Ingredients
- 3 pounds boneless stewing lamb (cut in 1 1/2" cubes)
- 6 tablespoons oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup all-purpose flour
- 2 1/4 cups beef broth
- 1/4 dry sherry (or white wine)
- 2 cloves garlic, crushed
- 24 small white onions, peeled
- 2 carrots, thinly sliced
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 2 1/2 tablespoons lemon juice
- 3 tablespoons chopped parsley
How to Make
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Step 1: Preheat oven to 350° F.
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Step 2: Pat lamb dry.
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Step 3: Heat oil in skillet and brown lamb well.
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Step 4: Place lamb in oven-proof casserole.
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Step 5: Combine salt, pepper and flour.
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Step 6: Sprinkle over lamb and mix well.
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Step 7: Add broth, sherry and garlic.
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Step 8: Cover and cook for 1 hour.
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Step 9: Add onions, carrots, marjoram and thyme and cook 30 minutes more.
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Step 10: Remove from oven, uncover, and let stand 10 minutes.
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Step 11: Stir in lemon juice and parsley.
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Step 12: Serve with rice if desired. May be covered and frozen.
We hope you enjoy this recipe!
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