Lamb Stew With Lemon And Thyme Recipe

Name: Lamb Stew With Lemon And Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boneless lamb shoulder, cut into 1 1/2-inch chunks; 2 tablespoons flour; 2 tablespoons vegetable oil; 2 shallots, thinly sliced; 3 leeks, thinly sliced, white and light-green parts only; 1 garlic clove, minced; 1 teaspoon fresh thyme, minced; 1 cup chicken stock; 1 cup dry white wine; 2 teaspoons lemon juice; 2 pieces lemon zest, each 3-inch x 1-inch; salt; ground black pepper; 2 tablespoons parsley, chopped

Servings: persons

1 1/2 lbs boneless lamb shoulder, cut into 1 1/2-inch chunks
2 tablespoons flour
2 tablespoons vegetable oil
2 shallots, thinly sliced
3 leeks, thinly sliced, white and light-green parts only
1 garlic clove, minced
1 teaspoon fresh thyme, minced
1 cup chicken stock
1 cup dry white wine
2 teaspoons lemon juice
2 pieces lemon zest, each 3-inch x 1-inch
salt
ground black pepper
2 tablespoons parsley, chopped

1
Pat lamb dry with paper towels. Toss lamb cubes with flour in medium-sized bowl. Shake off excess flour and set aside on a wire rack.
2
Pour oil into Dutch oven set over medium-high heat. When oil is shimmering, add lamb. Cook lamb until browned on each side, about eight minutes total. Remove lamb to a plate and set aside.
3
Add shallots, leeks, garlic, and thyme to Dutch oven. Cook, stirring often, until leeks are lightly browned, about four minutes.
4
Add stock, white wine, lemon juice, and lemon zest to pot. Scrape up any browned bits from bottom of Dutch oven with wooden spoon. Season with a pinch of salt and pepper, and return lamb to Dutch oven.
5
Turn heat to high and bring to boil. Reduce heat to a simmer, and partially cover. Cook, stirring frequently, until lamb is very tender, 45 minutes to an hour.
6
Season to taste with salt and pepper. Sprinkle with chopped parsley and serve with boiled potatoes.

749

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 14 ingredients. The key ingredients include: 1 1/2 lbs boneless lamb shoulder, cut into 1 1/2-inch chunks, 2 tablespoons flour, 2 tablespoons vegetable oil, 2 shallots, thinly sliced, and more.

Yes, Lamb Stew With Lemon And Thyme 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 Stew With Lemon And Thyme

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