Lamb Stew with Pearl Onions
Ingredients
- For the lamb stew
- 800 grams lamb (leg or shoulder)
- 2 Tbsps olive oil
- 4 garlic cloves
- 100 grams smoked Bacon
- 2 Tbsps Pastry flour
- 200 milliliters Red wine
- 400 milliliters Beef broth
- 200 milliliters Tomato juice
- 200 grams fresh Figs (finely diced)
- ½ organic Orange
- ½ Cinnamon stick
- 1 bay leaf
- 3 cloves
- 1 Tbsp freshly chopped marjoram
- 400 grams fresh Pearl onion
- Sea salt
- freshly ground peppers
- For garnish
- 8 ripe, halved, Figs
- 1 Tbsp butter
- 1 Tbsp powdered sugar
Preparation steps
For the lamb stew: Rinse the lamb, pat dry and cut into large pieces. Heat the oil in a large pot. Add the lamb and sear until golden on all sides. Peel and slice the garlic. Add the garlic and bacon to the pot, and cook for 5 minutes. Stir in the flour and cook until fragrant. Stir in the red wine, broth, tomato juice, diced figs, half the orange, cinnamon, bay leaf, cloves and marjoram. Cover and simmer over low heat until cooked, about 1 1/2 hours.
Blanch the pearl onions in boiling water for 2 minutes. Drain and rinse under cold water to cool. Slice the root off the onions and peel the skin.
Remove the orange half, bay leaf and cloves from the stew. Season with salt and pepper to taste.
For serving and garnish: Heat the butter in a skillet and add the powdered sugar and onions. Cook until the onions start to caramelize. Divide the stew between plates, arrange the figs and pearl onions over top and garnish with marjoram.
