Chef Kevin O’Donnell of Newport, Rhode Island restaurant Giusto serves this spiced and fragrant braised lamb stomach paired with buttery peas and crispy roasted potatoes for Easter dinner. If you will discover it, search out a rose petal harissa for the braising liquid—O’Donnell likes the Belazu model.
Featured in “Ditch Your Usual Easter Roast For This “Freestyle” Italian Braise.”
Braised Lamb Stomach with Lemon, Harissa, and White Wine
Rhode Island Chef Kevin O’Donnell’s shiny and spicy riff on Roman traditional.
Yield: serves 6
Time:
4 hours, 45 minutes
Components
- 2 lb. lamb stomach
- Kosher salt
- 1 tbsp. vegetable oil
- ½ small yellow onion, coarsely chopped (½ cup)
- ½ small carrot, peeled and coarsely chopped (¼ cup)
- ½ small celery stalk, coarsely chopped (¼ cup)
- 3 medium garlic cloves, peeled and crushed
- ½ tsp. floor cumin
- ½ cups dry white wine
- 1½ cups rooster inventory
- ½ cups tomato purée
- 1 tbsp. harissa paste
- 2 tsp. finely grated lemon zest
- 2 tbsp. recent lemon juice
Directions
- Season the lamb stomach flippantly with salt, and switch to a platter and refrigerate, uncovered, for at the least 2 and as much as 12 hours.
- Preheat the oven (with considered one of its racks positioned within the heart) to 300º F. To a big Dutch oven or heavy pot set over medium-high warmth, add the vegetable oil. When the oil is sizzling and shimmering, add the lamb, and cook dinner till golden brown on either side, about 8 minutes complete. Flip the warmth all the way down to low and switch the lamb to a plate. Add the onions, carrot, and celery to the pot, season flippantly with salt, and cook dinner, stirring ceaselessly, till the greens simply start to melt and shade, 2–3 minutes. Stir within the garlic and cumin, and proceed cooking till aromatic, about 1 minute extra. Deglaze with the white wine and cook dinner till the alcohol is cooked off, 3–4 minutes. Stir within the rooster inventory, tomato puree, and harissa, then return the lamb stomach to the pot. Cowl the pot with a lid or foil, then switch to the oven and cook dinner till the meat is fork-tender however not fairly falling aside, 1½–2 hours.
- Take away the pot from the oven and put aside to chill the meat to room temperature in its cooking juices.
- Switch the lamb to a chopping board then lower the meat crosswise into 1-inch thick slices and return the meat again to the pot and refrigerate till able to serve.
- Return the pot to the range and set over medium-high warmth. When the lamb is heated by way of, stir within the lemon zest and juice; season to style with salt, then use a slotted spoon to switch the meat to a platter. Pour over a number of the cooking liquid, spoon the greens over and across the meat, and serve heat.
