Serves: 4
Total Calories: 1,424

1 1/2 pounds cubed lamb
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 tablespoons chopped garlic
1 teaspoon dried oregano
pinch crushed red pepper flake
1 (14-ounce) can chicken broth
1 (10-ounce) can or frozen package artichoke hearts, drained or thawed
1 (16-ounce) can cannellini beans, drained and rinsed
1/2 lemon, juiced
2 scallion, trimmed and sliced

Season the lamb with salt and pepper. Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the lamb and brown on all sides. Add the garlic, oregano, pepper flakes, and broth. Heat to boiling, and reduce the heat until the liquid simmers. Simmer for 1 hour.

Add the artichokes and half the beans simmer for 30 minutes. Mash the remaining beans with the lemon juice. Add to the stew and simmer until thickened, another 5 minutes. Stir in the scallions, and serve.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 1,424
Calories from Fat: 123

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Five-Spice Duck Confit
Lamb Braised With Artichokes And Beans
Lamb Stewed With Cut Oats
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Slow-Roasted Turkey
Smoky Salmon Braised With Wild Rice
Turkey Poêle with Sage and Garlic
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