
1/2 cup red wine

How to …

Put the flour, seasonings and paprika into a plastic bag
and throw in the lamb pieces.  Shake till all the pieces are
covered.

Sear the lamb pieces in a pan in olive oil till golden brown.
Transfer to a plate.  Throw in the onions and garlic, adding
more olive oil if needed and cook until they soften and
then add the remaining flour and stir well.

Stir in the wine, the tomato puree and orange juice and
cook until reduced.  Add the lamb and then add the stock
till the lamb is almost covered.  Throw in the cinnamon
stick, the rosemary sprigs and add the orange zest.

Bring to the boil and then cover the pot and let it all
simmer till lamb is tender, stirring now and again.

In the meantime, prepare the mashed potatoes.  I add
garlic butter and parsley.  And if using frozen spinach,
thaw and cook in the microwave.  I julienne the carrots
and cook these also in the microwave until tender but
slightly firm. Season.

When the lamb is cooked, spoon some sauce on a serving
plate and top with mashed potatoes.  Arrange two lamb
pieces or whole lamb shank if using, on top of the mashed
potatoes and top with spinach and julienned carrots.
Serve immediately.

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