Mediterranean Braised Lamb with Spring Vegetables

Mediterranean · Spring · 120 min · Serves 4 · By Lesapor Test Kitchen

This Mediterranean braised lamb dish brings together succulent meat with vibrant spring vegetables. Perfect for a cozy evening, the combination of herbs and vegetables create a comforting yet healthy meal. Specialty olive oil and a quality red wine elevate the flavors, making this dish a standout.

Ingredients

• 2 tablespoons olive oil
• 2 pounds boneless lamb shoulder, cut into 2 inch pieces
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1/2 cup dry red wine
• 1 cup chicken stock
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 cups baby carrots
• 1 cup fresh peas
• 1 tablespoon lemon juice
• Flaky sea salt, to taste
• Fresh parsley, for garnish

Method

1. Heat olive oil in a large Dutch oven over medium-high heat. Season lamb pieces with salt and pepper.
2. Brown lamb on all sides, working in batches if necessary. Remove lamb and set aside.
3. Reduce heat to medium. Add onion and garlic, sauté until onion is translucent, about 5 minutes.
4. Stir in red wine, scraping up brown bits. Simmer until liquid is reduced by half, about 3 minutes.
5. Add chicken stock, tomato paste, oregano, and thyme. Return lamb to the pot. Bring to a simmer.
6. Cover and reduce heat to low. Cook for 1 hour, stirring occasionally.
7. Add carrots and continue to cook, covered, for another 30 minutes, or until lamb is tender.
8. Stir in peas and cook uncovered for an additional 5 minutes. Stir in lemon juice.
9. Season with flaky sea salt to taste. Garnish with fresh parsley before serving.