Braised and Browned Lamb with Peaches

1. 1

   Put the lamb in a 12-inch skillet and turn the heat to medium-high.

2. 2

   Season with salt and add the cinnamon, cayenne, onion, and wine.

3. 3

   Bring to a boil, cover, and adjust the heat so that the mixture simmers steadily but not violently.

4. 4

   Cook, checking and stirring every 15 minutes or so, adding a little more liquid in the unlikely event that the mixture cooks dry.

5. 5

   (This probably means that the heat is too high; turn it down a bit.)

6. 6

   After 1 to 1 1/2 hours, the meat should be tender when poked with a small, sharp knife; remove the onion and cinnamon stick, then turn the heat to medium-high and cook off any remaining liquid, allowing the lamb to brown a little.

7. 7

   Cut the peaches in half and remove their pits, then cut each of them into 12 or 16 wedges.

8. 8

   Stir in the peaches and continue to cook, gently tossing or stirring the mixture, until the peaches are glazed and quite soft but still intact, about 5 minutes.

9. 9

   Stir in the lemon juice and most of the parsley; taste and adjust the seasoning.

10. 10

    Garnish with the remaining bit of herb and serve.

* Per serving · 4 servings · Values may vary.

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