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Cafe's Baked Lamb Stew with Fennel Recipe

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This recipe for Cafe's Baked Lamb Stew with Fennel, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phyllis Perry Colbert
Added: Monday, July 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 tbsp olive oil
3 lbs boneless leg of lamb, cut into 1-1/2" pieces
1 lg bulb fennel, cleaned and cut into 1/3" slices
1 medium yellow onion, chopped coarsely
2 tbsp finely chopped fresh rosemary
4 large cloves of chopped fresh garlic
1 lb fresh tomatoes, peeled, seeded, and chopped
1 c chicken stock
Salt and pepper to taste.
1/2 c precooked orzo

Directions:
Directions:
Preheat oven to 325.
Heat half the olive oil in a large skillet and add as many pieces of lamb that can sit on bottom and brown nicely. Remove and place in an oven-proof casserole. Brown the rest of the lamb and do the same, making sure to get rid of the excess fat. In another saute pan, add and heat the remaining olive oil. Then add the fennel and onion. When golden brown, add rosemary and garlic. Toss over medium heat for about 2 minutes, then add tomatoes, saute for 4 minutes, add the chicken stock. Stir and heat until hot. Add salt and pepper to taste. Pour over the lamb, cover, and bake for 1 hour and 45 minutes to 2 hours. Take out of the oven and let set for 10 minutes. Then skim fat off the top and gently stir in precooked orzo. Delicious with plain or spinach polenta, or mashed potatoes.

Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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