1.5 tablespoons extra-virgin olive oil
1.5 tablespoons butter
2 3/4 pounds lamb stew meat (preferably mutton), cut into 2-inch cubes
salt
freshly ground black pepper
10 3/4 cloves garlic, minced
5 tablespoons lemon juice
5 tablespoons chicken broth
1.5 teaspoons dry sherry (fino)
Season lamb with salt and pepper.
Heat 1 tbs of oil and 1 tbs butter in a deep casserole until the butter begins to brown.
Brown lamb well over moderately high heat.
Lower the heat add the additional oil, butter and the garlic. cook for 5 minutes.
Stir in the lemon juice, broth and sherry making sure that the liquid does not go any higher than 1/2 way up the lamb.
Bring to a boil and then reduce to a very low simmer for 2 hours or until meat is very tender. Alternatively cover and put in a 275° oven until ready.
