Recipes Nugget Markets Signature Recipes
Spring Lamb Stew
- Prep time
- 20–30 minutes PT30M
- Cook time
- 1½ hours PT1½H
- Yield
- 6–8 servings
- Difficulty
Serve this classic spring stew with rustic artisan bread so you can soak up every last drop of savory goodness.
Ingredients
- 5 tablespoons extra virgin olive oil
- 3 pounds boneless leg of lamb, cubed
- 2 tablespoons garlic paste
- 2 medium leeks, whites only, julienned to 1-inch long
- 1 quart beef stock
- 1 pound new potatoes, halved
- ½ pound young carrots, cut into 1-inch chunks
- 1 cup snap peas, halved
- ¼ cup minced fresh basil
- 2 tablespoons minced fresh rosemary
- Kosher or sea salt, to taste
- Cracked black pepper, to taste
Preparation
Heat olive oil in a stock pot over medium-high heat. Carefully add cubed lamb to hot oil and cook for 5–6 minutes, stirring occasionally to brown meat evenly. After meat has browned, add garlic paste and leeks and cook 2–3 minutes. Pour in beef stock, reduce heat to simmer, cover, and cook for 1 hour.
After the stew has simmered, add potatoes and carrots. Cover with lid and cook 30 minutes, or until potatoes are tender. Just prior to serving, stir in snap peas, basil, and rosemary and season to taste with salt and pepper.
