- Prep time:
- 20–30 minutes
- Cook time:
- 1½ hours
- 6–8 servings
2 out of 5
- Share this recipe:
Serve this classic spring stew with rustic artisan bread so you can soak up every last drop of savory goodness.
- 5 tablespoons extra virgin olive oil
- 3 pounds boneless leg of lamb, cubed
- 2 tablespoons garlic paste
- 2 medium leeks, whites only, julienned to 1-inch long
- 1 quart beef stock
- 1 pound new potatoes, halved
- ½ pound young carrots, cut to 1-inch chunks
- 1 cup snap peas, halved
- ¼ cup fresh basil, minced
- 2 tablespoons fresh rosemary, minced
- Kosher or sea salt to taste
- Cracked black pepper to taste
Heat olive oil in a stockpot over medium-high heat. Carefully add cubed lamb to hot oil and cook for 5-6 minutes, stirring occasionally to brown meat evenly.
After meat has browned, add garlic paste and leeks and cook an additional 2-3 minutes. Pour in beef stock, reduce heat to simmer, cover and cook for 1 hour.
After the stew has simmered, add potatoes, carrots and snap peas. Cover with lid and cook an additional 30 minutes, or until potatoes are tender.
Just prior to serving, stir in basil and rosemary and season to taste with salt and pepper.
Techniques used in this recipe:
simmer (I)simmer (I): to maintain the temperature of a liquid just below boiling. pureepuree: to process food (by mashing, straining, or chopping it very fine) in order to make it a smooth paste. Also, a product produced using this technique. juliennejulienne: vegetables, potatoes, or other items cut into strips; 1/8-inch square x 1 to 2 inches is standard. Fine julienne is 1/16-inch square.
How does one describe Syrah? Rustic, muscular, yet elegant! Its abundant aromas and flavors often suggest leather, damp earth, wild blackberries, smoke, roasted meats, and a strong peppery spice.
This leading red grape of Australia, much like the French Syrah, makes seductive, mouthfilling wines filled with fruit flavors. Shiraz is often blended with Cabernet Sauvignon.
Mourvedre is one of the four important grapes of Chåteauneuf-du-Pape. It is also a major blending grape in other Rhone, Provence and Languedoc-Roussillon wines. When in Spain, listen carefully - you may hear it called Monastrell.