Greek Lamb Stew with Romaine Lettuce and Dill

3 pounds lamb cut it into 1 1/2 inch cubes
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
4 large heads romaine lettuce, separated into leaves, washed and dried
1 bunch fresh dill, finely chopped (leave 6 sprigs whole for garnish)
1 bunch scallions, trimmed and finely chopped
1/2 cup fresh lemon juice, or to taste
1 1/2 teaspoons sugar, or to taste (I left the sugar out)

Trim as much fat as possible from the lamb. Season well with salt and
pepper. Heat 1 tablespoon olive oil in a large non-stick saute pan and
thoroughly brown the lamb on all sides over high heat, working in
several batches so as not to crowd the pan, adding oil as needed. Pour
off all excess fat.
Return the lamb to the pan and add 1 inch water (2 to 3 cups). Bring the
lamb to a boil, reduce the heat, cover the pan, and gently simmer the
lamb until tender, about 1 hour. (Add water as needed to keep the lamb
moist.) Transfer the lamb to a platter with a slotted spoon, reserving
the cooking liquid in the pan.
Cut the lettuce leaves into 2-inch squares, leaving 8 large leaves whole
for garnish. Add the diced lettuce, dill, scallions, and lemon juice to
the pan with the cooking liquid. Briskly simmer these ingredients,
covered, until the lettuce is tender, about 5 minutes. You should have
about 2 cups cooking liquid. (You may need to uncover the pan after a
few minutes to evaporate any excess liquid.)
Return the lamb to the pan and simmer until thoroughly heated. Add the
sugar and salt and pepper to taste. (If extra tartness is desired, you
can add a little extra lemon juice as well.)
Arrange the whole lettuce leaves on a platter and mound the stew in the
center. Garnish with whole sprigs of dill.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/