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Spring Lamb Stew MICHAEL SYMON

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Spring dinner is served!

ingredients
SPRING LAMB STEW
2 tablespoons olive oil
1/2 cup all-purpose flour
1 and 1/2 pound lamb shoulder (large dice or cubed)
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 tablespoon tomato paste
2 cloves garlic (peeled, minced)
1/2 pound shallots (peeled, quartered)
1 pound baby new potatoes
1/2 pound carrots (peeled, large dice)
2 tablespoons fresh oregano
2 cups red wine
2 cups tomato puree
2 cups low-sodium chicken stock
2 bay leaves
1 cup fresh or frozen peas (if fresh, then sucked)
1 tablespoon red wine vinegar
1/2 bunch fresh dill (finely chopped)
1/2 bunch fresh mint (finely chopped)
whole milk Greek yogurt (to serve)
Kosher salt & freshly ground black pepper (to taste)

directions
In a large Dutch oven over medium heat add olive oil.
In a shallow baking dish, add flour and season with salt and pepper. Season lamb with salt and pepper then dredge lamb in the flour, shaking off any excess flour. Working in 2 batches, add lamb to the Dutch oven and cook until golden brown on all sides, about 10-12 minutes. Remove lamb to a plate and set aside.
Add the allspice and nutmeg and allow to toast in the oil for 30 seconds. Stir in the tomato paste and garlic and cook for 1 minute more. Add the shallots, potatoes and carrots with a pinch of salt and cook stirring occasionally until golden brown and beginning to caramelize, about 3 minutes. Stir in the oregano, red wine, tomatoes, chicken stock, and browned lamb with juices. Bring to boil, then reduce to a simmer. Cook, stirring occasionally, for 1 hour, or until vegetables and lamb are tender. Remove Dutch oven from heat and stir in the peas and red wine vinegar, and adjust seasoning if needed. Discard the bay leaves and stir in dill and mint. Ladle into bowls and serve with a dollop of Greek yogurt.
Tip: Substitute the alcohol with a beef or chicken stock if avoiding booze!

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