Traditional recipes

Spring Lamb Stew

Spring Lamb Stew

1 Roast the garlic: Preheat the oven to 350°F. Get some foil and make a well in the center of it. Strip off some of the outer papery covering on two heads of garlic and then slice through the top fourth of the garlic head on the stalk end, not the root end.

Put the garlic in the well you made in the foil, then drizzle 1 tablespoon oil over the open cloves.

Close up the foil and roast in the oven for 1 hour and 15 minutes. (See our roasted garlic recipe for more detailed photos for this step.) Once the garlic goes in the oven, take the lamb out to come to room temperature.

2 Sear the lamb pieces on all sides: After about 45 minutes or so, start the stew. Get a large sauté pan and pour in the remaining 4 tablespoons of olive oil. Get it hot over medium to medium high heat for 2-3 minutes. You want it shimmering hot, but not smoking.

Pat the lamb pieces dry with paper towels, and salt generously.

Working in batches, brown the lamb pieces on all sides in the sauté pan. Don't crowd the pan (or the meat will steam and not brown), and don't stir the meat until a side has browned. Once the meat has browned, transfer the meat into a large Dutch oven or other heavy pot with a lid.

3 Squeeze out roasted garlic into a bowl: Meanwhile, remove the roasted garlic and let cool a little. Squeeze out the roasted cloves and mash into a little bowl. Lower the oven temperature to 300°F

4 Sauté celery, carrot, shallots, green garlic: Once the lamb pieces have all been browned and removed from the pan, add the chopped shallots, celery, carrot and the white parts of the chopped green garlic to the pan and stir to combine. Sprinkle everything with salt.

Sauté for 3-4 minutes, stirring often. When the vegetables begin to brown, transfer them into the Dutch oven with the lamb.

5 Add mashed garlic to pan with wine, deglaze the pan, add to Dutch oven with lamb: Add the mashed roasted garlic into the sauté pan and let it sizzle a little. Pour in the white wine and turn the heat to high.

Deglaze the pan by scraping the bottom of the pan with a wooden spoon to get all the browned bits, and mix the roasted garlic in well.

Once this comes to a rolling boil, let it cook down for 2-3 minutes, then pour it over the lamb and veggies in the Dutch oven.

6 Cook in oven until lamb tender: Pour enough hot water into the Dutch oven to almost cover the lamb. Don’t submerge everything. Some lamb should be just peeking out of the surface of the liquid. Cover and cook in the 300°F oven for 2 hours and 15 minutes.

7 Remove bone-in lamb from stew: If you are using bone-in lamb pieces, remove the Dutch oven from the oven and use tongs to remove all of the lamb pieces from the stew. (You don't want any tiny lamb bones left in the stew.) Place on a baking sheet, spread out to cool quickly.

8 Skim fat from stew: There should be a layer of fat on top of the stew. Skim this off with a large metal spoon or use a fat separator.

9 Remove meat from bones: Once the meat has cooled enough to touch, use your fingers to remove all of the bones from the meat. Discard the bones and return the meat to the stew.

10 Salt to taste: Taste the stew and add more salt if needed. At this point you can make ahead a day or two. (If you are making ahead, for that matter, you can skip the previous fat skimming step and just let the fat solidify on top of the stew in the refrigerator, making it easier to remove when you go to reheat the stew.)

11 Add potatoes, cook in oven: To finish, add the potatoes to the stew and turn the oven up to 350 degrees. Cover and cook for an hour (you may need more time if you’ve let the stew cool too much).

12 Add peas, green garlic: When the potatoes are done, take the stew out of the oven and set it on the stovetop. Pour in the peas and the light green parts of the green garlic and cover for 2-3 minutes.

Right when you serve, taste the stew again. Add some salt and lemon juice of you want. Sometimes an acidic kick brightens the whole stew. Add a little at a time.

The stew will keep for up to 5 days in the fridge.


