Spring Lamb Stew Recipe

Name: Spring Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

711

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 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.

That's it — enjoy your meal!

Spring Lamb Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions