Sunday, March 9, 2014

Spring Lamb Stew

"Is it Spring yet?"  If I had to guess, I'd say that's probably the question most lingering on everyone's minds these days.  Especially after the type of winter we've been having.  And especially after the interludes of warm and sunny days that have shown up recently.

While the calendar is clear that Spring is still a little ways off, I decided to hurry it along just a bit--in my kitchen, at least.  Feeling inspired by the abundant sunshine last weekend, I cooked up a bright Lamb Stew as my personal ode to Spring.

On the lighter side of a more traditional stew, this dish serves up lamb, vegetables, herbs and aromatics, bathed in richly flavored broth, for the perfect bowl of Springtime indulgence.

So here's to a Spring that's sure to be filled with brighter days...and Happy Eating!

Spring Lamb Stew

printable recipe

Lamb shoulder
1 onion, diced
1 bouquet garni of thyme and rosemary
2 tablespoons olive oil
Carrots, chopped
Green Peas (frozen or fresh)
4 cups chicken broth
Kosher salt
Freshly ground black pepper

In a large pot or dutch oven, heat the olive oil over a medium-high heat.  Season the lamb with salt and pepper and add to the pot.  Sear on both sides, remove and set aside.  Add onions and carrots and saute until they begin to soften, about 5 minutes.  Add in broth, bouquet garni, and lamb.  Bring to a boil and then lower heat to a simmer.  Allow to simmer for 25 minutes.   Add in the green peas and asparagus and cook for an additional 5-10 minutes.  Season to taste with salt and pepper.  Serve and enjoy!


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