Lucky for me, I didn't grow up in a barnyard, and therefore I have no special attachment to those dear, precious, lambies. Sure, they're adorable, but they're also delicious.
When my dear old Dad was still among us, it was well known that one dared not eat lamb in his presence. Legend has it that as a boy, his little pet lamb was tragically taken from him, and the next day the whole family was enjoying lamb tacos for dinner. Never did it pass his lips again.
Lucky for me, I didn’t grow up in a barnyard, and therefore I have no special attachment to those dear, precious, lambies. Sure, they’re adorable, but they’re also delicious.
Here, chunks of lamb are simmered with aromatic leeks and other spring vegetables in a flavorful tomato and wine broth. The resulting meat is buttery tender, and a bit of lemon juice and fresh dill lend a bright finish to the rich sauce. Serve with couscous or cauliflower rice, and a glass or two of white wine. Baa, baa, yummy sheep.
Lamb Stew with Spring Vegetables
2 pounds boneless leg of lamb
1/2 cup all-purpose flour
salt & pepper
2 tablespoons vegetable oil
2 cups rinsed and sliced leeks
1 tablespoon finely chopped garlic
1 1/2 tablespoons tomato paste
1/2 cup white wine
2 cups chicken broth, plus water as needed
12 baby carrots
1 cup frozen peas, defrosted
2 cups frozen haricots vert, or green beans, defrosted
2 tablespoons finely chopped fresh dill
1 lemon, juiced
Use a very sharp knife to butcher the lamb. Cut the lamb into two-inch pieces.
Place the flour in a shallow bowl and season it aggressively with salt and pepper.
Heat a large, heavy-bottomed pot or dutch oven over medium heat. Add the vegetable oil to the pot.
Dredge each piece of lamb in flour, and shake off any excess. Add it to the pot. Brown the lamb on all sides in batches, taking care not to crowd the pan. Remove to a plate.
Add the leeks to the pan. Sprinkle some salt over the top of the leeks. Cook until they are wilted and translucent.
Add the chopped garlic to the pan. Cook until fragrant, and then add the tomato paste.
Add the white wine to the pot. Use a wooden spoon or spatula to release any brown bits from the bottom of the pan. Stir well to break up the tomato paste.
Add the chicken broth to the pan. Return the lamb to the pot, along with any accumulated juices. Bring to a low simmer. Cover and cook for one hour, stirring occasionally.
After an hour, check the meat. If it is tender, add the carrots. If not, give the meat an additional twenty minutes and try again.
Cook the carrots for twenty minutes, or until just tender. Stir in the peas and green beans. Continue to cook until the stew is hot and all vegetables are tender.
Turn off the heat, and stir in the fresh chopped dill and lemon juice.
This recipe will yield four to six servings.
