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  Added: Nov 02, 2006  •  Visited (437)  •  Print version Print this recipe (41)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Fricassee Of Lamb With Lemon And Garlic
What You Need:
  • 2 pounds lean boneless shoulder of lamb, cut into 1-inch cubes
  • Salt
  • Freshly ground black pepper
  • ¼ cup olive oil
  • 1 cup finely chopped onions
  • ½ teaspoon finely chopped garlic
  • 1 tablespoon paprika
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons fresh lemon juice
  • 1 lemon cut lengthwise into 8 wedges (optional)

  • How To Cook:
    1. Sprinkle the lamb liberally with salt and a few grindings of pepper. In a heavy 10- to 12-inch skillet, heat the olive oil over high heat until a light haze forms above it.

    2. Add the lamb and brown it well, turning the pieces with tongs and regulating the heat so that the meat colors evenly without burning. With a slotted spoon, transfer the lamb to a plate.

    3. Add the onions and garlic to the fat remaining in the skillet and, stirring frequently, cook for about 5 minutes, or until the onions are soft and transparent but not brown. Stir in the paprika, then return the lamb and any juices that have collected around it to the skillet.

    4. Add the parsley and lemon juice and reduce the heat to low. Cover tightly and simmer for about 1 hour, or until the lamb is tender and shows no resistance when pierced with the point of a small, sharp knife.

    5. Taste for seasoning and serve at once from a heated platter, garnished if you like with lemon wedges.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Fruits » Lemon
    Dish » Stew


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