Lamb and White Bean Stew with Spinach, Parsley, and

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions