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Lamb Stew with Spring Vegetables

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Lamb Stew with Spring Vegetables

Lamb Stew with Spring Vegetables

Lamb Stew with Spring Vegetables might be just the main course you are searching for. One portion of this dish contains about 35g of protein, 19g of fat, and a total of 438 calories. This recipe serves 6. This recipe covers 33% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 45 minutes. A mixture of thyme sprigs, baby zucchini, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

1
Preheat oven to 325°F.
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OvenOven
2
Wrap herb sprigs, bay leaves, and peppercorns in a square of cheesecloth and tie into a bundle to make a bouquet garni.
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Bouquet GarniBouquet Garni
PeppercornsPeppercorns
Bay LeavesBay Leaves
WrapWrap
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CheeseclothCheesecloth
3
Pat lamb dry, then cut into 1 1/2-inch pieces and season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
LambLamb
4
Heat 2 tablespoons oil in a 6- to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, turning occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
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LambLamb
Cooking OilCooking Oil
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Slotted SpoonSlotted Spoon
BowlBowl
PotPot
5
Add remaining tablespoon oil to pot and sauté chopped onion and garlic over moderately high heat, stirring, until onion is golden, about 6 minutes.
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GarlicGarlic
OnionOnion
Cooking OilCooking Oil
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PotPot
6
Add wine and stock and deglaze pot by boiling, scraping up brown bits, 1 minute. Return lamb to pot along with any juices that have accumulated in bowl and add bouquet garni.
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Bouquet GarniBouquet Garni
StockStock
LambLamb
WineWine
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BowlBowl
PotPot
7
Braise lamb, covered, in middle of oven until tender, about 1 1/2 hours. Stir in salt and pepper.
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Salt And PepperSalt And Pepper
LambLamb
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OvenOven
8
While lamb is braising, cook pearl onions in a 5- to 6-quart pot of boiling salted water until tender, about 10 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking (reserve cooking water).
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Pearl OnionPearl Onion
WaterWater
LambLamb
IceIce
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Slotted SpoonSlotted Spoon
BowlBowl
PotPot
9
Remove onions and peel.
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OnionOnion
10
Boil turnips, carrots, zucchini, and sugar snaps separately in reserved cooking water until just tender, about 5 minutes for turnips, 4 to 6 minutes for carrots, 2 minutes for zucchini, and 1 1/2 minutes for sugar snaps.
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ZucchiniZucchini
CarrotCarrot
TurnipTurnip
SugarSugar
WaterWater
11
Transfer vegetables as cooked with a slotted spoon to ice water and, when all are cooked, drain vegetables in a colander.
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VegetableVegetable
WaterWater
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Slotted SpoonSlotted Spoon
ColanderColander
12
Make a beurre manié by stirring together butter and flour in a small bowl to form a paste. Bring lamb stew to a simmer on stovetop and whisk in enough beurre manié, bit by bit, to thicken to desired consistency, then simmer about 2 minutes.
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ButterButter
All Purpose FlourAll Purpose Flour
LambLamb
StewStew
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StoveStove
WhiskWhisk
BowlBowl
13
Add vegetables and simmer, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper.
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Salt And PepperSalt And Pepper
VegetableVegetable
1
· Lamb can be braised 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before adding beurre manié and vegetables. · Vegetables can be cooked 1 day ahead and chilled, wrapped in paper towels in a sealed plastic bag.
Ingredients you will need
VegetableVegetable
LambLamb
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Paper TowelsPaper Towels
Ziploc BagsZiploc Bags
DifficultyExpert
Ready In45 m.
Servings6
Health Score34
Dish TypesLunchMain CourseMain DishDinner
OccasionsSpringFallWinterEaster
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