Dining In: Local Restaurant Recipes

Dining In: Local Restaurant Recipes

Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. Moffly Media looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!


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Spring Lamb Stew with Baby Vegetables

Contributed by:
Cusine: New England
# of Servings: 4
  • 3 tablespoons flour
  • 2 teaspoons chopped thyme
  • 2 teaspoons chopped marjoram
  • 2 teaspoons chopped mint
  • Salt and freshly ground black pepper
  • 1 1/4 pounds lean boneless leg of lamb, cut into 1-inch pieces
  • 4 tablespoons unsalted butter
  • 3 garlic cloves, finely chopped
  • 1 2/3 cups beef broth
  • 1/2 cup dry wine
  • 8 ounces tiny new red potatoes
  • 8 ounces peeled baby carrots
  • 1 cup frozen or blanched fresh pearl onions
  • 1 1/2 cups shelled fresh or frozen peas
  1. In a mixing bowl or heavy-duty plastic bag, combine the flour and half each of the thyme, marjoram and mint. Season lightly.
  2. Add meat and thoroughly coat with the seasoned flour.
  3. In a large, deep skillet with a lid, heat the butter over medium-high heat.
  4. Add the lamb in a single layer, and cook, turning meat with tongs, until browned on all sides, about 5 minutes. (If necessary, do this in two batches, using half of the butter for each batch. Do not crowd the pan or the meat will not brown nicely.)
  5. Add the garlic and cook, stirring for one minute.
  6. Add the broth, wine, potatoes, carrots, onions and peas, if using fresh.
  7. Bring to a boil, stirring up browned bits clinging to the bottom of the pan.
  8. Cover the pan, reduce the heat to medium low, and simmer until the vegetables and meat are tender, about 20 minutes. (The stew can be made a day ahead to this point; reheat to finish.)
  9. Stir in the remaining herbs and frozen peas, if using.
  10. Simmer, covered, until the peas are tender, 3 to 4 minutes.
  11. Season with salt and pepper to taste.



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