Ragout of California Lamb
with Olives and Sun-Dried Tomatoes
A delicious Mediterranean-style lamb stew, with kalamata olives and sun-dried tomatoes, served over polenta.
2 onions, chopped
2 tablespoons extra virgin olive oil
2 pounds boneless California lamb stew meat or boneless shoulder, cut into 1-inch cubes*
Salt and pepper
1 tablespoon minced garlic
2 cups Cabernet Sauvignon or Zinfandel
4 teaspoons dried marjoram
4 ounces kalamata olives, halved
1/3 cup oil-packed sun-dried tomatoes, drained
2 tablespoons cornstarch (optional)
2 tablespoons water (optional)
Refrigerated cooked polenta
- sauté onion in oil in large skillet until soft, about 10 minutes. Meanwhile lightly salt and pepper lamb. Stir lamb into onion with garlic and cook, stirring occasionally until lamb loses its red color but does not brown.
- Transfer meat and onion mixture to slow cooker. Add wine and marjoram. Cover and cook on LOW heat 7 to 9 hours or until meat is tender. Skim off excess fat. Turn control on HIGH. Stir in olives and tomatoes. If you prefer a thicker sauce, dissolve cornstarch in water; add to meat mixture. Cover and cook on HIGH 15 to 20 minutes until sauce is thickened.
- Meanwhile slice polenta and grill or pan fry according to package direction.
- To serve, place grilled polenta in bowl, ladle ragout over. Serve with crusty French bread and a tossed green salad.
Makes 4 to 6 servings.
*Substitute 3 pounds bone-in lamb stew meat
Recipe and photograph provided courtesy of the California Sheep Commission.