Lamb Stew (Mijoté)

Lamb Stew

Ingredients

1 lb
Earls neck or shoulder lamb (cut into small cubes)
3 tbsp
olive oil
to taste
salt and pepper
1/4 c
bacon (thin slices)
2
onions (chopped)
2
garlic cloves (chopped)
1
carrot (diced)
2
celery sticks (thinly sliced)
1 can
diced tomatoes (28 oz)
1 sprig
thyme
1 sprig
rosemary
water
1 can
white kidney beans (drained and rinsed - 19 oz)
2 tbsp
olive oil
1/2 c
breadcrumbs

Directions

In a heavy pan, heat the olive oil to medium-high. Salt and pepper the lamb, then brown the cubes a few at a time. Remove and set them aside. On medium heat, cook the bacon for 5 minutes. Add onions, garlic, carrots, and celery, and cook for 5 minutes. Add lamb, tomatoes, and fine herbs, with enough water to immerse the whole stew. Let simmer covered on low heat for 1 hour while stirring regularly. Cook until the lamb is tender. Ten minutes before the end of cooking, stir in the kidney beans. Then mix the olive oil and breadcrumbs in a small bowl, and pour the mixture onto the stew. Broil until browned.

Earls Meat Market

Yield: 4 Servings
Culture:
Category: Soup & Stew