Lamb Stew With Leeks And Potatoes
Published February 26, 1994
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds lamb shoulder, bones and fat removed, meat cut into 1 ½-inch cubes
Coarse salt and freshly ground pepper to taste
2 tablespoons peanut or vegetable oil
4 leeks, chopped
2 cloves garlic, chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 tablespoon flour
2 cups dry white wine
2 cups lamb or chicken stock
8 boiling potatoes, peeled
8 tablespoons chopped parsley
Nutritional analysis per serving (4 to 6 servings)
66 grams carbs; 111 milligrams cholesterol; 802 calories; 17 grams monosaturated fat; 4 grams polyunsaturated fat; 15 grams saturated fat; 39 grams fat; 8 grams fiber; 1552 milligrams sodium; 34 grams protein; 7 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
Pat the lamb pieces dry with paper towels and season to taste with salt and pepper. Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides. Remove to a bowl with a slotted spoon. Pour off the fat.
- Step 2
Add the remaining tablespoon of oil and saute the leeks, garlic and thyme until the leaves are soft.
- Step 3
Return the lamb to the casserole and sprinkle on the flour, stirring vigorously to coat all the pieces of meat. Add wine and bring it to boil, stirring well and scraping off any pieces that have stuck to the bottom of the pan. Add chicken stock, cover and simmer gently, stirring occasionally for about an hour.
- Step 4
Add potatoes and cook until they are tender. If more liquid is needed, add hot chicken stock or water. Correct seasoning, add parsley and serve.
Private Notes
Comments
I had quite a bit of rare leftover leg of lamb from Easter. I modified to just lightly brown the meat. I put the potatoes in (small yukon with skin on cut in half) when I put the meat back in per recipe. I cooked about an hour and it was delicious. I brightened up at the end with a little lemon juice. Thank you for the inspiration and a great way to use the leftover lamb.
I had quite a bit of rare leftover leg of lamb from Easter. I modified to just lightly brown the meat. I put the potatoes in (small yukon with skin on cut in half) when I put the meat back in per recipe. I cooked about an hour and it was delicious. I brightened up at the end with a little lemon juice. Thank you for the inspiration and a great way to use the leftover lamb.