Lamb Stewed in White Wine with Potatoes and Olives
Main Dishes • American
Description
Lamb stewed in white wine with potatoes and olives
Ingredients
- Lamb Neck Fillet 30 oz
- Olive Oil 4 tablespoons
- Garlic 6 cloves
- Onion 2 heads
- Bay leaf 2 pieces
- Dry White Wine 10 fl oz
- Salad Potatoes 25 oz
- Thyme 2 pieces
- Pitted olives ⅓ cup
- Chicken Broth 15 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Finely chop the onion and slice the garlic thinly (lengthwise). Chop 2 sprigs of fresh thyme. Peel the potatoes and slice them into circles about 2.5 centimeters thick.
Step 2
Coat the lamb chops in a mixture of salt and pepper.
Step 3
Heat the oil in a heavy skillet over medium heat, and when it sizzles, add the garlic. Sauté for about 1 minute. Remove the cooked garlic from the skillet and place it on a plate.
Step 4
In the same skillet, brown the lamb chops on both sides (about 4 minutes) and transfer them to a plate.
Step 5
Add the finely chopped onion, bay leaf, a quarter teaspoon of salt to the skillet and sauté until golden brown (10-12 minutes), stirring frequently. Add the wine and, continuing to stir, bring to a boil. Remove from heat.
Step 6
Layer half of the sliced potatoes in the bottom of a large baking dish. Pour the onion-wine mixture over the potatoes, followed by the garlic, thyme, and olives in succession. Top with the meat (4 portions) and a second layer of potatoes. Pour the broth over everything.
Step 7
Bake in a preheated oven at 375°F for about 90 minutes, periodically checking the meat's doneness with the tip of a knife. If the top layer of potatoes begins to dry out, baste the potatoes with the same sauce in which they are cooking.
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