Connemara Lamb Stew

Name: Connemara Lamb Stew
Total time: 45 min
Yield: Four servings
Cuisine: irish
Ingredients: 1/2 cup flour; 1/2 teaspoon salt; 1 teaspoon freshly ground pepper; 1 1/2 pounds lamb shoulder or stewing meat, cut into 1/2-inch chunks; 1 tablespoon olive oil; 3 tablespoons minced fresh mint leaves; Salt and freshly ground pepper; 1 cup dry white wine; 2 1/2 cups chicken broth; 2 tablespoons lemon juice; 4 raw, fresh artichoke hearts, trimmed, cleaned and cut into quarters; 3 tablespoons minced parsley; 1 tablespoon minced lemon zest; 8 fresh oysters, shucked

By Molly O'Neill

Total Time: 45 minutes
Rating: 4(18)
Comments: Read comments

Featured in: FOOD; Erin Go Baa

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Ingredients

Yield:Four servings

½cup flour
½teaspoon salt
1teaspoon freshly ground pepper
1½pounds lamb shoulder or stewing meat, cut into ½-inch chunks
1tablespoon olive oil
3tablespoons minced fresh mint leaves
Salt and freshly ground pepper
1cup dry white wine
2½cups chicken broth
2tablespoons lemon juice
4raw, fresh artichoke hearts, trimmed, cleaned and cut into quarters
3tablespoons minced parsley
1tablespoon minced lemon zest
8fresh oysters, shucked

Ingredient Substitution Guide

Preparation

Step 1
Season the flour with the salt and pepper. Lightly dust the lamb with the flour and shake off the excess. Heat the olive oil in a heavy-bottom pot over medium heat until hot. Add the lamb in one layer and saute until golden brown on all sides, about 6 to 10 minutes. Add 1 tablespoon of the mint and season lightly with salt and pepper. Add the white wine, stir well and simmer for 5 minutes. Add the chicken broth, lemon juice and artichoke hearts, lower the heat, cover the pot and simmer gently until the lamb is tender, about 30 minutes.
Step 2
Meanwhile, mix the remaining 2 tablespoons mint, the parsley and the lemon zest. When the lamb is tender, gently slide the oysters into the stew and simmer for an additional 3 minutes. Sprinkle with the mint mixture, divide among heated bowls and serve.

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