Romanian Spring Lamb Stew Recipe
This Romanian spring lamb stew recipe celebrates the flavours of the season through the freshness of the herbs used to make it. The lamb is tender, melting in your mouth.
Ingredients
- 1 kg lamb with bone I used lamb neck
- 2 bunch spring onions
- 2 bunch spring garlic
- 1 can chopped tomatoes
- 150 ml red wine dry
- 100 ml lamb stock or hot water
- 1 bunch parsley
- 2 tbsp vegetable oil
- salt and pepper to taste
Instructions
- Take the lamb out of the fridge one hour before cooking.
- Season with salt and pepper and let it reach room temperature.
- Separate the whites from the greens, on the spring onion and garlic, and chop them small.
- Heat 2 tbsp vegetable oil in a pan.
- Sear the lamb in a hot pan, in stages, without overcrowding the pan.
- Set aside in an oven proof tray. I used a Pyrex one.
- After you finish searing the lamb, add the whites of the spring onion and garlic to the pan, in the same oil.
- Fry on a low heat until soft.
- Raise the heat to medium and add the wine.
- Wait until it evaporates.
- Add the chopped tomatoes and mix.
- If needed, for a more liquid sauce, add more hot water.
- Fry for a few more minutes, then take the pan off the heat.
- Add the greens of the spring onions and garlic and mix well.
- Pour the sauce over the lamb, in the tray.
- Preheat the oven to 1800 degrees Celsius (356 Fahrenheit)
- Cover the tray with a lid or with aluminium foil, and put it in the oven for one hour and 45 minutes.
- Uncover the lamb for the last 10 minutes of baking.
- Serve the Romanian lamb stew hot, alongside polenta, pickles, or pickled cabbage.