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Yields6 Servings
 1 lb Boneless Leg of Lamb Roast, carefully trimmed of all silver skin & sinew, cut into 1 inch pieces
 Fine Sea Salt, to taste
 Fresh Cracked Black Pepper, to taste
 ½ cup All-Purpose Flour
 ¼ cup VSOP Organic Garlic Extra Virgin Olive Oil
 1 large Onion
 4 medium Carrot, peeled and cut into 1 inch dice
 5 cloves Garlic, minced
 1 ½ cups Red Wine
 1 lb Dried Great Northern Beans, soaked overnight & rinsed
 1 can Diced Tomatoes, 28 ounce can, in juice
 4 cups Beef Stock, or chicken or vegetable stock
 2 Dried Whole Bay Leaves
 4 inches Fresh Rosemary
 2 tbsp VSOP Organic Garlic Extra Virgin Olive Oil
1

Preheat the oven to 350 degrees Fahrenheit.

2

Season the lamb with salt and pepper. Dredge the lamb in flour. In a large pot with a lid or dutch oven set over medium-high flame, heat 1/4 cup of olive oil. Evenly brown the lamb in the Extra Virgin Olive Oil for about five minutes.

3

Remove the lamb and add the onions and carrots. Sauté the vegetables for approximately two minutes until onions are translucent. Add the garlic and sauté for an additional minute until fragrant.

4

To the same pot add the wine scraping all the browned bits of flour from the bottom of the pot. Simmer for approximately two minutes. Add the reserved lamb, pre-soaked beans, tomatoes, stock, bay leaves, rosemary and stir to combine. Adjust the seasoning and place the covered pot in a preheated oven for three hours.

5

Remove the bay leaves and rosemary stem/s. Re-adjust the seasoning and serve the warm stew drizzled with additional VSOP California Cuvee EVOO and warm crusty bread.Serves 6.

Ingredients

 1 lb Boneless Leg of Lamb Roast, carefully trimmed of all silver skin & sinew, cut into 1 inch pieces
 Fine Sea Salt, to taste
 Fresh Cracked Black Pepper, to taste
 ½ cup All-Purpose Flour
 ¼ cup VSOP Organic Garlic Extra Virgin Olive Oil
 1 large Onion
 4 medium Carrot, peeled and cut into 1 inch dice
 5 cloves Garlic, minced
 1 ½ cups Red Wine
 1 lb Dried Great Northern Beans, soaked overnight & rinsed
 1 can Diced Tomatoes, 28 ounce can, in juice
 4 cups Beef Stock, or chicken or vegetable stock
 2 Dried Whole Bay Leaves
 4 inches Fresh Rosemary
 2 tbsp VSOP Organic Garlic Extra Virgin Olive Oil

Directions

1

Preheat the oven to 350 degrees Fahrenheit.

2

Season the lamb with salt and pepper. Dredge the lamb in flour. In a large pot with a lid or dutch oven set over medium-high flame, heat 1/4 cup of olive oil. Evenly brown the lamb in the Extra Virgin Olive Oil for about five minutes.

3

Remove the lamb and add the onions and carrots. Sauté the vegetables for approximately two minutes until onions are translucent. Add the garlic and sauté for an additional minute until fragrant.

4

To the same pot add the wine scraping all the browned bits of flour from the bottom of the pot. Simmer for approximately two minutes. Add the reserved lamb, pre-soaked beans, tomatoes, stock, bay leaves, rosemary and stir to combine. Adjust the seasoning and place the covered pot in a preheated oven for three hours.

5

Remove the bay leaves and rosemary stem/s. Re-adjust the seasoning and serve the warm stew drizzled with additional VSOP California Cuvee EVOO and warm crusty bread.Serves 6.

Rosemary, Lamb & White Bean Stew