2 Fresh oregano
2 Fresh thyme
1 Fresh rosemary
2 Dry bay leaves
0.25 cup Grapeseed oil
1 lb Boneless American lamb shoulder, cut into 1in pieces
Salt & pepper, to taste
2 Hawaiian Sweet onions (about 8 ounces), sliced
3 garlic, thinly sliced
2 tbsp Balsamic vinegar
1 cup Dry red wine
4 Low sodium chicken broth
0.50 cup Faro, rinsed
0.50 cup Green lentils, rinsed
4 Carrots, rinsed, peeled & chopped
1 Asparagus, trimmed & cut into 1in pieces
1 cup Packed, baby spinach
1Tie together oregano, thyme and rosemary sprigs with kitchen string.
2Heat oil in a 5-quart heavy stock pot over medium heat. Season lamb with salt and pepper and add to hot oil. Stir occasionally until evenly browned; approximately 15 minutes. Transfer pieces of meat to a plate.
3Add onion slices to oil. Season with salt and pepper and stir until onions start to brown; approximately 5 minutes. Add garlic and cook for 1 minute. Add vinegar and cook until mixture is syrupy; approximately 2 minutes.
4Stir in wine and bring to a boil. Continue cooking for 5 minutes. Mixture will reduce. Add broth, lamb, herb bundle and bay leaves. Bring to a boil and reduce heat to medium low; let simmer and partially cover; approximately 1 hour 20 minutes.
5Add farro and lentils. Cook for 15 minutes. Remove herbs and add carrots. Continue cooking for 30 minutes. Add asparagus; cook for 5 minutes. Remove from heat and stir in spinach. Adjust salt and pepper and serve with bread or crostini.
Ingredients
2 Fresh oregano
2 Fresh thyme
1 Fresh rosemary
2 Dry bay leaves
0.25 cup Grapeseed oil
1 lb Boneless American lamb shoulder, cut into 1in pieces
Salt & pepper, to taste
2 Hawaiian Sweet onions (about 8 ounces), sliced
3 garlic, thinly sliced
2 tbsp Balsamic vinegar
1 cup Dry red wine
4 Low sodium chicken broth
0.50 cup Faro, rinsed
0.50 cup Green lentils, rinsed
4 Carrots, rinsed, peeled & chopped
1 Asparagus, trimmed & cut into 1in pieces
1 cup Packed, baby spinach
Directions
1Tie together oregano, thyme and rosemary sprigs with kitchen string.
2Heat oil in a 5-quart heavy stock pot over medium heat. Season lamb with salt and pepper and add to hot oil. Stir occasionally until evenly browned; approximately 15 minutes. Transfer pieces of meat to a plate.
3Add onion slices to oil. Season with salt and pepper and stir until onions start to brown; approximately 5 minutes. Add garlic and cook for 1 minute. Add vinegar and cook until mixture is syrupy; approximately 2 minutes.
4Stir in wine and bring to a boil. Continue cooking for 5 minutes. Mixture will reduce. Add broth, lamb, herb bundle and bay leaves. Bring to a boil and reduce heat to medium low; let simmer and partially cover; approximately 1 hour 20 minutes.
5Add farro and lentils. Cook for 15 minutes. Remove herbs and add carrots. Continue cooking for 30 minutes. Add asparagus; cook for 5 minutes. Remove from heat and stir in spinach. Adjust salt and pepper and serve with bread or crostini.
Ragout of American Lamb with Vegetables, Farro, & Lentils
