Lemon Cinna-Mint-Spiked Lean Lamb Stew

Lemon Cinna-Mint-Spiked Lean Lamb Stew: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

2 teaspoons (10 ml) olive oil

1 pound (455 g) leanest 1 1/2- to 2-inch (3.8- to 5-cm) lamb cubes

Salt and fresh-ground black pepper, to taste

1 large sweet onion, chopped

1 stalk celery, chopped

3 cloves garlic, crushed and chopped

3 large carrots, peeled and diced into small cubes or sliced into thin coins

2 tablespoons (8 g) chopped fresh oregano (or 1 1/2 teaspoons, or 1.5 g, dried)

3 cups (710 ml) low-sodium chicken broth

2/3 cup (160 ml) dry red wine

1 can (15 ounces, or 425 g) tomato sauce

1 tablespoon (16 g) sundried tomato paste (or regular)

Pinch of Sucanat

1 teaspoon lemon zest

1/2 teaspoon cinnamon

8 golf ball–size new potatoes, unpeeled and quartered

1 small lemon, peeled and finely chopped

3 tablespoons (18 g) chopped fresh spearmint (or peppermint if that’s all you can find)

Cooking Instructions:

Heat the oil in a large Dutch oven over medium-high heat. Add the lamb cubes and season lightly with salt and pepper. Lightly sear on all sides. Add the onion and celery and cook until the onion starts to soften, about 4 minutes. Add the garlic and cook for 30 seconds. Add the carrots and oregano and cook, stirring constantly, for about 30 seconds. Add the broth, wine, tomato sauce, sundried tomato paste, Sucanat, zest, and cinnamon, and stir to combine. Add the potatoes and lemon, stir, and bring just to a boil. Reduce the heat to low, cover, and simmer until the lamb and veggies are tender, 75 to 90 minutes. Adjust the seasonings if necessary. Sprinkle the mint over the top and serve.