Ronda Mountain Lamb Recipe

Marinate lamb

Pat the lamb pieces dry with paper towels. In a large bowl combine 3 tbs olive oil, minced garlic, 2 tsp smoked paprika, 1 tsp dried oregano, 1.5 tsp salt, 1 tsp black pepper and lemon zest. Add the lamb pieces and rub the marinade all over. Cover and refrigerate for at least 1 hour or up to overnight (bring to cool room temperature 30 minutes before cooking).

Brown the lamb

Heat a large heavy-bottomed Dutch oven or braising pot over medium-high heat. Add 2 tbs olive oil. Working in batches to avoid overcrowding, brown the lamb pieces on all sides until deeply caramelized, about 4–5 minutes per batch. Transfer browned pieces to a plate and set aside.

Sauté vegetables

Reduce heat to medium. Add the diced onion and carrots to the pot and sauté until the onion is translucent, 6–8 minutes. Add the chopped red pepper and cook 3 minutes more. Stir in 2 tbs tomato paste and cook 1–2 minutes until the paste darkens slightly.

Deglaze and build sauce

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 3–5 minutes. Stir in the canned crushed tomatoes, 2 cups stock, 2 bay leaves, 1 tsp smoked paprika, 1/2 tsp ground cumin and 1 tsp brown sugar (or honey). Return the browned lamb and any accumulated juices to the pot so the pieces sit submerged in the liquid.

Simmer

Bring the stew to a gentle simmer. Reduce heat to low, cover partially with a lid (leave a small gap for steam to escape) and braise gently for 1.5 to 2 hours, turning the lamb once or twice, until the meat is fork-tender and falling off the bone. Check occasionally and skim any excess fat from the surface.

Finish with olives

About 15 minutes before the end of cooking, stir in the halved green olives and thyme sprigs so their flavors meld into the sauce.

Reduce and adjust seasoning

When the lamb is tender, remove the lid and increase heat to medium to reduce the sauce slightly if it is too thin, about 5–10 minutes. Taste and adjust seasoning with flaky sea salt and additional pepper if needed. Remove and discard the bay leaves and thyme stems.

Acid and herbs

Stir in 2 tbs lemon juice and chopped parsley. Spoon the sauce over the lamb pieces to coat and let rest for 5 minutes.

Serve

Transfer lamb to a warm serving platter, garnish with additional fresh parsley if desired, and serve with crusty bread, roasted potatoes or rice to soak up the sauce.