Note that the lamb needs to marinate at least 1 hour or up to 2 days. Serve with braised escarole. 2 pounds bone-in lamb chops, preferably rib chops 2 cloves garlic, minced kosher salt, to taste 5 anchovy fillets, preferably salt-packed 1/2 bunch fresh rosemary, leaves picked olive oil, as needed black pepper, to taste […]
This daube of braised lamb is equally good with beef. 3 pounds boneless lamb, cut in large bite-size chunks salt and pepper 2 Tbsp olive oil or as desired 2 or 3 carrots, diced 2 onions or leeks, diced 2 Tbsp flour 1 cup diced tomatoes (canned OK) 1/2 tsp herbes de Provence, or more […]
2 pounds lamb, cut in large bite-size pieces – bone and some fat removed salt and pepper to taste 4 cups thickly sliced onions 4 cups potatoes, peeled, thickly sliced 2 Tbsp chopped fresh thyme 3 Tbsp minced parsley 2 cups water parsley for garnish Spread lamb on waxed paper and salt and pepper liberally. […]