Rosemary And Lemon Lamb Stew

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 3
• 1 1/2 lbs boneless lamb chops, 3/4 inches thick,cut into 1 inch cubes
• 1 1/2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 1/2 tablespoons olive oil
• 4 ounces trimmed and sliced portabella mushrooms
• 2 cups sliced onions
• 1 cup dry wine
• 1/2 teaspoon dried basil
• 3/4 teaspoon ground coriander
• 3/4 teaspoon dried rosemary, crushed
• 2 tablespoons fresh lemon juice
• parsley or cilantro (to garnish)

Recipe

• 1 toss the lamb cubes in flour, salt, pepper and paprika, and in a large saucepan, brown them in the olive oil
• 2 add portabella mushrooms and sliced onion and saute for 5 more minutes
• 3 stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan
• 4 cover stew and cook over low heat for an hour; uncover and cook for another 15 minutes or until liquid thickens up a little
• 5 just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro