When we were Seattle, we were jet lagged most of the days. It was only after 4 days that I began to feel human and stay awake during normal day time. On Monday, when everyone went to work, Varun and I played, watched TV , went for a walk and generally had fun. And along side we made some lamb stew.
Now, I don’t normally make a lamb stew on a whim. But my friend’s house is so well stocked and it has an island with a Viking cooking range, that I wanted to cook something nice. Plus, I haven’t cooked with lamb, baby carrots and baby potatoes in a while. So, while Varun and I enjoyed together the lamb thawed. And it was cooked to a slow perfection with spring vegetables while he slept. The stew bubbled merrily as I enjoyed the afternoon catching up on the world of Barefoot Contessa, Rachel Ray and Giada! Not to mention the stacks of Better Home and Garden and Veranda magazines! What a blissful way to spend an afternoon!!
This truly is an entrée to surprise and impress. It takes minimal effort and with simple ingredients on hand can be made while doing something else – watching a movie, playing poker or simply catching up with friends. The vegetables make the stew colorful and refreshing. And not to mention hearty. And when you enter the home after cooking this stew, the aromas draw you in. You will want to sample this from the pot.
We ate it with crusty bread to mop up all the gravy but it should go well with some rice pilaf as well. The original recipe is from Whole Foods that my friend had cut out and stuck on her fridge. I made a few tweaks to bring out the flavors. Hope you enjoy it as much as well all did. Pairs perfectly with friends, white wine and cheesecake. Now all you need a spring weekend to enjoy this!
Spring Lamb Stew Recipe
- 1/4 – 1/2 cup flour
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 1/2 teaspoon salt
- 2 lbs – Lamb Stew meat cut into small chunks
- 3 tablespoon Extra Virgin Olive Oil
- 1 cup White Wine
- 1 1/2 teaspoon rosemary
- 1 1/2 teaspoon oregano
- 2 cups baby potatoes halved ( mix of white, red and purple)
- 2 cups baby carrots halved
- 1 cup fresh or frozen green peas
- 1 teaspoon lemon juice
- Salt to taste
- 1/4 cup spring onion diced for garnish
1. Mix the flour, pepper, paprika and salt and dredge the lamb in the mix.
2. Heat oil in a thick bottom flat pan and working in batches, brown the lamb on all sides.
3. Once all the lamb is browned, in the same pan, add the lamb, white wine and the spices ( rosemary and oregano). Mix well. Lower the heat to a slow simmer and cook for an hour.
4. Add the potatoes and carrots. Mix and cook on low heat for another hour.
5. Add lemon juice and peas. Adjust seasonings as necessary. Cook on simmer for another 15 – 20 mins till peas are tender.
Ladle in bowls. Garnish with spring onions and serve warm immediately.