Moldovan Pan-fried Lamb with Green Onions and Garlic
This recipe for pan-fried lamb with green onions and garlic is a beloved classic that has been passed down through generations in my family. It’s a dish that evokes warm memories of family gatherings, with the pan placed at the center of the table alongside garlic sauce and polenta.
The tender, flavorful lamb paired with the mild sweetness of onions and the aroma of garlic creates a harmony of flavors that’s simply irresistible. This traditional preparation is straightforward yet results in a dish that always delights and satisfies.
Portion the lamb and wash it thoroughly.
Place the pieces in a large pot, add enough water to cover them, and set it on the stove.
Once the water begins to boil, reduce the heat, and add the bay leaves and cloves if desired.
Let it simmer for about an hour, until the meat is tender but still on the bone. Check with a knife – if it slides in easily, the meat is done.
Remove the meat from the pot, drain it, and let it cool slightly.
Heat the sunflower oil in a large pan and brown the lamb pieces, turning them to ensure they’re evenly cooked on all sides.
While the lamb is browning, peel, wash, and cut the onions into thicker julienne slices.
Once the meat is browned, add the onions to the pan, placing them over the lamb.
Use a spoon to tuck the onions under the meat so they cook together. Stir occasionally to ensure even sautéing.
When the onions are lightly browned, season the dish with salt and pepper to taste.
Pour in a ladle of the lamb broth to enhance the flavors.
Add chopped green garlic or crushed garlic cloves, gently mixing the ingredients.
Turn off the heat.
Cover the pan with a lid and let the dish rest for about 15 minutes, allowing the flavors to meld.
Serve with your preferred side dish, such as potatoes, rice, vegetables, or polenta.
Enjoy your meal!
