Citrus-Scented Lamb Stew Recipe

Name: Citrus-Scented Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1 1/4 pounds lean boneless lamb shoulder, cut into 1-inch pieces; Kosher salt and freshly ground pepper; 3 medium carrots, thinly sliced; 1 medium onion, finely chopped; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; One 3-inch strip of lemon zest; One 3-inch strip of orange zest; One 28-ounce can diced Italian tomatoes, drained; 3/4 cup chicken stock; 1 package (10 ounces) frozen baby peas (2 cups)

Servings: persons

4 tablespoons unsalted butter
1 1/4 pounds lean boneless lamb shoulder, cut into 1-inch pieces
Kosher salt and freshly ground pepper
3 medium carrots, thinly sliced
1 medium onion, finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
One 3-inch strip of lemon zest
One 3-inch strip of orange zest
One 28-ounce can diced Italian tomatoes, drained
3/4 cup chicken stock
1 package (10 ounces) frozen baby peas (2 cups)

1
Melt the butter in a medium enameled cast-iron casserole.
2
Season the lamb with salt and pepper.
3
Add the meat to the casserole and cook over moderately high heat until browned all over, about 10 minutes.
4
Using a slotted spoon, transfer the meat to a large plate.
5
Add the carrots and onion to the casserole and cook over moderate heat until just softened, about 10 minutes.
6
Return the meat to the casserole.
7
Add the cinnamon, allspice, lemon and orange zests and a generous pinch of pepper and cook, stirring, until fragrant.
8
Add the tomatoes and stock and bring the stew to a boil.
9
Partially cover the stew and cook over moderate heat until the meat is just tender, 40 minutes.
10
Stir in the peas and cook uncovered until the meat is very tender and the sauce thickens slightly, about 10 minutes longer.
11
Discard the lemon and orange zests and serve.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1 1/4 pounds lean boneless lamb shoulder, cut into 1-inch pieces, Kosher salt and freshly ground pepper, 3 medium carrots, thinly sliced, and more.

Yes, Citrus-Scented Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Citrus-Scented Lamb Stew

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