Ragout of California Lamb with Olive and Sun-Dried Tomato
Serving Size: 24
- 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.
Accompany with soft polenta or short, tubular pasta tossed with a little olive oil, then season with salt and pepper.