Sardinian Lamb Stew

Name: Sardinian Lamb Stew
Yield: 4 servings
Ingredients: 2 lbs boneless lamb shoulder; 2 tbsp extra virgin olive oil; 1/2 cup fresh mint leaves, plus additional, for garnishing; 3/4 cup dry red wine; 24 None black olives, halved and pitted

Be the first to rate this recipe

Ingredients

2 lbs boneless lamb shoulder ⓘ
2 tbsp extra virgin olive oil
1/2 cup fresh mint leaves, plus additional, for garnishing ⓘ
3/4 cup dry red wine ⓘ
24 None black olives, halved and pitted ⓘ

Instructions

Preheat the oven to 350°F. Cut the lamb into large cubes, removing as much fat as possible. Place the lamb in a Dutch oven. Drizzle with oil, sprinkle with mint and pour in the wine. Season to taste and add the olives. Cover.
Cook in the oven for 30 mins. Stir the lamb. Reduce the heat to 325°F. Cover and continue cooking for a further 30 mins.
Transfer the lamb with a slotted spoon to a covered dish and keep warm.
Tilt the pan and remove as much fat as possible. Or pour the juices into a fat-separating cup and pour off the fat, returning juices to the pan.
Place the pan on medium heat and cook until the liquid has reduced to about 1/2 cup. Return the lamb to the pan and let it sizzle gently until shiny and glazed. Garnish with mint and serve immediately.

Nutrition & Diet Analysis (per serving)

378 kcal 19% DV

Protein Fat Carbs

Macronutrients

Protein 8.8g 18% DV

Total Fat 32.8g 42% DV

Carbs 7.8g 3% DV

Fiber 0.2g 1% DV

Sugar 6.5g 13% DV

Electrolytes

Sodium 36.3mg 2% DV

Potassium 108.5mg 2% DV

Cholesterol 33.8mg 11% DV

Vitamins & Minerals

Vitamin C 0.4mg

Calcium 48.5mg 4% DV

Iron 1mg 5% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).