Mediterranean Lamb Stew


This deeply flavoured lamb stew evokes all the gastronomic pleasures of the Mediterranean, especially when served in large rustic soup bowls over couscous. Accompany with sliced oranges and thinly sliced red onions on top pf a bed of watercress that  This recipe serves 6


  • 1 cup fresh orange juice Orange juice, raw
  • 5 large cloves of garlic, chopped coarsely Garlic, raw
  • 5 Tbs coarsely chopped fresh mint leaves Peppermint, fresh
  • 2 Tbs olive oil Oil, olive, salad or cooking
  • 1 Tbs dried oregano Spices, oregano, ground
  • 1 tsp freshly ground black pepper Spices, pepper, black
  • 2 lbs boneless lamb shoulder cut into 1 1/2" cubes ( I used lamb leg)
  • 2 Tbs olive oil Oil, olive, salad or cooking
  • 2 Tbs flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1 1/2 cups dry white wine Alcoholic beverage, wine, table, white
  • 1 1/2 cups beef broth Soup, beef broth or bouillon canned, ready-to-serve
  • 2 Tbs tomato paste Tomato products, canned, paste, with salt added
  • 2 cups sliced carrots (1' lengths) Carrots, raw
  • 2 cups cooked Great northern beans Beans, great northern, mature seeds, canned
  • 2 cups diced, seeded ripe plum tomatoes
  • 1 large imported black olives
  • finely slivered zest of 2 oranges Oranges, raw, with peel


Step 1

Combine orange juice, garlic,2 tbsp. mint, olive oil, oregano and pepper in a large bowl. Mix well, add lamb, toss well and cover with plastic wrap. Marinate at room temperature for two hours. Preheat oven to 350F. Remove lamb from marinade, brush off any pieces of garlic. Reserve marinade. Pat lamb dry with paper towels. Place 2 tbsp olive oil in a large dutch oven. When lamb is brown, discard excess oil and return lamb to dutch oven. Sprinkle flour over meat and cook stirring over a medium heat to brown flour for about 3 mins. Add reseerved marinade, wine, stock, tomato paste and carrrots. Cover pot, transfer to ovenand cook 40 mins. Add beans to stew and bake, uncovered, 15 mins longer. Add tomatoes and olives. Taste and adjust seasonings if neccessary. Bake, uncovered for 10 mins longer Remove pot from oven and stir in remaining 3 tbsp, and orange zest. Serve immediately


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