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Miel cu Tarragon și Măsline
A flavorful Romanian lamb stew featuring the aromatic herb tarragon, complemented by briny olives and a rich, savory sauce. This dish offers a delightful balance of herbaceous and savory notes, perfect for a comforting meal.
🧂 Składniki
- 1.2 kg Lamb shoulder or leg, cut into chunks
- 3 tbsp Olive oil
- 2 medium Large yellow onions, sliced
- 4 cloves Garlic cloves, minced
- 200 ml Dry white wine
- 500 ml Vegetable or chicken stock
- 150 g Pitted green olives, halved
- 3 tbsp Fresh tarragon, chopped
- 2 tbsp Fresh parsley, chopped
- Salt(to taste)
- Black pepper(to taste)
- 1 tbsp Lemon juice(optional, for brightness)
👨🍳 Instrukcje
- 1
Pat the lamb chunks dry and season generously with salt and pepper.
💡 Wskazówki profesjonalistów: Drying the meat helps achieve a better sear. - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until golden brown on all sides. Remove the lamb and set aside.
- 3
Add the sliced onions to the pot and sauté until softened and lightly caramelized.
- 4
Add the minced garlic and cook for another minute until fragrant.
- 5
Pour in the white wine, scraping the bottom of the pot to deglaze and release any browned bits.
- 6
Return the lamb to the pot. Add the stock, chopped tarragon, and chopped parsley. Bring to a simmer.
💡 Wskazówki profesjonalistów: Ensure the liquid mostly covers the lamb. - 7
Cover the pot, reduce the heat to low, and simmer for about 2 hours, or until the lamb is fork-tender.
- 8
Stir in the halved olives and cook for another 10-15 minutes to allow their flavor to meld with the stew.
- 9
Taste and adjust seasoning with salt and pepper. Stir in lemon juice, if using, for a touch of brightness.
💡 Wskazówki profesjonalistów: Lemon juice can cut through the richness of the stew. - 10
Serve hot, perhaps with a side of polenta or crusty bread.
💡 Wskazówki profesjonalistów: Garnish with extra fresh tarragon or parsley if desired.
💡 Wskazówki profesjonalistów
- ✓For a thicker sauce, you can remove the lamb and vegetables and reduce the sauce on the stovetop.
- ✓If you can't find fresh tarragon, dried tarragon can be used, but use about half the amount.
- ✓Olives add a briny, savory depth to the stew.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add some diced carrots or leeks along with the onions for extra vegetables.
- A pinch of red pepper flakes can be added for a hint of spice.