Sardinian Lamb Stew

1. 1

   Preheat the oven to 350u00b0F. Cut the lamb into large cubes, removing as much fat as possible. Place the lamb in a Dutch oven. Drizzle with oil, sprinkle with mint and pour in the wine. Season to taste and add the olives. Cover.

2. 2

   Cook in the oven for 30 mins. Stir the lamb. Reduce the heat to 325u00b0F. Cover and continue cooking for a further 30 mins.

3. 3

   Transfer the lamb with a slotted spoon to a covered dish and keep warm.

4. 4

   Tilt the pan and remove as much fat as possible. Or pour the juices into a fat-separating cup and pour off the fat, returning juices to the pan.

5. 5

   Place the pan on medium heat and cook until the liquid has reduced to about 1/2 cup. Return the lamb to the pan and let it sizzle gently until shiny and glazed. Garnish with mint and serve immediately.

No additional tips available.