Spring Lamb


User Avatar
Member since 2008
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 lb lamb shoulder, cut into 1 1/2” cubes
2 T. butter
1 large Spanish onion, minced
2 garlic cloves, minced
1 carrot, minced
1 stalk celery, mince
1 T. flour
1 C. dry white wine
1/2 C. water
2 carrots, julienned
1/2 C. sweet peas
Celery leaves, only the light green leaves from the heart of the bunch.


Directions

Bouquet garni; 2 spring fresh rosemary, 3 sprigs fresh oregano, 1 bay leaf bond together with cotton string.


Sear lamb in a heavy bottom stockpot over medium-high heat until well browned on all sides.


Stir in butter, onion, chopped carrot and celery, reduce heat to medium and cook until onion is translucent. Add garlic, sprinkle and stir in flour.


Add liquid and deglaze pan, add bouquet garni, increase heat to high and bring to a boil.


Cover, reduce heat to low and simmer for one hour.


Remove meat to a bowl, strain liquid through a fine sieve. Return liquid and meat to the pot, and allow to simmer.


Steam julienned carrots for 3 minutes.


Parboil peas for 1 minute.


Ladle meat and sauce into bowls, top with carrots and peas, garnish with celery leaves and serve.


Questions, Comments & Reviews



More Great Recipes: Dinner | Lamb/Sheep | Main Dish
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11274 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51081 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls
Mixed Berry Tart
Mixed Berry Tart