Spring Lamb Stew
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 397 |
| pro | 36 g |
| total fat | 12 g |
| sat. fat | 4 g |
| carb | 35 g |
| fibre | 5 g |
| chol | 109 mg |
| sodium | 11 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 31 |
| vit A | 8 |
| vit C | 37 |
| folate | 66 |
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.
Ingredients
- 2-1/2 lb boneless lamb leg or lamb shoulder
- 1/4 cup all-purpose flour
- 2 tbsp vegetable oil
- 1 tbsp 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 tsp salt
- 3/4 tsp dried thyme
- 1/2 tsp pepper
- 1 pinch ground cloves
- 18 small new potatoes, (1-1/2 lb/750 g)
- 12 small radishes or baby carrots, trimmed
- 1 lb thin asparagus, trimmed
- 5 green onions
- 2 cups frozen peas, thawed
Preparation
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.
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.
Source : Canadian Living Magazine: April 2002
- Keywords : Main Course; Stew; Slow-Cook/Crockpot; Lamb; Potatoes; Asparagus; Spring;
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