Spring Lamb Stew MICHAEL SYMON

ingredients
SPRING LAMB STEW
2 tablespoons olive oil
1/2 cup all-purpose flour
1 and 1/2 pound lamb shoulder (large dice or cubed)
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 tablespoon tomato paste
2 cloves garlic (peeled, minced)
1/2 pound shallots (peeled, quartered)
1 pound baby new potatoes
1/2 pound carrots (peeled, large dice)
2 tablespoons fresh oregano
2 cups red wine
2 cups tomato puree
2 cups low-sodium chicken stock
2 bay leaves
1 cup fresh or frozen peas (if fresh, then sucked)
1 tablespoon red wine vinegar
1/2 bunch fresh dill (finely chopped)
1/2 bunch fresh mint (finely chopped)
whole milk Greek yogurt (to serve)
Kosher salt & freshly ground black pepper (to taste)

directions
In a large Dutch oven over medium heat add olive oil.
In a shallow baking dish, add flour and season with salt and pepper. Season lamb with salt and pepper then dredge lamb in the flour, shaking off any excess flour. Working in 2 batches, add lamb to the Dutch oven and cook until golden brown on all sides, about 10-12 minutes. Remove lamb to a plate and set aside.
Add the allspice and nutmeg and allow to toast in the oil for 30 seconds. Stir in the tomato paste and garlic and cook for 1 minute more. Add the shallots, potatoes and carrots with a pinch of salt and cook stirring occasionally until golden brown and beginning to caramelize, about 3 minutes. Stir in the oregano, red wine, tomatoes, chicken stock, and browned lamb with juices. Bring to boil, then reduce to a simmer. Cook, stirring occasionally, for 1 hour, or until vegetables and lamb are tender. Remove Dutch oven from heat and stir in the peas and red wine vinegar, and adjust seasoning if needed. Discard the bay leaves and stir in dill and mint. Ladle into bowls and serve with a dollop of Greek yogurt.
Tip: Substitute the alcohol with a beef or chicken stock if avoiding booze!


Spring Lamb Stew

Prep Time: 15 minutes Cook Time: 1 hour 45 minutes

Ingredients

  • 1 1/2 pounds cubed leg of lamb
  • 2 Tbsp butter
  • 4 Tbsp flour
  • 1 Tbsp minced garlic
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp rosemary
  • 2 bay leaves
  • 1 C red wine
  • 6 C chicken broth
  • 3/4 C kamut
  • 1/2 C small diced carrots
  • 1 C small diced turnips
  • 1 C frozen pearl onions
  • 1 C small diced Asparagus
  • 1 C frozen peas
  • 2 C fresh spinach
  • 1 Tbsp balsamic vinegar
  • salt to taste

Directions

1. For this recipe I recommend using a dutch oven. There&rsquos something about meat cooking for an hour or two in a dutch oven that results in amazingly tender and flavorful meat, but if you don&rsquot have a dutch oven this recipe can be made on a stove top in a large, covered pot. To begin, melt your butter in your chosen pot, coat your lamb cubes in flour and then brown on each side. This will take about 5 minutes.

2. Add your herbs and garlic to the pot and cook for 1 more minute, then add 1 cup of red wine and simmer for three minutes.

3. Add the chicken broth and kamut to the dutch oven, cover, and place in a 325º F oven and cook for 30 minutes. If you don&rsquot have a dutch oven simply simmer your stew on your stove top over medium-low heat.

4. After 30 minutes have passed, add the carrots, turnips, and pearled onions to the pot, then return to the oven. Cook for 45 minutes to an hour, checking on the stew and stirring it every 15 minutes. It&rsquos finished once the lamb is beginning to fall apart and the kamut has a popped appearance.

5. Once the kamut and lamb are done cooking, add the remaining vegetables to the pot and return it to the oven for 5 minutes. Stir in 1 Tbsp of balsamic vinegar before serving.


Spring lamb stew

For the fashion-conscious, the arrival of spring in Paris means it’s out with the winter wardrobe and in with the spring one. The same goes for stews. Forget your winter boeuf bourguignon! Navarin d’agneau printanier, a lamb stew with fresh vegetables, is what should be bubbling away in your kitchen.

Preparation

Cooking

Skill level

Ingredients

  • 1 tbsp olive oil
  • 1 kg lamb neck, cut into pieces
  • 2 garlic cloves, crushed to a paste
  • 1 onion, finely chopped
  • 1 bay leaf
  • 2 sprigs of thyme
  • 4 carrots, cut into chunks
  • 100 g fresh or frozen peas
  • 100 g green beans
  • salt and pepper

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onion. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres.

Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook for 1½–2 hours, or until the meat is tender.

Five minutes before serving add the peas and beans to the lamb. Cook until the vegetables are tender.

Season with salt and freshly ground black pepper to taste, and serve straightaway.

