Seared American Lamb in Swarthy Pasilla-Honey Sauce

Seared American Lamb in Swarthy Pasilla-Honey Sauce

From: Chef Rick Bayless, Frontera Grill, Chicago. Yield: 12 servings.

3-6 Tbsp. vegetable oil
3-41⁄2 lb. Boneless American Lamb for stew (preferably cut from shoulder), well-trimmed, cut into 1”cubes
41⁄2 cups beef broth (or other meat broth)
3 medium sweet potatoes, peeled, cut into 1” cubes
3⁄4 to 1 cup honey
2 tsp. salt
for garnish, white oni

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