Lamb Stew with Lemon and Thyme

Name: Lamb Stew with Lemon and Thyme
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters chicken stock; 237 milliliters dry white wine; 2 Tbsps flour; 1 garlic cloves, minced; 680 grams boneless lamb shoulder, cut into 1 ½-inch chunks; 3 leeks, ends trimmed, green parts discarded, thinly sliced; 2 teaspoons lemon juice; 2 strips lemon peel; 2 Tbsps parsley, chopped; 4 servings Salt and pepper; 2 shallots, thinly sliced; 1 teaspoon thyme, minced; 2 Tbsps vegetable oil

You can never have too many main course recipes, so give Lamb Stew with Lemon and Thyme a try. This recipe serves 4. Watching your figure? This dairy free recipe has 339 calories, 25g of protein, and 14g of fat per serving. Head to the store and pick up lemon juice, lamb shoulder, vegetable oil, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Dry lamb with paper towels. Toss lamb cubes with flour in medium-sized bowl. Shake off excess flour and set aside on a wire rack.

Ingredients you will need

Lamb Stew Meat

All Purpose Flour

Shake

Lamb

Equipment you will use

Paper Towels

Wire Rack

Bowl

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.

Ingredients you will need

Lamb

Cooking Oil

Equipment you will use

Dutch Oven

Remove cubes and set aside.

Add shallots, leeks, garlic, and thyme to dutch oven. Cook, stirring often, until leeks are lightly browned, about four minutes.

Ingredients you will need

Shallot

Garlic

Leek

Thyme

Equipment you will use

Dutch Oven

Pour in stock, white wine, lemon juice, and lemon peels. Scrap any browned bits off bottom of Dutch oven with wooden spoon. Season with pinch of salt and pepper, and return lamb to dutch oven.

Ingredients you will need

Salt And Pepper

Lemon Juice

White Wine

Lemon

Stock

Lamb

Equipment you will use

Wooden Spoon

Dutch Oven

Turn heat to high and bring to boil. Reduce heat to low, and partially cover. Cook, stirring every five minutes or so, until lamb is very tender, 45 minutes to an hour.

Ingredients you will need

Lamb

Serve with chopped parsley. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Parsley