Citrus-Scented Lamb Stew
- Recipe by Anissa Helou
Look for a red like the 1999 Tardieu-Laurent Châteauneuf-du-Pape or the 1995 Château Musar from Lebanon.
Citrus-Scented Lamb Stew
There is no denying that is tasty enough and for a weeknight supper, it is a good fit. But I'm not sure I'm going to rush back to this recipe. The good news is that the touch of sweetness means my kids should eat it as well as us grown ups! I put my pot in the oven at 300 degrees for an hour and a half, instead of cooking the lamb on the stove. I find, that this method, is more reliable for a tenderized meat in a stew.
Posted by: JoCook on November 1, 2009
- From Modern Mediterranean Kitchen, Recipe of the Day: March 2009
- Published March 2004
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