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Lamb Stew with Raisins, Pine Nuts and Mint

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 lamb-mint-basil-tomatoes

By marinating the lamb overnight the flavors in this stew become much deeper, which makes prep time on the stove top much faster so all the ingredients make a statement.

Serves 6

Ingredients:

  • 1 cup dry white wine
  • ½ cup honey
  • 4 garlic cloves, minced
  • 2 pounds lamb meat, fat trimmed, cut into 2-inches cubes
  • Salt and fresh ground pepper
  • ½ cup cracked wheat (medium) bulgur
  • 3 tablespoons olive oil
  • ½ onion, chopped
  • 1 tablespoon rosemary, minced
  • 3 medium tomatoes, chopped
  • ¼ cup pine nuts
  • ½ cup raisins
  • 2 tablespoons mint, finely chopped
  • 2 tablespoons basil, finely chopped

Directions:

In a medium mixing bowl, add the white wine, honey and garlic. Place the lamb in a large sealable container, season with salt and pepper, and top with the wine mix. Refrigerate overnight.

The next day, place the cracked wheat in a bowl and cover with hot water. Let it soak for 30 minutes. Drain and set aside.

In a medium skillet, sauté the pine nuts until toasted; 3 minutes. Set aside.

Heat up the olive oil in a large sauce pan and add the onion and the rosemary. Cook for about 3 minutes, stirring occasionally. Stir in the lamb; cook for 2 minutes. Add the mix where the lamb was marinating, and the tomatoes. Cook it for about 10 minutes, or until the lamb is cooked through; stir occasionally. Remove from heat. Fold in the cracked wheat, pine nuts, raisins, mint, and basil. Add more salt and pepper if needed. Serve it immediately with a side of jasmine rice and a glass of Pinot Noir.

Notes:

For extra flavor, serve with a drizzle of white truffle oil.

Nutrition Facts:

6 Servings

Amount Per Serving

Calories 475.2
 
Total Fat 17.9 g
 
Cholesterol 83.5 mg
 
Sodium 94.8 mg
 
Potassium 681.4 mg

Total Carbohydrate 49.4 g

Dietary Fiber 3.6 g
 
Sugars 31.6 g
 
Protein 29.3 g

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