Lamb Stew

Name: Lamb Stew
Ingredients: 2 tablespoons (30 mL) extra virgin olive oil; 1 pound (454 g) young lamb (see Notes), cut into 1/2-inch (1-cm) pieces; Salt, to taste; 1 large yellow onion, peeled and sliced; 15 cherry tomatoes, halved; 1/2 cup (118 mL) pecorino cheese, cubed; Freshly ground black pepper, to taste; Mashed or roasted potatoes, for serving

8 ingredients

6 steps

Ingredients

2 tablespoons (30 mL) extra virgin olive oil
1 pound (454 g) young lamb (see Notes), cut into 1/2-inch (1-cm) pieces
Salt, to taste
1 large yellow onion, peeled and sliced
15 cherry tomatoes, halved
1/2 cup (118 mL) pecorino cheese, cubed
Freshly ground black pepper, to taste
Mashed or roasted potatoes, for serving

Directions

1

In a large Dutch oven, heat the olive oil over medium-high heat.
2

Season the lamb with salt, place it in the Dutch oven, and brown on all sides, about 10 minutes total.
3

Add the onion, tomatoes, and cheese to the Dutch oven and mix, scraping the bottom of the pan to release any meat bits that are stuck.
4

Add 3 cups (708 mL) of water, reduce the heat, and simmer slowly for 1 1/2 hours.
5

Season with the salt and pepper to taste.
6

Serve hot over mashed potatoes or with simple roasted potatoes.