(Contributed by Charles Hoyt and Deborah Weinberger.)
Heat oil in dutch oven, dredge the lamb in the flour and brown over high heat in batches so as not to crowd the pan.
Remove and set aside lamb and cook onion and all but 3 of the garlic cloves (coarsely chopped) until lightly browned. Then add the wine, broth, tomato paste, thyme, basil, bay leaves, allspice, salt and pepper and ½ of the remaining garlic (minced) and the browned lamb to the pan and simmer partly covered for about an hour.
Check for tenderness, cook longer if necessary, adjust seasoning, and just before serving, add the remaining minced garlic, olives, capers and parsley. Heat through and serve.
Nice with a merlot; a cabernet or zinfandel would work as well.
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© 1998 Ronald Florence Last modified: 31-Oct-2001 17:55:43 EST