Lamb Ragout
Heavenly! I saw this recipe in a magazine at the supermarket (? Fine Cooking ? Gourmet). I was so excited, wrote the ingredients on a scrap of paper, and made a dash for the meat department. I substituted boneless lamb for shoulder chops, Merlot for white wine, Roma tomatoes for artichoke hearts, increased the amount of garlic and tomato paste and added parsley. I served this with Yam a Day. Eat your heart out Jan S. !!
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INGREDIENTS
Nutrition- 1
- 1tablespoon butter
- 1tablespoon olive oil
- 3
- 2teaspoons finely chopped fresh rosemary needles
- 1⁄2cup merlot or 1/2 cup dry white wine
- 1(14 ounce) can reduced-sodium beef broth
- 3tablespoons tomato puree
- 4
- 1⁄4
- 1tablespoon chopped fresh parsley
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DIRECTIONS
- Heat oil and butter and brown lamb over high heat.
- Add garlic and rosemary, stir for 30 seconds.
- Add wine and stir, mix in beef broth and tomato puree.
- Reduce heat, cover and simmer for 1 hour.
- Remove cover,increase heat to medium high and cook until sauce begins to thicken.
- Add tomatoes and olives and cook 5 minutes.
- Stir in parsley and serve.
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