Marinated Lamb Stew - Marinerad lammragu

MARINATED LAMB STEW
Marinerad lammragu

This recipe for lamb that's boiled in a marinade with sage, rosemary and orange is from Italy.

Serves 4

1 lb boneless roast or shoulder of lamb

Marinade:
5 fresh sage leaves, shredded
1 rosemary sprig
1 large onion, sliced
3 thinly sliced garlic cloves
grated zest from 1 orange, well scrubbed
fresh juice from 2 oranges
2 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon salt
ground black pepper
0.8 to 1.2 cup red wine or chicken bouillon
8 to 10 pitted black olives
1 red and 1 yellow bell pepper, shredded
2 tablespoons Maizena (cornstarch)


Cut the meat in pieces. Mix sage and chopped rosemary with the meat and sliced onion and garlic. Add orange zest, juice, oil and soy sauce. The meat benefits from being marinated for an hour or so, but it's not necessary.

Transfer meat and marinade to a pot and flavor with salt and pepper. Add wine or bouillon and simmer for about 30 minutes or until the meat is tender. Add olives and shredded bell pepper and thicken with Maizena and water. Boil for a few minutes and flavor to taste.

Serve the stew with what you prefer.

Enjoy!

Bella