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Features on Butchering a Lamb
Meat Fabrication in a World of Cut, Boned, and Packaged Parts

Rising Star Chef Geoff Gardner of Sel de la Terre in Boston, MA on
Chef Geoff Gardner

Sel de La Terre
255 State Street
Boston, Massachusetts
(617) 720-1300
Fricassee of Spring Lamb
Chef Geoff Gardner of Sel de la Terre – Boston, MA
Adapted by

Yield: 6-8 Servings


  • 5 green bell peppers
  • 1/3 cup extra virgin olive oil
  • 1 cup smoked bacon, diced
  • 3-4 pounds Spring lamb stew meat, cut into 1-inch cubes
  • Salt and pepper, to taste
  • 2 spring onions, thinly sliced
  • 1 cup dry white wine
  • 8 cloves garlic, chopped
  • 1 quart canned plum tomatoes
  • 5 sprigs fresh thyme, tied together with string

In a large shallow roasting pan, broil peppers about 2 inches from heat, turning every few minutes, until skins are blistered and charred, approximately 10-15 minutes. Transfer peppers to a bowl and let steam, covered, until cool. Starting at blossom end, peel peppers and discard stems. Cut the peppers in half and discard the seeds and ribs. Set aside.

In a deep pot, heat the olive oil and bacon. Season the lamb cubes with salt and pepper, and sear on all sides. Add the onions and wine, and simmer for 15 minutes. Add the garlic, tomatoes and pepper halves; cover and simmer for 1 hour and 15 minutes. Add salt and pepper to taste, and the bundle of thyme; cover and simmer for an additional 25 minutes.

To Assemble and Serve:
Remove the thyme bundle from the fricassee and discard. Divide the stew among heated serving bowls over jasmine rice.


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  •    Published: April 2006
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