Lamb In Red Mole Sauce
Lamb In Red Mole Sauce requires about 45 minutes from start to finish. Watching your figure? This
Lamb Stew from Stewed
Ingredients
- 3 tablespoons olive oil, plus 3 if discarded after searing the lamb
- 2 pounds boneless lamb leg, cut into 1-inch chunks
- Kosher salt and cracked black pepper
- Flour, for dusting
- 1 stick unsalted butter, plus 2 tablespoons
- 1 cup carrots, scrubbed, 1/4-inch dice
- 2 cups Spanish onions, 1/4-inch dice
- 1/2 cup celery root, peeled, 1/4-inch dice
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- 2 cups ruby port wine
- 5 cups beef stock
- 1 cup stewed tomatoes
- 1/2 cup turnips, scrubbed, 1/4-inch dice
- 1/2 cup parsnips, scrubbed, 1/4-inch dice
- 1 bay leaf
- 1/2 cup red grapes, thinly sliced
- Garnish
- Chopped fresh parsley
- Lemon zest
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