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.
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