MerlotZinFoothill Wine

The Foothill Kitchen

Cooking with Wine

Recipe Index

Wineries & Wines

Foothill Wine Region
Wine Events

Foothill Wineries:
Amador
Calaveras
El Dorado

Print Version

Lamb Stew with Spring Peas

Amador County is known for its spring lamb, and if you visit foothills early in the year, a great place to buy fresh lamb is Swingles Meats in Jackson (at the top of the hill). Closer to Plymouth and the Shenandoah Valley is Pokerville Market in Plymouth, home to a fine meat department.

Ingredients:

  • 2 cups fresh peas, blanched; or frozen and thawed
  • 3 pounds boneless lamb shoulder, trimmed of fat and cut into 2-1/2 inch pieces
  • 1 cup all purpose flour
  • 1/3 to 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 1 cup diced yellow onion
  • 2 garlic cloves, finely minced
  • 1/4 cup pound thickly sliced pancetta, diced
  • 1/3 cup good quality red wine vinegar
  • 1-1/2 cups dry white wine
  • 1-1/2 cups meat broth
  • 1 tablespoon finely chopped flat leaf parsley

Directions:

Prepare peas and set aside.

Place the lamb in a large strainer and put the strainer over a large bowl. Sprinkle the meat liberally with the flour then shake off the excess.

Heat the oil in a large heavy casserole over medium-high heat. When the oil is nice and hot, add the lamb in batches, and brown on all sides, 6 to 7 minutes. Season lamb with salt and pepper. And with slotted spoon, transfer it to a bowl.

Discard some of the fat in the pan if needed, than add the onion, garlic and pancetta. Cook over medium heat, stirring with a wooden spoon until onion is lightly golden -- 4 to 5 minutes.

Return the lamb to the pan and add the vinegar. Stir until the vinegar is almost all reduced, about 1 minute. Add the wine and the broth. Season lightly with salt and several grinds of pepper. Bring the liquid to a boil, than reduce the heat to low and cover the skillet, leaving the lid slightly askew. Simmer, until the lamb is tender and the sauce has a medium-thick consistency, 1 to 1-1/2 hours. Add the peas and simmer 2 to 3 minutes longer. Stir in the parsley, taste, and adjust the seasoning and serve hot.

Recipe serves four to six.

Serve with either a spicy dry white wine (sauvignon blanc) or any strong-bodied red (zinfandel, sangiovese, syrah, etc.)

Adapted from a recipe by Biba Caggiano - Biba Restaurant, Sacramento, shown on KCRA-TV)

 

Any Questions?? Contact Joyce.

Wineries: Amador, El Dorado, Calaveras
Foothill Kitchen: recipes