| Prep: 30 mins | Cook: 2 hrs – 2.5 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 530 | 30g | 13g | 32g |
| sugars | fibre | protein | salt |
| 7g | 5g | 34g | 1.2g |
Why I Love Italian Roman-Style Lamb Stew
Italian cuisine, renowned for its multitude of original flavors worldwide, is undoubtedly rich and diverse. One such delicacy that reminds me exactly of these facets is the Roman-Style Lamb Stew.
Drawing from Traditions
What genuinely thrills me about the Roman-Style Lamb Stew is the inimitable taste that this special, slow-cooked Italian project brings to the table. Reminiscent of the hearty stews from Montana’s wild terrains, it paints a portrait of comfort food with an elegant Italian touch. While the dish experiences no dearth of savory flavors, it is a serendipitous reminder of the bison burgers and venison steaks of my youth.
Roman-Style Lamb Stew’s preparation echoes numerous culinary traditions, including those nurtured by the renowned chef Jamie Oliver, who continuously inspirit me with his innovative stews. This recipe is nothing short of an orchestra of flavors inspired by these diversified cuisines.
A Definite Must-Try
Furnished with aromatic sage and rosemary, underscored by the delicate undertones brought forth by sautéed onions, carrots, and garlic, the Roman-Style Lamb Stew is a melody in a pot. The seasoned chunks of lamb shoulder bask in a simmering concoction composed of dry white wine, broth, sturdy potatoes, and a refreshing lift from the lemon zest.
The stew plays a tantalizing symphony of taste, one that prompts you to dig into a warm, inviting bowlful – especially on a calm, crisply cold night. The robust flavors remind of the slow-simmered Irish Stews and harmonize perfectly when paired with a crusty slice of sourdough bread.
Gravitating towards new flavors and recipes, I find the Roman-Style Lamb Stew weaving an irresistible culinary story through each ingredient. When you love a recipe, you learn to appreciate not just the final dish but also the journey of creating it and the rich traditions it represents. For the gourmet explorers, this recipe might just toss a new shade on the palette of taste.
What You’ll Need
- 4 lbs boneless lamb shoulder, cut into chunks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 5 cloves garlic, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 2 14.5-ounce cans of diced tomatoes
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 bay leaf
- Grated zest of 1 lemon
- 6 small Yukon gold potatoes, quartered
Method
Step One
Season the lamb shoulder chunks with salt and pepper. Heat the 2 tablespoons of olive oil in a large pot over medium-high heat. Once the oil is hot, add the lamb to the pot and brown on all sides. This should take around 10 minutes. Once browned, remove the lamb from the pot and set aside.
Step Two
In the same pot, add the chopped onion, carrots, and celery. Cook these vegetables for about 5 minutes or until they start to soften. Add the chopped garlic, rosemary, and sage to the pot and cook for a further 1-2 minutes.
Step Three
Return the lamb to the pot. Add the 2 cans of diced tomatoes, 1/2 cup dry white wine, and 1/2 cup chicken broth. Stir everything together and add in the bay leaf, grated zest of 1 lemon, and the quartered Yukon gold potatoes.
Step Four
Lower the heat and cover the pot. Allow the stew to simmer for about 2 hours or until the lamb is very tender. Stir occasionally and add more broth or water if needed. Taste and season with more salt and pepper if required.
Step Five
Once the lamb is tender, remove the bay leaf. Serve the stew hot, topped with a little more fresh rosemary or sage if desired. This Roman-Style Lamb Stew is hearty and flavourful, perfect served with crusty bread for a satisfying meal.
