Lamb Stew With Lemon And Thyme Recipes

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LAMB STEW WITH LEMON AND THYME



Lamb Stew With Lemon and Thyme image

This stew can, surprisingly, be made in just over an hour if you're efficient. Adapted from a recipe by Nick Kindlesperger at Serious Eats. http://bit.ly/fkGQ5w

Provided by DrGaellon

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless lamb shoulder, cut into 1 1/2-inch chunks
2 tablespoons flour
2 tablespoons vegetable oil
2 shallots, thinly sliced
3 leeks, thinly sliced, white and light-green parts only
1 garlic clove, minced
1 teaspoon fresh thyme, minced
1 cup chicken stock
1 cup dry white wine
2 teaspoons lemon juice
2 pieces lemon zest, each 3-inch x 1-inch
salt
ground black pepper
2 tablespoons parsley, chopped

Steps:

  • Pat lamb dry with paper towels. Toss lamb cubes with flour in medium-sized bowl. Shake off excess flour and set aside on a wire rack.
  • Pour oil into Dutch oven set over medium-high heat. When oil is shimmering, add lamb. Cook lamb until browned on each side, about eight minutes total. Remove lamb to a plate and set aside.
  • Add shallots, leeks, garlic, and thyme to Dutch oven. Cook, stirring often, until leeks are lightly browned, about four minutes.
  • Add stock, white wine, lemon juice, and lemon zest to pot. Scrape up any browned bits from bottom of Dutch oven with wooden spoon. Season with a pinch of salt and pepper, and return lamb to Dutch oven.
  • Turn heat to high and bring to boil. Reduce heat to a simmer, and partially cover. Cook, stirring frequently, until lamb is very tender, 45 minutes to an hour.
  • Season to taste with salt and pepper. Sprinkle with chopped parsley and serve with boiled potatoes.

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