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RECIPES:
MAIN
DISHES- VEAL AND LAMB:
Spring Lamb Stew
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Spring
Lamb Stew |
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Add crusty bread
and a lightly dressed green salad to complete this
meal...
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24
oz |
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lean
boneless leg of lamb, cut into ½" pieces |
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4
Tbs |
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flour |
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4
Tbs |
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vegetable oil |
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4
large |
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garlic cloves, chopped |
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2
tsp |
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dried thyme |
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24
oz |
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boiling potatoes, peeled and cut into 1"
pieces |
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12
oz |
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peeled baby carrots |
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2
cups |
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canned beef broth |
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2
cups |
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frozen green peas, thawed |
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1 |
Place lamb
in a large bowl. Season with salt and pepper;
add flour and toss well. (you can also do this
in a large plastic ziploc) |
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2 |
Heat oil in
heavy large saucepan over high heat. Add lamb;
cook until brown, stirring frequently, about 5
minutes. Reduce heat to medium-low. Add garlic
and thyme and cook 30 seconds. Add potatoes,
carrots and broth. Bring stew just to simmer.
Cover and cook until lamb and vegetables are
just tender, about 20 minutes. |
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3 |
Add peas to
stew and simmer uncovered just until heated
through. Season with salt and pepper. |
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Servings: 4 |
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Recipe Source |
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Bon Appetit, May 1993 |
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