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 pounds boneless lamb shoulder; Flour for dredging; 2 tablespoons vegetable oil; 2 shallots, sliced; 3 leeks, sliced; 1 clove garlic, minced; 1 teaspoon thyme; 1 cup chicken stock (preferably homemade); 1 cup dry white wine; 2 teaspoons lemon juice; Coarse salt and freshly ground pepper to taste; Herb bouquet (parsley, thyme and bay leaf tied in cheesecloth); 2 strips lemon peel

Servings: persons

1 1/2 pounds boneless lamb shoulder
Flour for dredging
2 tablespoons vegetable oil
2 shallots, sliced
3 leeks, sliced
1 clove garlic, minced
1 teaspoon thyme
1 cup chicken stock (preferably homemade)
1 cup dry white wine
2 teaspoons lemon juice
Coarse salt and freshly ground pepper to taste
Herb bouquet (parsley, thyme and bay leaf tied in cheesecloth)
2 strips lemon peel

1
Cut the lamb into one-and-a-half-inch cubes and trim off the fat.
2
Pat the cubes dry with paper towels and sprinkle with flour.
3
Heat the oil in a heavy casserole and brown the lamb cubes on all sides.
4
Remove and add the shallots, leeks, garlic and thyme.
5
Brown lightly and return the lamb cubes to the casserole.
6
Add the stock, white wine, lemon juice, salt, pepper, herb bouquet and lemon peel.
7
Scrape up the cooking juices, bring them to a boil and turn the heat down to medium low.
8
Place the cover on the pan slightly askew.
9
Cook for 45 minutes to an hour, until the lamb is tender.
10
Correct seasoning and serve.

673

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 13 ingredients. The key ingredients include: 1 1/2 pounds boneless lamb shoulder, Flour for dredging, 2 tablespoons vegetable oil, 2 shallots, 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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