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Soup & Stews
Lamb Stew

Lynn's Lamb Stew

2lbs. boneless lamb, such as  leg cut into cubes        
 1 cup pitted prunes   
3 tablespoons olive oil
1 onion chopped  
2 garlic gloves chopped
1 inch lemon zest chopped
1 teaspoon ground cinnamon
1/4 cup lemon juice
pinch ground cloves  
1/8 teaspoon saffron threads crushed
1/4 cup sweet wine    

in a bowel, season lamb with sal and pepper, and pour in lemon juice marinate a few hours or overnight turning occasionally. Heat oil in skillet over medium heat. Sauté onion until lightly browned. Add garlic and 
cook one minute. Drain meat reserving marinade and pat dry. Add meat to pan and brown for a few minutes.
Add lemon zest, cinnamon and cloves. Dissolve saffron in a spoonful of water and add to pan with remaining marimade,1/2 cup water and wine. Cover and simmer for 45 min. Mean while plump prunes in a little water or wine. Drain, add prunes and cook uncover 15 min. or meat is tender. 

One-tenth the size of New York City, San Marino is surrounded by Italy. It is situated in the Apennines, a little inland from the Adriatic Sea near Rimini