Pulled Lamb And Wild Rice Stew

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil
• 1 (2 -2 1/2 lb) boneless lamb shoulder, cut into 2-inch cubes
• salt
• 4 cups chicken broth
• 1 lb wild rice
• 3 tomatoes, cored and quartered
• 2 cups salsa fresca
• 1 bunch scallion, chopped
• 1/2 lemon, juice of

Recipe

• 1 in a 5- to 6-quart dutch oven, heat the olive oil over medium-high heat. season the lamb with 2 teaspoons salt.
• 2 add the lamb to the skillet and cook, turning occasionally, until golden-brown, about 15 minutes. add the chicken broth, bring to a simmer, cover and cook for 1 hour.
• 3 stir in the wild rice, tomatoes and salsa and cook, stirring occasionally, until the lamb is tender and the rice is cooked through, 45 minutes to 1 hour.
• 4 shred the meat. stir in the scallions and sprinkle with the lemon juice.
• 5 cover and let stand for 10 minutes before serving. swap it use small new potatoes and pearl onions instead of the wild rice.