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Sicilian Lamb Spezzatino With Saffron and Mint

5.0(310)

This simple stovetop lamb stew is seasoned with only a pinch of saffron and a splash of wine, then showered with lots of chopped mint. Once assembled, this fragrant stew takes only about an hour to cook. It has a bright-flavored lightness that makes it ideal for these balmy evenings. I served it with plain boiled potatoes — nothing more was needed.

by David Tanis

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ItalianDinner, Main Course

Servings

(4–6)

Total time

1h 30m

Calories / serving

949 kcal

Ingredients (9)

serves

4 pounds lamb shoulder chops cut 2 inches thick
Salt and peppersalt-and-pepper
1/4 cup olive oilolive-oil
2 cups diced red onionred-onion
4 cloves garlic, mincedgarlic
Pinch of saffronsaffron
2 tablespoon tomato pastetomato-paste
1 cup dry white winewhite-wine
1 cup coarsely chopped fresh mintmint

Instructions (3 steps)

01Season 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.
02Stir 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.
03Remove 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.

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Rich recipe — supports nutrition-aware planning.