Recipes from Little Paris Kitchen by Rachel Khoo (Michael Joseph, 2012). Text © 2012 by Rachel Khoo. Photography by David Loftus.


Spring Lamb Stew with Asparagus and Peas

This savory stew gets a burst of spring flavor and color with the addition of peas and asparagus that is cooked just until bright green and crisp-tender. A garnish of mint leaves adds even more color. Like almost any stew, this one is even better when served a day after making it, but if you prepare it in advance, omit the asparagus, peas and mint when you first make the dish, then add them after you rewarm the stew for serving.

Spring Lamb Stew with Asparagus and Peas

Ingredients

  • 2 lb. (1 kg) boneless lamb shoulder, cut into 1 1/2-inch (4-cm) pieces
  • Kosher salt and freshly ground pepper
  • 2 Tbs. extra-virgin olive oil
  • 6 oz. (180 g) pearl onions, peeled
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. chili powder
  • 2 garlic cloves, minced
  • 2 Tbs. balsamic vinegar
  • 1 1/2 cups (12 fl. oz./375 ml) red wine
  • 4 cups (32 fl. oz./1 l) chicken or vegetable broth
  • 1 lb. (500 g) new potatoes
  • 1 cup (5 oz./155 g) shelled English peas or thawed frozen peas
  • 1 bunch asparagus, ends trimmed, spears cut into 2-inch (5-cm) pieces
  • Fresh mint leaves for garnish

1. Season the lamb generously with salt and pepper.

2. In a Dutch oven over medium heat, warm the olive oil. When the oil is shimmering, working in batches, add the lamb and brown on all sides, about 10 minutes per batch. Using a slotted spoon, transfer the lamb to a platter.

3. Add the pearl onions to the pot and sauté until tender, about 5 minutes. Add the cinnamon and chili powder and cook, stirring constantly, until aromatic, about 1 minute. Stir in the garlic, balsamic vinegar and wine and cook until the liquid is reduced by half, about 5 minutes. Return the lamb to the pot and add the broth and potatoes. Cover, reduce the heat to a gentle simmer and cook until the lamb is very tender, 1 1/2 to 2 hours. Stir in the peas and asparagus and cook just until the asparagus is crisp-tender, about 2 minutes. Season with salt and pepper.

4. To serve, ladle the stew into individual bowls and garnish each serving with mint leaves. Serves 4 to 6.


Related Video

If a stew could be classified as refreshing, this would be the one. Full of colour and flavour, it makes for an impressive looking meal thats sure to satisfy

I have used the bouquet garni, buerre manie and veggie cooking parts of this recipe with great success. I usually experiment with the herb, salt and pepper and wine types/quantities. My view is that this is an excellent starting point that can be easily tuned to one's own liking, so I gave it 4 forks. Example: I based last night's lamb stew on this recipe.I had to serve 8 and leave some for leftovers. I used 5 pounds of lamb The veggies cooked separately thing really works! Process changes. Cubed the lamb, tossed in flour, browned each side (I think this is the Maillard reaction..) De-glazed the pans with 2 cups of Merlot Used veggie stock. Switched up some veggies. The beurre manié as a thickener is really cool. Ingredients changes: 9 fresh parsley sprigs 3 fresh thyme sprigs 3 fresh rosemary sprigs 3 Turkish bay leaves 12 whole black peppercorns 5 lb boneless lamb 2 large onions, finely chopped 6 garlic cloves, finely chopped, (4 were monsters - but still it was not over garlicɽ) 2 cups of Merlot 900 ml tetra box of veggie broth Salt and Pepper to taste 3 parsnips 6 carrots 1.5 pound bag of mini potatoes, halved 1 almost grocery bag sized bunch of sweet peas in the pod (shucked them myself) Buerre Manie - I used 2 tbspns of flour and 2 tbspns of butter, and there was almost half left over.

This dish is completely lacking in depth and complexity. Something hugely fundamental is missing here. I strongly suspect it's the absence of a long-simmered and reduced stock of roasted bones and root vegetables, among other things. Also, white wine just doesn't have what it takes to marry and unite these ingredients. Not the proper medium. The makings appear to be here for a great dish, but it just doesn't cut it. I used every trick in my quite substantial culinary arsenal, but still couldn't lift this out of the bland and mediocre category.

This recipe could use a good jolt of something to make it a little tastier. Ingredients are great method of cooking is great but man this is screaming out for something more on the spice front.

