Lamb and White Bean Stew with Spinach, Parsley, and Dill Recipe

Name: Lamb and White Bean Stew with Spinach, Parsley, and Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 2/3 cup finely chopped leek, white part only (about 1 medium leek); 1 1/4 cups thinly sliced scallions (about 5 or 6 large scallions); 2 teaspoons finely minced garlic (2 large cloves); 2 pounds fresh crinkly leaf spinach, stems trimmed, or two 10-ounce packages or 1 1/4 pounds frozen spinach; 2 cups coarsely chopped fresh parsley (about 4 ounces); 2 tablespoons coarsely snipped fresh dill; 1 pound lean lamb, cut into 3/4 inch cubes and dried on paper towels; Salt and pepper to taste; 2 tablespoon ground turmeric; 1 1/4 cups chicken broth; 2 tablespoons lemon juice (about 1/2 large lemon); 1 teaspoon finely grated lemon zest; 2 cups cooked white cannellini beans (about 4 ounces dried beans cooked or one 19-ounce can, rinsed and drained)

Servings: persons

2 tablespoons butter
2 tablespoons olive oil
2/3 cup finely chopped leek, white part only (about 1 medium leek)
1 1/4 cups thinly sliced scallions (about 5 or 6 large scallions)
2 teaspoons finely minced garlic (2 large cloves)
2 pounds fresh crinkly leaf spinach, stems trimmed, or two 10-ounce packages or 1 1/4 pounds frozen spinach
2 cups coarsely chopped fresh parsley (about 4 ounces)
2 tablespoons coarsely snipped fresh dill
1 pound lean lamb, cut into 3/4 inch cubes and dried on paper towels
Salt and pepper to taste
2 tablespoon ground turmeric
1 1/4 cups chicken broth
2 tablespoons lemon juice (about 1/2 large lemon)
1 teaspoon finely grated lemon zest
2 cups cooked white cannellini beans (about 4 ounces dried beans cooked or one 19-ounce can, rinsed and drained)

1
In a 5-quart heavy-duty Dutch oven, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium heat.
2
Add the leek, scallions, and garlic, and saute, stirring occasionally, until just tender, about 5 minutes.
3
Add the spinach, parsley, and dill, and stir constantly until the greens are just wilted.
4
Remove the Dutch oven from the heat and set it aside.
5
In a 10-inch skillet over medium-high heat, add the remaining butter and olive oil.
6
When hot, add the lamb, a few pieces at a time, and brown on all sides.
7
Season with salt and pepper, and transfer the lamb to the Dutch oven with the greens.
8
The meat may be seared in 2 batches.
9
Add the turmeric to the same skillet and stir for a few seconds, Add the chicken broth, scraping up any brown bits, and bring to a boil.
10
Pour over the meat and greens mixture.
11
Cover the Dutch oven, bring to a boil over medium heat, then turn the heat to low.
12
Add the lemon juice and zest and simmer for 1 hour.
13
Stir in the cooked beans and continue to simmer 10 to 15 minutes more, until the beans are hot and the meat is tender.
14
Spoon over a bed of orzo or rice if you wish.

851

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 15 ingredients. The key ingredients include: 2 tablespoons butter, 2 tablespoons olive oil, 2/3 cup finely chopped leek, white part only (about 1 medium leek), 1 1/4 cups thinly sliced scallions (about 5 or 6 large scallions), and more.

Yes, Lamb and White Bean Stew with Spinach, Parsley, and Dill 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.

Lamb and White Bean Stew with Spinach, Parsley, and Dill

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