Lamb Stew with Lemon and Thyme Recipe
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Category
Lamb
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Cusine
American
What do you need?
How to make?
Ingredients
1 ½ pounds boneless lamb shoulder, cut into 1 ½-inch chunks
2 tablespoons flour
2 tablespoons vegetable oil
2 shallots, thinly sliced
3 leeks, ends trimmed, green parts discarded, thinly sliced
1 garlic cloves, minced
1 teaspoon thyme, minced
1 cup chicken stock
1 cup dry white wine
2 teaspoons lemon juice
2 strips lemon peel
Salt and pepper
2 tablespoons parsley, chopped
Directions
Dry lamb with paper towels. Toss lamb cubes with flour in medium-sized bowl. Shake off excess flour and set aside on a wire rack. Pour oil into dutch oven set over medium-high heat. When oil is shimmering, add lamb. Cook lamb until browned on each side, about eight minutes total. Remove cubes and set aside. Add shallots, leeks, garlic, and thyme to dutch oven. Cook, stirring often, until leeks are lightly browned, about four minutes. Pour in stock, white wine, lemon juice, and lemon peels. Scrap any browned bits off bottom of Dutch oven with wooden spoon. Season with pinch of salt and pepper, and return lamb to dutch oven. Turn heat to high and bring to boil. Reduce heat to low, and partially cover. Cook, stirring every five minutes or so, until lamb is very tender, 45 minutes to an hour. Serve with chopped parsley. Season to taste with salt and pepper.
