This aromatic Lamb with Rosemary, known as Yebeg Alicha in Ethiopian cuisine, combines tender lamb with the fragrance of rosemary for a delightful blend of flavors. The succulent meat and herbs make it a wonderful choice for an intimate dinner or a special occasion. The balance of savory lamb and fresh rosemary creates a memorable dish that will surely be a hit at the table. Enjoy this hearty and flavorful recipe as part of a delicious meal.

Ingredients

• 1 lb lamb shoulder, cubed
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp rosemary, chopped
• 1 cup onion, diced
• 2 cups chicken broth
• 1 Tbsp lemon juice

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the lamb cubes and sear until browned on all sides, about 5 to 7 minutes.
3. Stir in the garlic, rosemary, and onion, and cook for 3 to 5 minutes, until the onion becomes translucent.
4. Pour in the chicken broth and lemon juice, stirring to combine.
5. Reduce the heat to low, cover, and let simmer for about 45 minutes, or until the lamb is tender.
6. Adjust seasoning with salt and pepper to taste before serving.

Keywords: Dinner, Succulent, Intimate, Flavorful, Savory

Spice Rack: Rosemary, Garlic

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---