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Ingredients
½ cup flour
½ teaspoon salt
1 teaspoon freshly ground pepper
1 ½ pounds lamb shoulder or stewing meat, cut into ½-inch chunks
1 tablespoon olive oil
3 tablespoons minced fresh mint leaves
Salt and freshly ground pepper
1 cup dry white wine
2 ½ cups chicken broth
2 tablespoons lemon juice
4 raw, fresh artichoke hearts, trimmed, cleaned and cut into quarters
3 tablespoons minced parsley
1 tablespoon minced lemon zest
8 fresh oysters, shucked
Nutritional analysis per serving (4 servings)
40 grams carbs; 177 milligrams cholesterol; 791 calories; 19 grams monosaturated fat; 5 grams polyunsaturated fat; 17 grams saturated fat; 44 grams fat; 9 grams fiber; 1501 milligrams sodium; 48 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the flour with the salt and pepper. Lightly dust the lamb with the flour and shake off the excess. Heat the olive oil in a heavy-bottom pot over medium heat until hot. Add the lamb in one layer and saute until golden brown on all sides, about 6 to 10 minutes. Add 1 tablespoon of the mint and season lightly with salt and pepper. Add the white wine, stir well and simmer for 5 minutes. Add the chicken broth, lemon juice and artichoke hearts, lower the heat, cover the pot and simmer gently until the lamb is tender, about 30 minutes.
- Step 2
Meanwhile, mix the remaining 2 tablespoons mint, the parsley and the lemon zest. When the lamb is tender, gently slide the oysters into the stew and simmer for an additional 3 minutes. Sprinkle with the mint mixture, divide among heated bowls and serve.
Private Notes
Comments
Delicious. Added 1 bunch of sliced rainbow carrots. Served it with kale Colcannon for St. Patrick’s Day, and it was a hit.
Delicious. Added 1 bunch of sliced rainbow carrots. Served it with kale Colcannon for St. Patrick’s Day, and it was a hit.