Sicilian Lamb Spezzatino With Saffron and Mint

Ingredients

• 4 pounds lamb shoulder chops cut 2 inches thick
• Salt and pepper
• ¼ cup olive oil
• 2 cups diced red onion
• 4 cloves garlic, minced
• Pinch of saffron
• 2 tablespoon tomato paste
• 1 cup dry white wine
• 1 cup coarsely chopped fresh mint

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1387 calories; 110 grams fat; 44 grams saturated fat; 49 grams monounsaturated fat; 9 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 76 grams protein; 326 milligrams cholesterol; 543 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Season chops generously with salt and pepper. Put olive oil in a wide deep skillet over medium-high heat. Lightly brown lamb on both sides, then remove and set aside. Lower heat to medium, add onion to pan and season with salt. Cook, stirring, until softened and lightly colored, about 5 minutes.
2. Stir garlic, saffron and tomato paste into onions and cook 1 minute. Add wine and simmer for 2 minutes, then return lamb to skillet. Add 4 cups water, just to cover meat, and bring to a boil. Put on lid, turn heat to low and simmer gently for about 45 minutes, until quite tender.
3. Remove lid and raise heat to a rapid simmer. Simmer until juices have reduced by nearly half and sauce has thickened somewhat (may be prepared ahead to this point). Taste and adjust seasoning. Just before serving, reheat and stir in chopped mint.

1 1/2 hours