Lucanian Style Lamb Stew

I have been reducing meat consumption in my diet for many years, for both ethical and personal well-being reasons. However, when I decide to include meat in my diet, I always choose high-quality meats from ethical and sustainable farms.

For my latest preparation, I chose to use lamb meat from my son’s farm. The sheep are raised outdoors and free-range all year round, ensuring meat with a strong, aromatic taste and high quality.

Before cooking, I spent some time researching a recipe that could preserve the meat’s authenticity and reflect its origin. I opted for a slow-cooking method with aromatic herbs and breadcrumbs to give the dish a rustic and flavorful touch.

The result was surprising: a dish rich in intense and genuine flavors, which fully satisfied my desire to enjoy high-quality meat prepared with care and respect. This experience reaffirmed the importance of making conscious choices regarding diet, always striving to use high-quality and controlled-origin ingredients.

The fresh mint sauce gave the final touch of freshness… But let’s get to the point, I’ll tell you the recipe

Difficulty: Easy
Cost: Medium
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Slow Cooking
Cuisine: Italian
Seasonality: All Seasons

Ingredients

Lamb stew, carrots, onion, celery…

1.76 lbs lamb (Stew)
1 carrot
1 onion
2 stalks celery
1 cup breadcrumbs
1 coffee cup herbs (mint, oregano, rosemary, sage, and thyme)
1 jar plain yogurt
to taste salt
to taste olive oil
1 glass white wine
1 bunch mint (fresh)
to taste black pepper

Tools

A terracotta casserole, food processor or mezzaluna… The tools I use can be found Here

Steps

In a few steps, a delicious second course…

Combine herbs and breadcrumbs and blend them together until they reach the same size
In the terracotta casserole, pour the oil and chopped vegetables to use as a side dish. You can optionally add artichokes…
Place the stew over the vegetables…
Sprinkle with aromatic breadcrumbs and salt. Pour the glass of wine, cover, and place on low heat; consistently check that it doesn’t dry out too much. If needed, add some vegetable broth or warm water. It will take about three hours for optimal cooking; the result will be tender, flavorful, and fragrant meat.
Meanwhile, prepare the sauce; combine yogurt, mint leaves, pepper, and salt and blend until velvety
Serve the lamb with the sauce and vegetables. Do not leave too much moisture; the pieces should be dry and tender with the aromatic breading.