Garden Spring Lamb
Updated October 10, 2023
- Total Time
- 2 hours 40 minutes
- Prep Time
- 40 minutes
- Cook Time
- 2 hours
- Rating
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Ingredients
2 pounds boned shoulder of lamb
Salt and freshly ground black pepper to taste
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons flour
4 cups light beef stock, preferably homemade
2 cloves garlic, peeled and left whole
4 parsley sprigs
4 chervil sprigs
2 small bay leaves
16 very small new potatoes
16 small (2-inch-long) new carrots
16 small onions, or 8 new shallots, or 16 scallions
12 small new white turnips
2 cups shelled tender young peas
Nutritional analysis per serving (4 to 6 servings)
67 grams carbs; 119 milligrams cholesterol; 768 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 17 grams saturated fat; 40 grams fat; 16 grams fiber; 2156 milligrams sodium; 38 grams protein; 22 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut lamb into small, half-inch cubes. Toss with salt and pepper to taste and set aside for an hour or so.
- Step 2
In a heavy casserole, melt butter then add oil. Brown the lamb, a few pieces at a time, removing to a platter as they are done.
- Step 3
When lamb is done, remove casserole from heat and stir in flour to make a thick paste. Return to heat and gradually add half the stock, stirring continuously. When sauce is smooth, add garlic.
- Step 4
Place parsley and chervil between bay leaves and tie the packet with a thread. Return lamb to pot with herb packet and any juices that have collected. Cover and simmer gently 1 hour.
- Step 5
Meanwhile, scrub vegetables, peeling turnips, onions and carrots, if desired. (If using scallions, trim roots and cut off tops, leaving an inch or so of green.) Add vegetables to lamb after first hour of cooking. Add remaining stock, cover and cook 45 minutes more. Add peas and cook another 5 minutes, or until peas are tender. Turn into a hot serving dish and serve immediately.
Many other vegetables are suitable. Yellow beets, parsnips or small sugar-snap peas, pods and all, can be substituted. Preparation of the vegetables can be done in advance.
Private Notes