I made this into more of a winter stew, using string beans and substituting a can of tomato sauce. I probably added some more spice-red pepper, chili powder, maybe some worcestshire sauce. This is a good basic recipe to start with.

I am tempted to award 4 stars after incorporating flavor enhancing changes 1 tbsp of high quality Balsamica 1 tbsp Worcester sauce 3 tbsps golden miso 2 ribs celery 1 largish potato reduced the braising temerature to 300F. substituted red wine (Shiraz)for the white.

I have to admit that I changed this recipe a little, using pieces of lamb rather than the meat it called for, but this recipe was incredibly good, a keeper!

This was good - doing the vegetables separately, particularly the snap peas, makes for a very crisp stew - much better than the soggy mess you normally get with most stews. That said, I found the sauce to be a little bland - even with the bundle of herbs - and I would advise experimenting with your favourite stew spices to give it a little more zest. PS: 3 lbs of lamb is A LOT! But worth putting it all in.

If you follow the cooking instructions, cooking each veg separately and until just tender, you are really in for a treat with this one. I have made it twice, once the usual-all-in-the-pot-at-the-same-time way and while it is still good, it is much better with the veggies crunchy and individually cooked. Both times I braised the meat on the stovetop and needed more stock because it reduced too much. Beautiful colors, very tasty, kind of labor-intensive, but worth doing.

This is a winner! The only thing I did differently was omit the wine (none on hand)and add a few spoonfuls of roasted veggie puree (leftover from another meal). Some fresh crusty bread and my family was raving! It takes a wee bit longer than 2 hours but it was fun and definitely worth it.

I've made this twice, and both times it was gone almost before it was done. Delicious! Both times I used my own blend of veggies rather than hunt down what the recipe called for, and I've done a few other small twists and turns, but it is a tasty and easy base recipe. Great for a cold night.

A lovely and satisfying dish. Served it to guests with an Irish pub salad and hearty bread. They were delighted. It's a bit more time-consuming and costly (with the lamb and baby vegetables), so, in a pinch, I might substitute coarsely chopped veggies for the baby ones and the pearl onions. Still worth adding to my repertoire, even if only for for special occasions.

My mother-in-law was very impressed with this dish when I served it to her. I think I've made better. I did like the combination of veggies and their crispness. The gravy could have used a little more depth of flavor.

This is delicious and pretty easy to make. It is perfect to make in the morning, then re-heat later. Pre-blanching the vegetables is worth the extra step. Use the best quality lamb shoulder you can find. Don't forget to remove the bouquet garni and de-fat the broth before you finish the dish ( the recipe neglects to tell you this). My family loved this dish. I would serve it with wide noodles or potatoes next time. The broth is so good you want something to soak it all up with!

Made this for St. Patty's Day dinner. I had to subsitute some cubed veggies for a couple of the baby veggies indicated, but the stew was still awe-inspiring. It was simply perfect.

Normally, I take a recipe and make my own additions or deletions to it. Sometimes it works and sometimes it doesn't. This time, on a whim, I decided to follow the recipe as written. Boy am I glad that I did! This dish made me pat myself on the back and call all of my friends to tell them what a great meal I had made. This one will go perminently in my recipe box to be used time and time again.

OK. So let's put this in perspective. I live in eastern Canada and last night we had 43 centimetres of snow and 120 km winds. That's 15 inches and 75 mph winds for those of you who are metrically challenged. My wife is away for three weeks in Bangkok visiting our son and his wife and I don't leave for three more weeks. THIS IS COMFORT FOOD. Fortunately, I made the whole recipe so there is lots left over. A baguette and a heavy Cab. The only thing missing is you know who!!

Doubled recipe and served to 8 people in our wine group. Drank with old California Pinot Noir. Excellent dish. Praised for the cleaness of flavors, probably attributable to lean shoulder chops and some skimming of extra fat. Used peas and green beans to replace zuchinni and pea pods. Technique of cooking vegetables separately makes this stew quite different from traditional preparations. Yes!


Is lamb stew better with wine or beer?

I wondered about this so I cooked two identical pots of this stew with only one variable &ndash I used dry white wine for one batch and Guinness stout for the other. There were subtle differences in flavor. The stew made with wine had a more French flavor. In the end, both pots of stew were excellent. I suggest you use Guinness if you&rsquore making Irish stew for St. Patrick&rsquos Day. Otherwise, choose wine or beer, whichever you prefer or what you have on hand.

