Rainy day lamb ragout
From kochhexe 16 years ago
- 40 minutes to make
- Serves 4
this was my rainy week-end meal - it is good warmed up, too! you may want to use red instead of white wine (that one was open, a lovely Riesling) or (if you insist) don't use any wine at all. if you don't have enough - drink it. Read more if you do - into the dish and into you :-) See less
Ingredients
- 800 g boneless lamb roast (i took it out of the haunch ??) shopping list
- olive oil, about 3 TBSP shopping list
- cloves of garlic, 3 or more shopping list
- salt shopping list
- pepper shopping list
- thyme, about 1 TBSP, if dried, otherwise chop fresh thyme shopping list
- oregano, about 1 ZBSP if dried, chop if fresh shopping list
- one sprig of rosemary shopping list
- (i used fresh right from the terrace pots) shopping list
- 1/4 liter or so of white wine shopping list
- 8 large potatoes (firm when cooked, not floury) shopping list
- 1 can of italien tomatoes (400 gr) shopping list
- 1 cup or so of crème fraîche ( a bit more won't hurt) shopping list
- lemon juice, about 2 TBSP shopping list
- 1 fennel 'bulb' shopping list
- 1 large zucchini shopping list
- (now you may either use fennel, one big 'bulb' or, if you do not like fennel, you can use zucchini - i had one of each, because the fennel was small and i dont like it all that much, the flavour can be overpwoering it it is too big) shopping list
How to make it
- Cut meat into cubes
- heat oil in large stew-pot,
- brown meat, a portion at a time
- peel , mash and then add garlic (i use a fork and a little salt)
- season meat with pepper, salt, thyme, oregano, add sprig of rosemary (remove it later)
- add wine, stir, let simmer
- wash and peel (and wash again, but you know that, right?) potatoes, cut into cubes
- add to meat
- (have a drink of the lovely cold Riesling)
- add tomatoes including can juices
- add crème fraîche
- stir well, let simmer for about 15 to 20 minutes
- wash and pare fennel, cutting off the top green and set aside (if you like the taste, if not, take parsley later)
- cut fennel in half, then crosswise into pieces
- mix well with meat-potato mixture
- let cook for another 15 minutes or so
- when meat is soft and potatoes done, season dish with some lemon juice (go easy on it, you can always add some more), go light on the salt, grind some fresh pepper bevore serving, then either
- sprinkle with chopped fennel green
- or with chopped parsley
- hopefully, you have used the 'spare time' to set the table, call whoever is enjoying this with you, light the candles, have a drink...and ...
People Who Like This Dish 4
- lunasea Orlando, FL
- cgendy Manalapan, NJ
- pudgy47 Las Vegas, NV
- jenniferbyrdez Kenner, LA
- debwin Toronto, CA
- grandmommy Nashville, TN
- shirleyoma Cove, OR
- kochhexe Butzbach, DE
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 6 people-
Oh Renata, this sounds fabulous! A must try!! Got my 5
shirleyoma
in Cove loved it
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Yum Renata! Sounds delish. That would make a tasty lunch today. Wish I had it now. A flavorful 5!
grandmommy
in Nashville loved it
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I don't do lamb, but trust me this will work for beef. Yum. Thanks Ren.
jenniferbyrdez
in kenner loved it
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