- ½ cup flour
- ½ teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 ½ pounds lamb shoulder or stewing meat, cut into 1/2-inch chunks
- 1 tablespoon olive oil
- 3 tablespoons minced fresh mint leaves
- Salt and freshly ground pepper
- 1 cup dry white wine
- 2 ½ cups chicken broth
- 2 tablespoons lemon juice
- 4 raw, fresh artichoke hearts, trimmed, cleaned and cut into quarters
- 3 tablespoons minced parsley
- 1 tablespoon minced lemon zest
- 8 fresh oysters, shucked
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
726 calories; 44 grams fat; 17 grams saturated fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 44 grams protein; 176 milligrams cholesterol; 759 milligrams sodium
- Season the flour with the salt and pepper. Lightly dust the lamb with the flour and shake off the excess. Heat the olive oil in a heavy-bottom pot over medium heat until hot. Add the lamb in one layer and saute until golden brown on all sides, about 6 to 10 minutes. Add 1 tablespoon of the mint and season lightly with salt and pepper. Add the white wine, stir well and simmer for 5 minutes. Add the chicken broth, lemon juice and artichoke hearts, lower the heat, cover the pot and simmer gently until the lamb is tender, about 30 minutes.
- Meanwhile, mix the remaining 2 tablespoons mint, the parsley and the lemon zest. When the lamb is tender, gently slide the oysters into the stew and simmer for an additional 3 minutes. Sprinkle with the mint mixture, divide among heated bowls and serve.