Hey, it's spring so that means it's lamb season. This is a really quick stew that doesn't take a lot of prep time and really delivers good, homey, stewy flavors. This comes from a book called the Silver Spoon which alleges that they have been the best-selling cookbook in Italy for the past 50 years. In any case, the book is MASSIVE and has simple recipes featuring every imaginable ingredient.
The gravy produced by the meat juices working with the flour and herbs is really quite something. Photos of stews never look like much, but this tasted really good.
1 kg lamb neck fillet, cut into chunks
flour, for dusting
3 tablespoons olive oil
3 rosemary sprigs, fresh
4 sage leaves, fresh, chopped
1 garlic, crushed
175 milliliters white wine
5 tablespoons white wine vinegar
4 potatoes, peeled and sliced
salt and pepper
Preheat the oven to 180C/350F. Dust the pieces of lamb with flour. Heat the oil in an ovenproof pan or roasting tray over high heat. When hot, add the lamb and cook for about 10 minutes, stirring frequently, browning the lamb on all sides.
Season with salt and pepper and add the rosemary, sage and garlic. Stir thoroughly to work the herby flavor in. Mix the wine and vinegar together and add to the pan (scrape up any brown bits in the bottom of the pan with a wooden spoon) and cook until it has almost completely evaporated.
Add 150ml of boiling water and the potatoes, stir through carefully, cover, and roast for 30 minutes, or until the meat is tender. Scoop into bowls and serve hot.
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