Lamb Stew With Lemon and Thyme
Published January 18, 1992
- Total Time
- 1 to 1½ hours (60 to 90 minutes)
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds boneless lamb shoulder
Flour for dredging
2 tablespoons vegetable oil
2 shallots, sliced
3 leeks, sliced
1 clove garlic, minced
1 teaspoon thyme
1 cup chicken stock (preferably homemade)
1 cup dry white wine
2 teaspoons lemon juice
Coarse salt and freshly ground pepper to taste
Herb bouquet (parsley, thyme and bay leaf tied in cheesecloth)
2 strips lemon peel
Nutritional analysis per serving (4 to 6 servings)
17 grams carbs; 83 milligrams cholesterol; 449 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 11 grams saturated fat; 30 grams fat; 3 grams fiber; 632 milligrams sodium; 22 grams protein; 4 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 the lamb into one-and-a-half-inch cubes and trim off the fat. Pat the cubes dry with paper towels and sprinkle with flour.
- Step 2
Heat the oil in a heavy casserole and brown the lamb cubes on all sides.
- Step 3
Remove and add the shallots, leeks, garlic and thyme. Brown lightly and return the lamb cubes to the casserole.
- Step 4
Add the stock, white wine, lemon juice, salt, pepper, herb bouquet and lemon peel. Scrape up the cooking juices, bring them to a boil and turn the heat down to medium low. Place the cover on the pan slightly askew.
- Step 5
Cook for 45 minutes to an hour, until the lamb is tender. Correct seasoning and serve.
Private Notes
Comments
This stew is delicious, but a little ugly. On the second day I added 1 bunch of red stemmed swiss chard, stems cut into 3/4 inch pieces and the greens chopped small enough to eat with a spoon. Was delicious over smashed baby red potatoes roasted in rendered lamb and duck fat with salt. Also added some white tepary beans under the stew.