Spring Lamb Stew With Mashed Potatoes

Name: Spring Lamb Stew With Mashed Potatoes
Prep time: 3 h 49 min
Cook time: 3 h 49 min
Total time: 3 h 49 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams asparagus, ends trimmed, stalks cut into 3-inch pieces and blanched for 1 minute; 2 bay leaves; 454 grams carrots, peeled and cut into 1-inch rounds; 177 milliliters roughly chopped French chestnuts; 355 milliliters chicken stock; 79 milliliters all-purpose flour; 355 milliliters peas (fresh or frozen); 4 garlic cloves, peeled; 473 milliliters half-and-half; 2 kilograms leg of lamb, cut into 2-inch cubes; 2 Tbs olive oil; 355 milliliters Pinot Grigio or other dry white wine; 1 bunch radishes, trimmed; 2 kilograms russet potatoes, peeled and quartered; 6 servings Salt and freshly ground pepper, to taste; 227 grams shallots, peeled; 3 fresh thyme sprigs; 4 Tbs (1/2 stick) unsalted butter

Spring Lamb Stew With Mashed Potatoes might be a good recipe to expand your main course recipe box. One serving contains 897 calories, 50g of protein, and 31g of fat. This recipe serves 6. From preparation to the plate, this recipe takes roughly 3 hours and 49 minutes. A mixture of half-and-half, peas, radishes, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the chestnuts you could follow this main course with the Dark Chocolate-Caramel Cake with Gold-Dusted Chestnuts as a dessert. It can be enjoyed any time, but it is especially good for Thanksgiving.