Lamb Ragout
Ingredients
Preparation steps
Rinse the lamb and cut into bite-sized pieces. Peel the shallots and garlic. Thinly slice the shallots and garlic. Brown the lamb in a pan with the oil. Remove from the pan and sauté the shallots and garlic. Add the anchovies and stir until dissolved. Add the stock, and bring to a boil. Return the lamb to the pan. Season to taste with salt and pepper, cover, and simmer gently over low heat for 2 hours. Stir occasionally, and add more stock or water if necessary.
Rinse the lemon in hot water, and pat dry. Finely grate the zest, and squeeze the juice. Addthe peas, the zest, and the juice to the ragout during the last 10 minutes of cooking.
Rinse, dry, and corsely chop the spinach. Add the spinach and oregano to the pan with the lamb. Let cook for 5 minutes. Season to taste with salt, pepper, and lemon juice and serve.
