MEDITERRANEAN LAMB STEW

MEDITERRANEAN LAMB STEW image

Yield 6-8

Number Of Ingredients 16

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1 cup fresh orange juice
4 cloves garlic, coarsely chopped
5 tablespoons coarsely chopped fresh mint leaves
2 tablespoons extra virgin olive oil
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
2 pounds boneless lamb shoulder, cut into 1 1/2 inch cubes
2 tablespoons unbleached all-purpose flour
1 1/2 cups dry white wine
1 1/2 cups broth
2 tablespoons tomato paste
2 cups sliced carrots (1 inch length)
2 cups cooked Great Northern beans
2 cups seeded, diced ripe plum tomatoes
1 cup large imported black olives, pitted
Finely slivered zest of 2 oranges

Steps:

Combine the orange juice, garlic, 2 tablespoons of mint, the extra virgin olive oil, oregano and pepper, mix well. Then add lamb, marinate for 2 hours at room temperature. Remove lamb from marinade, pat dry, reserve marinade. Brown the lamb, then return it to dutch oven. Sprinkle flour over the meat, cook for 3 minutes to brown flour. Add the reserved marinade, along with wine, broth, tomato paste and carrots. Cover the pot, transfer to the oven, bake for 40 minutes. Add the cooked beans, bake uncovered 15 minutes. Add the tomatoes and olives, bake uncovered 10 minutes longer. Remove the pot fromt eh oven, stir in the rest of the mint, and the orange zest. Serve over couscous or wild rice.