Dining In: Local Restaurant Recipes
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Spring Lamb Stew with Baby Vegetables
|# of Servings:
- 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
- In a mixing bowl or heavy-duty plastic bag, combine the flour and half each
of the thyme, marjoram and mint. Season lightly.
- Add meat and thoroughly coat with the seasoned flour.
- In a large, deep skillet with a lid, heat the butter over medium-high heat.
- 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.)
- Add the garlic and cook, stirring for one minute.
- Add the broth, wine, potatoes, carrots, onions and peas, if using fresh.
- Bring to a boil, stirring up browned bits clinging to the bottom of the
- 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.)
- Stir in the remaining herbs and frozen peas, if using.
- Simmer, covered, until the peas are tender, 3 to 4 minutes.
- Season with salt and pepper to taste.