Stufato di Agnello {Lamb Stew}

lambstew4_wm

Naturally we made LAMB for Easter this past weekend. We celebrated with a feast of foods. Feasts usually mean there will be leftovers no matter how good something  was. I do not like to waste any food. Ever. So as we had some of our Roasted Leg of Lamb leftover I thought LAMB STEW would be a fantastic way to make a second completely different meal from it!     

lambstew3_wm

If you didn’t happen to have any lamb leftover you could absolutely make this from scratch. Just brown your lamb cubes at the beginning. See, easy peasy. You’ll want to cut the lamb into nice size cubes. They will reduce in size during cooking. Plus it’s so tender when you’re done cooking that if it’s still a little bigger than your mouth it will break apart easily with a fork. It’s like buttah I tell you.

lambstew1_wm

I was so excited to be able to go out into my herb garden and pick the herbs for this dish. I ADORE my little deck garden and am always amazed at how much it produces. If you prefer a different grouping of herbs go ahead and use them. It’s your dish after all ; ) And lastly just be sure to TEMPER your egg mixture before adding it, else you’ll end up with chunks of eggs, and no one wants that in their stew. The eggs thicken up the stew beautifully and add a nice silky consistency to the sauce…just delish!

Baci!

signature

What you’ll need:
1 1/2 lbs of leftover Roasted Leg of Lamb - chopped into cubes
1 small package of pearl onions
1 clove of garlic – crushed
1 cup of dry white wine
1/2 cup of stock
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
2 tbsp mixture of herbs {oregano, parsley, thyme} – roughly chopped
2 egg yolks
1 tbsp lemon juice
s/p

What to do:
Into a large saute pan heat butter and oil over medium heat, when melted add the onions & garlic and saute until golden brown (approx 5 mins). When onions have finished cooking, add the lamb. Season with salt and pepper. Pour in the wine and allow to reduce by half. Add in the stock and herbs stir together cover and allow to cook until sauce had reduced by half. WHILE lamb is cooking, place the egg yolks and lemon juice into a small bowl and stir together. When sauce has reduced, take pan off of heat. Temper the sauce by GRADUALLY adding some of the sauce into the egg mixture. When mixture has been tempered add all of it to the lamb. Mix together well. Garnish with additional fresh herbs.

Buon Appetito!

18 Comments

  1. 1

    My mouth is watering – I could eat this right now! YUM! :)

  2. 2

    Yea for your garden! I can’t wait until it warms up here so I can plant some fresh herbs!

  3. 3

    This looks fantastic! I can’t wait to get to gardening! I feel like I missed the boat this weekend with the stunning weather around here! Oh well! :-)

    This is quite inspiring, thanks for sharing!

  4. 4

    What a great way to use up the leftover lamb. Your stew looks delicious! We are going to put in an herb garden on the side of the house now that it is warmer. Cannot wait to do what you did and go pick my own right outside! I haven’t had great luck with the pots.

  5. 5

    Saw your profile on food buzz. You truly have an amazing blog. I voted for you on the Saveur site…good luck!

  6. 6

    This looks amazing! I don’t have leftover lamb, but I do have leftover beef…will be substituting. Can’t wait! Thanks for the recipe!

  7. 7

    this looks so good. Very Italian.

  8. 8

    This stew looks absolutely amazing Paula! I love lamb anything, but this just takes the cake! That 2nd picture especially has me completely drooling. I have GOT to try this. I think you should just hire me as an official recipe tester at the rate that I’m trying out your recipes.

  9. 9

    I havent cooked much lamb but hear lots of great things about it. I will have to try this.

  10. 10

    Looks delicious!

  11. 11

    I love lamb and I hate wasting food too – so I’ll definitely warm up to something like this! Great recipe and fantastic photos!

  12. 12

    Picking herbs from the garden is so rewarding!

  13. 13

    I don’t cook with lamb, but I don’t know why not. This looks succulent and wonderful!

  14. 14

    A leg of lamb, I only wish I could buy one. Lamb stew meat, I can handle. I am going to try this stew, it sounds superb!

  15. 15

    I love lamb! Mm. I used to eat a lot of lamb when I was still living in Sweden..But now it was a while ago. Your recipe seem to be great.

  16. 16

    you are very resourceful. I gave some leftover lamb to my Dad and he did the same thing.

  17. 17

    Very pretty stew… This is making me hungry late at night!

  18. 18
    Anne /

    Made it this afternoon. AMAZING! My children asked for seconds. Can’t wait to have more tomorrow.

Trackbacks/Pingbacks

  1. Tweets that mention Stufato di Agnello {Lamb Stew} | bell' alimento -- Topsy.com - [...] This post was mentioned on Twitter by Woodzy. Woodzy said: Stufato di Agnello {Lamb Stew} | bell' alimento http://ff.im/-iARYz …
  2. Ikal 1150 Malbec 2007 - [...] or running the wine through an aerator will show the wine at its best. The perfect pairing is Lamb …

Leave a Reply