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

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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.