Lamb Stew

3 Tbsp Olive Oil

2 Lbs. Boneless Lamb (cut into 1

1 Med. Onion, chopped

1 Clove Garlic, pressed

2 Tbsp Flour

1 1/2 Cups Chicken Broth

1/2 Cup Dry White Wine

2 Tbsp Lemon Juice

1 1/2 Tsp Salt

1/4 Tsp Dried Marjorarn


Heat dutch oven; add oil and lamb, cook until meat is browned, remove lamb from pan

Reserve 2 tbsp of drippings in pan, add onion and garlic and cook until tender, stirring constantly

Return lamb to pan and add flour, stir well

Add chicken broth, wine, lemon juice, salt, marjoram, rosemary, pepper and bay leaf

Bring to a boil, reduce heat and simmer 30 min.

Add onions, potatoes and shallots, cover and simmer 20 min.

Remove bay leaf


Serve with popovers