Slow-Roasted Lid-Cooked Lamb Stew

Prep Cut lamb into 3cm cubes. Season with 0.5 tsp salt and pepper. Peel potato and cut into 3cm chunks. Peel yuca and cut into 3cm chunks. Cut corn cob into 2 thick rounds. Slice onion into thick wedges. Smash 3 garlic cloves with the flat of a knife. Mince remaining 2 garlic cloves with scotch bonnet and ginger. Pick rosemary, thyme, and cilantro leaves. Cut lime into wedges. Preheat oven to 400F.

Sear Heat 2 tbsp olive oil in a heavy oven-safe lidded pot over high heat 2 minutes. Add lamb in a single layer and sear 4 minutes turning once, until both sides are deep mahogany. Lift to a plate.

Build 1 Reduce heat to medium. Add onion wedges and cook 3 minutes until edges char. Stir in smashed garlic, half the rosemary, and thyme 60 seconds until fragrant.

Build 2 Add potato, yuca, and corn to the pot alongside the onion. Pour in white wine and chicken stock. Tuck lamb back in among the vegetables. Stir in minced garlic, scotch bonnet, ginger, oregano, and bay leaf.

Roast Cover with a heavy lid or double layer of foil and slide into the oven on the middle rack. Roast 30 minutes until lamb is fork-tender and potatoes and yuca hold their shape under a glossy broth.

Build 3 Lift the lid off the pot and place on the stovetop over medium heat 3 minutes to reduce the broth slightly. Stir in half the cilantro off the heat and adjust salt.

Plate Drizzle remaining 1 tbsp olive oil over the top. Tip lamb, root vegetables, and broth into a wide shallow bowl, scatter remaining cilantro and rosemary, and serve with lime wedges.