Lamb Stew with Leeks and Baby Artichokes

Name: Lamb Stew with Leeks and Baby Artichokes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 794 grams 18 baby artichokes (about; 1 teaspoons dried thyme; 3 garlic cloves, minced; 2 kilograms boneless lamb shoulder meat, trimmed of excess fat, cut into 2-inch pieces; 591 milliliters large leeks (white and pale green parts only), thinly sliced (about; 1 lemon; 355 milliliters (or more) low-salt chicken broth; 3 Tbsps olive oil; 1 large onion, thinly sliced; 296 milliliters chopped fresh Italian parsley

Lamb Stew with Leeks and Baby Artichokes might be just the main course you are searching for. One serving contains 390 calories, 41g of protein, and 16g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of onion, thyme, parsley, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a gluten free, dairy free, and primal diet. Autumn will be even more special with this recipe.

Instructions

Place trimmed lamb in large bowl; sprinkle generously with salt and pepper. Cover and let stand at room temperature 30 minutes.

Ingredients you will need

Salt And Pepper

Lamb

Equipment you will use

Bowl

Combine 1 cup chopped parsley, minced garlic, and grated lemon peel in small bowl. Reserve remaining 1/4 cup parsley for garnish.

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Minced Garlic

Lemon Peel

Parsley

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Bowl

Heat oil in heavy large pot over high heat. Working in batches, add lamb and cook until well browned on all sides, about 7 minutes per batch.

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Lamb

Cooking Oil

Equipment you will use

Pot

Transfer lamb to medium bowl.

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Lamb

Equipment you will use

Bowl

Add leeks and onion to drippings in pot and sauté until softened, about 7 minutes.

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Leek

Onion

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Pot

Add chopped parsley mixture and thyme; stir 30 seconds. Return lamb and any accumulated juices to pot.

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Parsley

Thyme

Lamb

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Pot

Add 1 1/2 cups broth and bring to boil. Reduce heat to medium-low; cover and simmer until lamb is very tender, about 1 1/2 hours.

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Broth

Lamb

Lamb stew can be prepared 1 day ahead of serving. Cool slightly. Refrigerate stew uncovered until cold, then cover and keep refrigerated. Bring lamb stew to simmer before continuing with recipe.

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Lamb

Stew

Fill medium bowl with cold water. Squeeze juice from lemon half into water; add squeezed lemon half. Break off tough outer leaves from 1 artichoke where leaves break naturally, stopping when first yellow leaves are reached.

Ingredients you will need

Artichoke

Juice

Lemon

Water

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Bowl

Cut off stem and top 1/2 inch from artichoke, then cut artichoke in half lengthwise and drop into lemon water. Repeat with remaining artichokes.

Ingredients you will need

Artichoke

Lemon

Water

Drain artichokes and add to lamb stew. Bring to boil. Reduce heat to medium-low; cover and simmer until artichokes are tender, adding more broth by 1/4 cupfuls if stew is dry, about 25 minutes. Season stew to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Artichoke

Broth

Lamb

Stew

Transfer to bowl; sprinkle lamb stew with reserved 1/4 cup chopped parsley and serve with Mock Risotto alongside.

Ingredients you will need

Parsley

Lamb

Stew

Equipment you will use