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Greek Lamb with Chickpeas | Tender Braised Stew
(0)
110 min
Masterpiece
Gurkerl Küche
Zartes Lammfleisch, langsam geschmort mit nussigen Kichererbsen, Bio-Zitrone und aromatischem Rosmarin nach traditioneller Art der griechischen Insel Sifnos (Arni me Revithia). Ein herrlich wärmender Schmortopf aus dem Backrohr für die herbstliche Genießer-Küche.
Preparation method
Preparation
Pat the lamb dry and cut into approx. 3–4 cm cubes. Peel and finely chop the onions and garlic cloves. Wash the organic lemon with hot water, finely grate the zest, and squeeze out the juice. Drain the chickpeas in a sieve, rinse thoroughly with cold water, and let drain. Preheat the oven to 160 °C top/bottom heat.
Searing & braising in the oven
Heat 2 tbsp of extra virgin olive oil in a heavy, ovenproof Dutch oven. Brown the lamb in batches all over on high heat, season with a little fine salt and ground black pepper, and remove from the pot.
Add the remaining olive oil to the pot. Sauté the chopped onions and garlic over medium heat until translucent. Deglaze with white wine and loosen any browned bits from the bottom of the pot with a wooden cooking spoon. Let the wine reduce slightly for about 2 minutes.
Chef's tip
On the Cycladic island of Sifnos, this traditional dish (Arni me Revithia) is traditionally baked overnight in an earthenware clay pot. At home, it turns out just as juicy and aromatic in a Dutch oven in the oven.
If you prefer an even creamier sauce, mash a small ladle of chickpeas against the side of the pot with a fork before serving and gently stir them in.
150 min
Under an hour
