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Recipes - Roasted Lamb Stock - Subcategories and recipes

Our Pantry - Roasted Lamb Stock
These beautifully seasoned, fork-tender shoulder lamb chops are simmered in a heady sauce redolent of vermouth, apricots, sage, tomatoes, and cinnamon. It was inspired by a dish from Spain's Mediterranean coast. The aromatic combination of ingredients harkens back to the Moorish culture that imparted many lush flavors to the international stew pot. Serve the chops on a bed of wide noodles or mashed potatoes.
This old fashioned favorite uses a couple of modern-day tricks. Baby carrots are ready for the pot, and pearl onions are glazed with balsamic vinegar add a rich, deep tone to this satisfying stew.  Like most slowly cooked dishes, the flavor of this stew mellows over time.