Spring Lamb Stew

Name: Spring Lamb Stew
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 1 baguette, sliced; 2 bay leaves; 2 Tbsps canola oil; 12 smalls carrots, washed and thoroughly peeled; 1 Tbsp dark brown sugar; 62 milliliters smooth Dijon mustard; 240 milliliters dry vermouth; 12 cloves garlic, peeled, plus 2 for toasting, divided; 8 servings Kosher salt and freshly ground black pepper; 2 kgs boneless lamb stew meat, cut into 1 to 1 1/2-inch cubes, preferably from the shoulder, plus bones; 2 liters beef or lamb stock; 112 grams curly mustard greens, washed, dried and torn into bite-size pieces, optional; 8 servings Olive oil, for toasting; 12 smalls parsnips, washed and thoroughly peeled; 145 grams shelled peas, optional; 2 mediums yellow onions, peeled, halved and cut into 1/2-inch thick slices

Spring Lamb Stew is It is perfect for Easter. If you have smooth dijon mustard, carrots, canolan oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 25 minutes. If you like this recipe, you might also like recipes such as Lamb and Mushroom Stew, Lamb Tagine Stew, and The Secret to the Best Ever Instant Pot Lamb Stew.

Instructions

Watch how to make this recipe.

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. 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 and transfer it to a medium bowl. Stir in the onions, garlic, and brown sugar. Season with salt and pepper, to taste, and cook for 2 to 3 minutes. Stir in the parsnips and carrots and cook until they become slightly tender, about 5 minutes.

Ingredients you will need

Salt And Pepper

Brown Sugar

Parsnip

Carrot

Garlic

Onion

Meat

Equipment you will use

Bowl

Add the vermouth, bay leaves, mustard, browned meat, lamb bones, and stock. Stir to combine and put the pot in the center of the oven, uncovered. Cook until the meat is tender when pierced with the tip of a knife, about 1 to 1 1/2 hours.

Ingredients you will need

Bay Leaves

Lamb Bones

Vermouth

Mustard

Stock

Meat

Equipment you will use

Knife

Oven

Pot

Just before serving, put a large cast iron pan over medium-high heat and coat it with olive oil. Once heated, add the remaining garlic cloves and the sliced bread and toast on both sides.

Ingredients you will need

Whole Garlic Cloves

Sandwich Bread

Olive Oil

Equipment you will use

Frying Pan

Remove the toast from the pan and set aside.

Ingredients you will need

Sandwich Bread

Equipment you will use

Frying Pan

Remove the stew from the oven and use a large spoon to skim any excess fat or impurities form the surface of the sauce and remove the bones. Taste for seasoning. Stir in the mustard greens and peas, if desired.

Ingredients you will need

Mustard Greens