Lamb stew with bacon, sweet onions, and prunes
- 1 boneless leg of lamb (sirloin half), about 1½ pounds
- 2–3 tablespoons olive oil
- 8 ounces thick-sliced bacon or pancetta, chopped
- 1 large Spanish or mild onion, finely sliced
- scant 1 cup pearl onions, peeled
- ½ tablespoon sugar
- generous splash of dry white wine
- 1 cinnamon stick
- 1 teaspoon ground ginger
- 2 tablespoons quince paste (optional)
- 2/3 cup soft pitted prunes, halved
- 2 cups lamb stock
Instructions:
You will love the combination of flavors in this stew—sweet onions and prunes offset salty, smoky bacon to create a sweet and savory sauce for tender lamb.
- Trim off the fat and sinew from the leg of lamb and cut it into small chunks. Season with salt and pepper. Heat a thin layer of olive oil in a heavy-based pan or a cast-iron casserole until hot. Fry the lamb in several batches to avoid overcrowding the pan. The pieces should take about 2 minutes to brown on each side. As they are ready, remove to a plate and set aside.
- Add a little more oil to the pan and fry the bacon until lightly browned, 3–4 minutes. Tip in the Spanish and pearl onions and cook, stirring frequently, until the onions begin to soften, 4–6 minutes. Add the sugar and a little more salt and pepper and cook until the onions have slightly caramelized, 2–3 minutes longer. Deglaze the pan with a generous splash of white wine, scraping the bottom with a wooden spoon to dislodge the sediment. Let the wine boil down until reduced to a sticky glaze.
- Return the meat to the pan and stir in the cinnamon, ginger, quince paste (if using), and half the prunes. Pour in the stock and bring it to a gentle simmer. Cover the pan and turn the heat down to low. Cook, stirring occasionally, for 1 hour. Add the remaining prunes to the pan and cook until the lamb is very tender, about 30 minutes longer. Taste and adjust the seasoning before serving.