Spring Lamb Stew

Name: Spring Lamb Stew
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 2 Tbsps canola oil; 12 smalls carrots, washed and thoroughly peeled; 1 Tbsp dark brown sugar; 59 milliliters smooth Dijon mustard; 237 milliliters dry vermouth; 12 cloves garlic, peeled; 6 servings Kosher salt and freshly ground black pepper; 1 kgs boneless lamb stew meat, cut into 1 to 1 1/2-inch cubes, preferably from the shoulder; 946 milliliters beef or lamb stock; 473 milliliters curly mustard greens, washed, dried and torn into bite-size pieces; 12 smalls parsnip, washed and thoroughly peeled; 237 milliliters shelled peas; 2 mediums yellow onions, peeled, halved and cut into thin slices

Spring Lamb Stew

Spring Lamb Stew might be just the main course you are searching for. One serving contains 739 calories, 56g of protein, and 19g of fat. This gluten free and dairy free recipe serves 6. Head to the store and pick up peas, canolan oil, parsnip, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

For me, small carrots and parsnips symbolize the beginning of the spring season. This stew recipe celebrates that for me.

Ingredients you will need

Parsnip

Carrot

Stew

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Heat a Dutch oven over high heat and add the oil. Season the pieces of lamb on all sides with salt and pepper, to taste. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the lamb, in a single layer, in the hot oil. Brown the meat on all sides.

Ingredients you will need

Salt And Pepper

Lamb

Meat

Cooking Oil

Equipment you will use

Dutch Oven

Tongs

Remove the meat to a medium bowl. Stir in the onions and season them lightly with salt. Cook until tender, 2 to 3 minutes. Stir in the garlic, parsnips and carrots. Season with salt, to taste, and add the brown sugar. Cook until the vegetables become slightly tender, 8 to 10 minutes.

Ingredients you will need

Brown Sugar

Vegetable

Parsnip

Carrot

Garlic

Onion

Meat

Salt

Equipment you will use

Bowl

Add the vermouth and cook until all of the liquid cooks out, an additional 5 to 8 minutes. Stir in the mustard, beef stock and add the bay leaves.

Ingredients you will need

Bay Leaves

Beef Stock

Vermouth

Mustard

Add the lamb back into the pot, then cover and put it in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 1 to 1 1/2 hours.

Ingredients you will need

Lamb

Meat

Equipment you will use

Knife

Oven

Pot

Remove the stew from the oven and use a large spoon to skim any excess fat or impurities form the surface of the sauce. Taste for seasoning and remove the bay leaves. Stir in the peas. Allow it to "rest" for 15 minutes before serving. Stir in the mustard greens and transfer to a serving bowl.

Ingredients you will need

Mustard Greens