Spring Lamb Stew

Author: Canadian Living

This spectacular dish combines the rich flavour of lamb stewed in ale with the delectable tastes of spring vegetables. It grabs the palate as well as the eye.

  • Portion size 6 servings

Ingredients

  • 2 1/2 lbs boneless lamb leg
  • 2 1/2 lbs lamb shoulder
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1 bottle (341 ml) ale (or 1-1/2 cups/375 mL lamb or beef stock)
  • 2 cloves garlic minced
  • 1 onion chopped
  • 1 bay leaf
  • 3/4 teaspoons salt
  • 3/4 teaspoons dried thyme
  • 1/2 teaspoon pepper
  • 1 pinch ground cloves
  • 18 new potato (1-1/2 lb/750 g)
  • 12 radish trimmed
  • 12 baby carrot trimmed
  • 1 lb thin asparagus trimmed
  • 5 green onion
  • 2 cups frozen peas thawed

Method

Trim lamb; cut into 1-1/2 inch (4 cm) cubes. Spread flour on plate; dredge lamb in flour, reserving any excess. In shallow Dutch oven, heat oil and butter over medium-high heat; brown lamb, in batches.

Return all lamb to pan along with any excess flour; stir in ale and 1 cup (250 mL) water, stirring and scraping up brown bits from bottom of pan with wooden spoon. Add garlic, onion, bay leaf, salt, thyme, pepper and cloves; bring to boil. Reduce heat to simmer; cover and cook for 1 hour. Discard bay leaf.

Meanwhile, peel potatoes, if desired; add to pan along with radishes and simmer, covered, for 30 minutes.

Cut asparagus and green onions into 1-1/2-inch (4 cm) lengths; add to pan along with peas. Increase heat to medium; cook, covered, for 7 minutes.

Nutritional facts Per serving: about

  • Sodium 11 mg
  • Protein 36 g
  • Calories 397.0
  • Total fat 12 g
  • Cholesterol 109 mg
  • Saturated fat 4 g
  • Total carbohydrate 35 g

%RDI

  • Iron 31.0
  • Fibre 0.0
  • Folate 66.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 37.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spring Lamb Stew