Quick Lamb Stroganoff with Creme Fraiche
1 ½ lbs ground lamb
½ tsp kosher salt, plus more is needed
¼ tsp freshly ground black pepper, plus more if needed
1 Tb extra virgin olive oil
½ cup chopped onion
1-2 gralic cloves, minced
1 ½ tsp minced fresh rosemary plus 4 sprigs for garnish
¼ cup full-bodied dry red wine
1 cup crème fraiche or sour cream
Noodles or rice
Sprinkle the lamb with the salt and pepper. Heat the oil in a large saucepan over medium-high heat. When it just begins to shimmer, add the onion and cook, stirring until golden about 2 minutes. Add the garlic and minced rosemary and cook until fragrant about 30 seconds. Add the lamb, breaking the meat up with a wooden spoon, and cook, stirring, until it’s no longer pin, 3 to 6 minutes. Turn off the stove, transfer the meat to a plant with a slotted, spoon, the carefully pour off the fat and discard any fat from the pan.
Deglaze the pan by turning the heat to high and pouring in the red wine. Scrape up any browned bits with the wooden spoon and cook until the liquid is slightly reduced, about 1 minute. Return the lamb to the pan, along with any juices on the plate. Reduce the heat to low, stir in the crème fraiche or sour cream, and heat, stirring, until the stroganoff is creamy and hot; don’t let it boil. Taste and add more salt and pepper if necessary.
Serve over noodles or rice, garnishing each serving with a rosemary sprig.