Ragout of California Lamb with Olive and Sun-Dried Tomato

Serving Size: 24

Preparation

  • Sauté onion in oil until soft, about 5 minutes.
  • Meanwhile season lamb with salt and pepper. Stir lamb and garlic into onion. Cook lamb, stirring frequently, until lamb loses its red color but does not brown, about 10 minutes.
  • Stir in wine; add marjoram branches. Bring to a simmer; simmer, covered, until lamb is just tender, about 1 hour. Uncover; over high heat reduce liquid until it thickens, about 10 minutes.
  • Stir in olive, tomato and chopped marjoram; simmer 10 minutes.

Serving suggestion

Accompany with soft polenta or short, tubular pasta tossed with a little olive oil, then season with salt and pepper.

Ingredients

  • 2 pounds (1-1/2 quarts) Onion, chopped
  • 1/3 cup Extra virgin olive oil
  • 4 lbs. Boneless California lamb shoulder cut in ¾ inch cubes*
  • Salt and Pepper as needed
  • 2 ounces (1/3 cup) Garlic, chopped
  • 1 quart California Cabernet Sauvignon or Zinfandel
  • 6 fresh marjoram branches
  • 8 ounces (1-1/2 cup) Brine-cured black olives such as Calamata, pitted, chopped coarsely
  • 6 ounces (1 cup)Sun-dried tomatoes (packed in oil, drained), coarsely chopped
  • 2 tablespoons Chopped, fresh marjoram
*6 pounds bone-in neck/shoulder pieces can be substituted.

Category
Entrees