Spring Lamb Stew: Foodie Friday

Spring Lamb Stew

This is the first recipe I am cooking from Dorie Greenspan’s: Around My French Table. I felt the need to adapt the ingredient list to fit more with my commitment to live and eat greener, part of doing this is to eat less meat.

I have proposed using meat more as a condiment than as a centerpiece for meals.

You really don’t need much meat in a stew to flavor it, so I decided to reduce the 3 pounds of lamb that is called for in the original recipe down to 1 pound while at the same time doubling the vegetables (a Volumetric's technique).

As I started to cook the stew I felt the need to use flavor heightening techniques which have served me well in the past for making stews. I ended up rewriting the whole recipe. So the following is my take on Dorie’s fabulous Springtime lamb stew.

One note on lamb. If you never cooked with it. I hadn’t. The myths about it are not true. It is not gamey. The flavor and texture are as if you combine beef and chicken. A lighter less dense version of beef. Very tasty and my children loved it.

Spring Lamb Stew

by Diane Balch

Based on: Navarin Printanier by Dorie Greenspan

Prep: 1 hour serves: 4-6

Ingredients:

4 tablespoons of extra-virgin olive oil

1 pound boneless lamb shoulder, fat removed and cut into small chunks.

3 tablespoons of flour (can use gluten-free)

1/2 cup dry red wine

3 tablespoons of tomato paste

1 32 oz container of beef broth

3 garlic cloves, minced.

1/2 of fresh parsley leaves chopped.

1 tbsp of dried Thyme

1 bay leaf

2 tablespoons of butter

1 large onion chopped

6 carrots chopped

3 turnips or parsnips chopped

4 large red potatoes or any other type peeled and chopped.

1 cup of frozen peas

Directions:

1) Preheat oven to 400 degrees.

2) In a medium to large size Dutch oven heat 2 tbsp oil on medium high heat.

3) Put about 1 tablespoon of the flour in a flat dish.

4) Salt and pepper the beef cubes then cover all sides with flour and put them in the Dutch oven to brown. Brown all sides about 4 minutes on each side. Put browned meat aside in a bowl.

5) Pour 1/2 cup of the wine into the Dutch oven and turn the heat up to high. Using a spatula scrape the meat scraps on the bottom of the pan and turn off the heat when the wine begins to thicken. Pour this over the lamb cubes. The browned bits at the bottom of a pan are called “Fond.” The wine is used to “deGlaze” the pan, which basically means to remove the Fond so you can use this very flavorful stuff to make a sauce.

6) Return the Dutch oven to the stove and add 2 tbsp of oil heat on medium high.

7) Add the remaining flour. Move it around in the Dutch Oven with a spatula until it begins to brown.

8) Add tomato paste and incorporate it into the flour.

9) Add 1/4 red wine and scrape and incorporate this with the flour tomato paste mixture.

10) Turn the heat up to high and add the beef broth and the garlic, parsley, thyme and bay leaf. When this is blended and the broth is boiling add the lamb.

11) Reduce the heat to a simmer and cover the pot. Leave it to cook for 45 minutes. Stir occasionally.

12) While the lamb is simmering put a large sauce pot on the stove and melt 2 tbsp of butter on medium high heat.

13) As you chop the vegetables put them into the pot and salt them. Start with the onions. Pour sugar over the onions. Let the onions wilt and slightly brown before you add the rest of the vegetables in this order: carrots, parsnips, and finish with the potatoes. Cook until all vegetables start to brown about 10 minutes.

14) Once the lamb has simmered for 45 minutes add the sautéed vegetables to the Dutch oven. Mix the ingredients. Make sure you scrape the bottom of the pan.

15) Cover the Dutch oven and bake the stew between 30 and 40 minutes or until the lamb is fork tender.

16) When you remove the Dutch oven from the stove mix the frozen peas into the stew. Let them sit for at least 3 minutes before serving the stew.

A side of rustic bread or rolls with butter goes nicely with this dish, along with a large glass of red wine.

Hosted by

Home Maid Simple

and

Simple Living With Diane Balch

Spotlight Recipes from Last Week's Party:

For Starters:

From Life is Sweet : Brie Cheese and Cherry Jam Pastry Puffs

I always have leftover puffed pastry. This is a great use for it. This recipe is so versatile you can use whatever cheese, jam, and nuts you have on hand.

First Course:

From Fox in the Kitchen: Thai Red Curry Carrot Soup

I love carrot soup but I have always found the recipes to be very complicated. This one is not, it is filled with flavor from red curry paste and coconut milk. The swirl of sour cream makes for a beautiful presentation and added flavor.

Let's skip to Dessert:

From Miz Helen's Country Cottage: Aunt Bluette's Spicy Peach Shortcake

Nothing says Springtime and warm weather is here than peaches! I love that this shortcake was inspired by a character in novel... I wish I could have summited a recipe in school instead of a term paper. Miz Helen has put a twist on a classic recipe by adding some spice... definitely a satisfy dessert.

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lamb, spring vegetables, lamb stew, French home cooking, Dorie Greenspan, Around my French Table

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