Recipe: Medium-Rare Lamb Stew

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	Users > AngelaG > Michael Chiarello''s "Tra Vigne Cookbook" > Winter > Medium-Rare Lamb Stew

Medium-Rare Lamb Stew

1 lb		lamb loin, trimmed of all fat and silver skin
		Gray salt and freshly ground pepper
1 1/2 tsp		fennel spice
1/4 cup		extra virgin olive oil
3 Tbs		all-purpose flour
1		generous cup pearl onions, peeled
1		generous cup peeled carrot chunks (1/2-inch chunks)
1		generous cup peeled turnip chunks (1/2-inch chunks)
1 Tbs		unsalted butter
1 cup		dry red wine (optional)
4 cups		double-strength Chicken Stock, or 8 cups canned low-salt chicken broth boiled until reduced by half
1 tsp		finely chopped fresh rosemary
2 cups		packed chard leaves, torn or cut into 1-inch pieces
2 Tbs		finely chopped fresh flat-leaf parsley

Cut the lamb loin in half lengthwise, then cut crosswise into 1-inch pieces. The pieces should be fairly large so they do not get overcooked. Season well with salt, pepper and fennel spice. Heat 2 tablespoons of the olive oil in a heavy sauté pan over medium-high heat until hot. Dust the lamb with 2 tablespoons of the flour. Add the lamb to the pan, spreading out the pieces so there is room around them. Do not move the pieces until moisture begins to show on the tops and they have browned on one side, about 2 minutes. Then turn the pieces to continue to brown, about 2 minutes longer. Do not overcook. The lamb should be medium-rare. Remove the meat to a large plate.

Return the pan to medium-high heat and add the remaining 2 tablespoons oil. Add the onions, carrots and turnips to the pan, season with salt and pepper, and sauté until the vegetables are well caramelized, about 10 minutes. Regulate the heat so the vegetables do not burn. Add the butter and continue to cook for another 2 minutes.

Dust the remaining 1 tablespoon flour over the contents of the pan, stir, and cook over medium heat for another minute. Add the wine, if using, bring to a boil over high heat, and cook until reduced by half. Add the stock, return to a boil, reduce the heat to low, and simmer for 10 minutes. Skim off any foam that forms as the stock comes to a boil. Add the rosemary for the last few minutes. (The stew may be made to this point a day ahead. Refrigerate the liquids and meat separately. Do not freeze, or you will lose the freshness and texture of the meat.)

When ready to eat, bring the liquids to a boil. Return the meat to the pan, add the chard and parsley, and simmer for 1 minute. Season with salt and pepper. Pour stew into bread bowl or serve in soup plates on top of cooked rice, noodles, or soft polenta.

Servings: 4

Recipe Type

Lamb, Main Dish

Recipe Source

For the show, I hollowed out a one-pound loaf of crusty bread to use as a serving container. You can also serve the stew on white rice or noodles or on soft polenta flavored with roasted winter squash puree. Here is a stew with deep, rich flavors. If you do not care for turnips, try potatoes. If you like parsnips, add them. I tend to follow the old adage "The colder it is outside, the thicker the stew." Since it is not often very cold in the Napa Valley, this stew does not coat the tongue. If you prefer a thicker stew, double the flour.