If you&rsquod like to serve a salad on the side with your lamb stew, I recommend this citrusy butter lettuce salad.

You might also like:

It&rsquos been a particularly cold winter here in New England and, though I&rsquom excited for spring, I also feel the need to grab onto the last weeks of winter and cook up some cozy comforting stews while there&rsquos still snow on the ground.

Here&rsquos the recipe for Lamb Stew with Spring Vegetables. If you try this recipe, I hope you&rsquoll come back to leave a star rating and comment. I&rsquod love to know what you think.


Spring Lamb Stew

Serve this classic spring stew with rustic artisan bread so you can soak up every last drop of savory goodness.

Ingredients

  • 5 tablespoons extra virgin olive oil
  • 3 pounds boneless leg of lamb, cubed
  • 2 tablespoons garlic paste
  • 2 medium leeks, whites only, julienned to 1-inch long
  • 1 quart beef stock
  • 1 pound new potatoes, halved
  • ½ pound young carrots, cut to 1-inch chunks
  • 1 cup snap peas, halved
  • ¼ cup fresh basil, minced
  • 2 tablespoons fresh rosemary, minced
  • Kosher or sea salt, to taste
  • Cracked black pepper, to taste

Preparation

Heat olive oil in a stockpot over medium-high heat. Carefully add cubed lamb to hot oil and cook for 5&ndash6 minutes, stirring occasionally to brown meat evenly. After meat has browned, add garlic paste and leeks and cook an additional 2&ndash3 minutes. Pour in beef stock, reduce heat to simmer, cover and cook for 1 hour.

After the stew has simmered, add potatoes and carrots. Cover with lid and cook an additional 30 minutes, or until potatoes are tender. Just prior to serving, stir in snap peas, basil and rosemary and season to taste with salt and pepper.

Techniques used in this recipe:

Pair with

Syrah

How does one describe Syrah? Rustic, muscular, yet elegant! Its abundant aromas and flavors often suggest leather, damp earth, wild blackberries, smoke, roasted meats, and a strong peppery spice.

Shiraz

This leading red grape of Australia, much like the French Syrah, makes seductive, mouthfilling wines filled with fruit flavors. Shiraz is often blended with Cabernet Sauvignon.

Mourvedre

Mourvedre is one of the four important grapes of Chåteauneuf-du-Pape. It is also a major blending grape in other Rhone, Provence and Languedoc-Roussillon wines. When in Spain, listen carefully - you may hear it called Monastrell.


Lamb Stew

One of the best cuts of lamb, in my opinion, comes from the end of the neck. It&rsquos a stewing meat, so needs long, slow cooking but it&rsquos packed with a strong flavour. It&rsquos very underrated as a cut and consequently is very cheap one of the cheapest, in fact.

Ingredients

  • 1 3/4 pounds deboned neck end of lamb, cut into large chunks
  • 2 tablespoons vegetable oil
  • 1 cup onions, roughly chopped into 1/2-inch cubes
  • 1 cup carrots, roughly chopped into 1/2-inch cubes
  • 4 tablespoons all-purpose flour
  • 2 heaped tablespoons tomato paste
  • 4 garlic cloves
  • 1 bouquet garni
  • Salt and pepper
  • 3 tablespoons unsalted butter
  • 1 cup onions, cut into small dice
  • 1 cup carrots, cut into small dice

Method

Season the lamb chunks with salt and pepper. Heat a large, heavy-based casserole dish or Dutch oven over a medium heat. Add the oil and once hot, add the meat and keep it turning until it is seared and golden brown on all sides&mdashyou may need to do this in two batches so as not to overcrowd the pan. Remove the lamb with a slotted spoon and set aside, then add the onion and carrot to the casserole dish or Dutch oven and leave to sweat until golden. Return the seared lamb to the pot along with the flour and tomato purée (paste), and cover with cold water. Bring the water to the boil, then add the garlic and the bouquet garni.

Cover the casserole dish or Dutch oven with a lid and transfer to the oven for 35&ndash40 minutes.

Meanwhile, prepare the garnish. Melt the butter in a saucepan, and leave the onion and carrot to sweat slowly until just tender but with a slight bite&mdashthe cubes should retain their shape.

When the stew is ready, scatter the garnish on top or stir it through. Cook the stew in the oven for a further 10 minutes. Check the seasoning, remove the bouquet garni and serve. We recommend with mashed potatoes.


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