- Written by Cynthia Presser
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.
- 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
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.
For extra flavor, serve with a drizzle of white truffle oil.
Amount Per Serving
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