Virginia Willis Blog

Spring Fever: Lamb Stew with Spring Vegetables

 

Spring Flowers

It’s raining today, not real rain – just the drizzle that makes the sofa look so very inviting. And, it’s just cool enough that a stew is the perfect Sunday supper.

Here’s a wonderful recipe for Lamb Stew with Spring Vegetables. I like to use the shoulder because the meat is flavorful with just enough fat so that the meat stays moist. As tempting as it may be, don’t purchase the lamb that is already cubed. It’s usually the leftover bits and pieces, often from different areas of the animal.

I absolutely adore turnips. Some of the farmers in my area are growing hakurei turnips. They are delicious raw. They are tender, very crisp and fresh, not bitter at all, almost sweet. Frankly, I have to buy 2 bunches because I always eat one on the way home! Nope, don’t even wash them! Just rub the dirt off on my shorts! Regular turnips will do, of course. And, as a matter of interest, do recommend washing them!

Bon Appétit Y’all!
VA

PS – I also send out a newsletter including a recipe every 4 weeks or so. I don’t do anything rude like sell or rent your name, and I don’t bug your with gobs of emails, so please sign up today!

www.virginiawillis.com

LAMB STEW WITH SPRING VEGETABLES

Yield: serves 4

NAVARIN D’AGNEAU PRINTANIER

Ingredients

2 pounds lamb shoulder
2 tablespoons unsalted butter
1 tablespoon canola oil
1 large onion, chopped
3 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1 cup dry white wine
4 tomatoes, chopped
2 tablespoons tomato paste
2 cups homemade chicken stock or low sodium chicken broth
Bouquet garni wrapped in cheesecloth of 2 sprigs thyme, 3 sprigs parsley, and 1 bay leaf
8 small new potatoes
8 baby carrots, peeled
8 small turnips, peeled and halved
8 shallots, peeled
2 cups freshly shelled English peas
Coarse salt and freshly ground black pepper

Instructions

  1. Heat the oven to 350°. Season the lamb with salt and pepper. Heat the butter and oil in a large oven proof Dutch oven over medium-high heat and brown the lamb on all sides. Remove to a plate.
  2. Reduce the heat to low and add the chopped onion and cook gently until golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and cook until light blonde in color. Add the wine and stir to loosen the brown bits and from the bottom of the pan. Add the tomatoes, chicken stock, and tomato purée. Return the lamb to the Dutch oven and add the bouquet garni; Season with salt and pepper.
  3. Bring to a boil and cover with a tight-fitting lid. Transfer to the heated oven and cook until the lamb is just beginning to become tender, about 45 minutes. Remove from the oven and add the potatoes, carrots, turnips, and onions. Cover and return to oven and bake and 30 minutes. Add the peas and cover and return to oven and cook for an additional 15 minutes. Remove and discard the bouquet garni. Taste and adjust for seasoning with salt and pepper. Serve straight from the casserole with a loaf of crusty French bread.
http://blog.virginiawillis.com/2009/04/lamb-stew-with-spring-vegetables/

 

LAMB STEW WITH SPRING VEGETABLES

NAVARIN D’AGNEAU PRINTANIER

Serves 4
2 pounds lamb shoulder
2 tablespoons unsalted butter
1 tablespoon canola oil
1 large onion, chopped
3 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1 cup dry white wine
4 tomatoes, chopped
2 tablespoons tomato paste
2 cups homemade chicken stock or low sodium chicken broth
Bouquet garni wrapped in cheesecloth of 2 sprigs thyme, 3 sprigs parsley, and 1 bay leaf)
8 small new potatoes
8 baby carrots, peeled
8 small turnips, peeled and halved
8 shallots, peeled
2 cups freshly shelled English peas
Coarse salt and freshly ground black pepper

Heat the oven to 350°. Season the lamb with salt and pepper. Heat the butter and oil in a large oven proof Dutch oven over medium-high heat and brown the lamb on all sides. Remove to a plate.

Reduce the heat to low and add the chopped onion and cook gently until golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and cook until light blonde in color. Add the wine and stir to loosen the brown bits and from the bottom of the pan. Add the tomatoes, chicken stock, and tomato purée. Return the lamb to the Dutch oven and add the bouquet garni; Season with salt and pepper.

Bring to a boil and cover with a tight-fitting lid. Transfer to the heated oven and cook until the lamb is just beginning to become tender, about 45 minutes. Remove from the oven and add the potatoes, carrots, turnips, and onions. Cover and return to oven and bake and 30 minutes. Add the peas and cover and return to oven and cook for an additional 15 minutes. Remove and discard the bouquet garni. Taste and adjust for seasoning with salt and pepper. Serve straight from the casserole with a loaf of crusty French bread.

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3 Responses to “Spring Fever: Lamb Stew with Spring Vegetables”

  1. This looks like the just the right dish at the right time. Never thought about the cubed meat vs. cutting it up yourself to get what you think you’re getting.

    Reply
  2. I met you at the IACP conference, but perhaps you will not remember me.Would like to sign up for your news letter.I am the author of two award winning books Fruitastic and Vegemania, please have a look at my website and let me know what you think.Also am trying to get my books into the US.Any ideas, suggestions or advice will be greatly appreciated. Would like to keep in touch.Regards Mohana

    Reply

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