Lamb Stew with Early Spring Vegetables

This garlic-rich sauce is pure heaven for lovers of the edible bulb. To save time, substitute minced jarred garlic; just know it's not as good as spring's fresh, young garlic. Also, Michael prefers grapeseed oil to olive oil because "its high smoke point is excellent for high-heat applications, such as sautéing. The neutral flavor won't compete with other ingredients, and grapeseed oil is lower in saturated fat than any other oil." He recommends plain-flavored Salute Santé Grapeseed Oil, $13 for a 17-ounce can; salutesante.com.

By Michael Tuohy
Recipe by MyRecipes April 2006

Gallery

Credit: Charles E. Walton IV

Recipe Summary

cook:
1 hr 35 mins
total:
1 hr 55 mins
prep:
20 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Directions

  • Heat oil in a large stainless Dutch oven. Coat lamb cubes with salt, pepper, and flour. Brown in hot oil, stirring occasionally, about 10 minutes.

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  • Remove lamb from pan, and drain any excess oil. Add red wine, scraping bottom of pan to loosen up bits of browned meat. Add onion, celery, and garlic; cook, stirring occasionally, 10 to 15 minutes. Add lamb back to pan with vegetables. Add potatoes and next 3 ingredients; stir and bring to a low boil. Reduce heat to low; cover and simmer for 45 minutes.

  • Add blanched vegetables, thyme, and rosemary; stir and let simmer 30 more minutes. Garnish, if desired.

  • *To blanch, plunge vegetables briefly into boiling water, then into cold water to stop the cooking process.

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