Spring Lamb Stew Recipe

Name: Spring Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 tablespoon grapeseed oil; 1 pound lamb shoulder, trimmed and cut into 1-inch cubes; Kosher salt; Freshly ground pepper; 3/4 cup chopped onion; 1 leek, white and light green parts only, halved and thinly sliced; 2 cups chicken stock or low-sodium broth; 1/2 cup dried small white beans, soaked overnight and drained; One 10-ounce package frozen artichoke hearts, defrosted; 1 1/2 teaspoons lemon zest; 1/4 cup finely chopped fresh parsley; 1 tablespoon minced mint leaves; 3 garlic cloves, finely chopped

Servings: persons

1 tablespoon grapeseed oil
1 pound lamb shoulder, trimmed and cut into 1-inch cubes
Kosher salt
Freshly ground pepper
3/4 cup chopped onion
1 leek, white and light green parts only, halved and thinly sliced
2 cups chicken stock or low-sodium broth
1/2 cup dried small white beans, soaked overnight and drained
One 10-ounce package frozen artichoke hearts, defrosted
1 1/2 teaspoons lemon zest
1/4 cup finely chopped fresh parsley
1 tablespoon minced mint leaves
3 garlic cloves, finely chopped

1
In a large enameled cast-iron casserole, heat the grapeseed oil until almost smoking.
2
Generously season the lamb with salt and pepper and add the cubes to the hot oil.
3
Cook the lamb over moderately high heat, turning occasionally, until the cubes are browned on all sides, about 8 minutes.
4
Transfer the lamb to a plate.
5
Add the onion and leek to the casserole, season with salt and cook, stirring frequently, until the vegetables have softened, 8 to 10 minutes.
6
Increase the heat to high and add the stock, soaked white beans, browned lamb and any accumulated lamb juices and bring to a simmer, scraping up any browned bits from the bottom of the casserole.
7
Reduce the heat to moderately low, cover and simmer gently until the beans and lamb are very tender, about 1 1/2 hours.
8
Add the artichoke hearts and cook until they are tender, about 15 minutes longer.
9
Season the stew with salt and pepper.
10
Meanwhile, in a small bowl, combine the lemon zest, parsley, mint and garlic and mix well with a pinch of salt.
11
Transfer the lamb stew to bowls, garnish with the lemon gremolata and serve.

No nutrition data on file — estimate from the ingredient list.

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 tablespoon grapeseed oil, 1 pound lamb shoulder, trimmed and cut into 1-inch cubes, Kosher salt, Freshly ground pepper, and more.

Yes, Spring 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.

Spring Lamb Stew

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