Best Lamb Stew With Lemon And Thyme Recipes

LAMB STEW WITH LEMON AND THYME

Lamb Stew With Lemon and Thyme image

Provided by Moira Hodgson

Categories dinner, one pot, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds boneless lamb shoulder
Flour for dredging
2 tablespoons vegetable oil
2 shallots, sliced
3 leeks, sliced
1 clove garlic, minced
1 teaspoon thyme
1 cup chicken stock (preferably homemade)
1 cup dry white wine
2 teaspoons lemon juice
Coarse salt and freshly ground pepper to taste
Herb bouquet (parsley, thyme and bay leaf tied in cheesecloth)
2 strips lemon peel

Steps:

Cut the lamb into one-and-a-half-inch cubes and trim off the fat. Pat the cubes dry with paper towels and sprinkle with flour.
Heat the oil in a heavy casserole and brown the lamb cubes on all sides.
Remove and add the shallots, leeks, garlic and thyme. Brown lightly and return the lamb cubes to the casserole.
Add the stock, white wine, lemon juice, salt, pepper, herb bouquet and lemon peel. Scrape up the cooking juices, bring them to a boil and turn the heat down to medium low. Place the cover on the pan slightly askew.
Cook for 45 minutes to an hour, until the lamb is tender. Correct seasoning and serve.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 17 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 11 grams, Sodium 628 milligrams, Sugar 4 grams, TransFat 0 grams

LAMB STEW WITH LEMON AND THYME

Lamb Stew With Lemon and Thyme image

This stew can, surprisingly, be made in just over an hour if you're efficient. Adapted from a recipe by Nick Kindlesperger at Serious Eats. http://bit.ly/fkGQ5w

Provided by DrGaellon

Categories One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs boneless lamb shoulder, cut into 1 1/2-inch chunks
2 tablespoons flour
2 tablespoons vegetable oil
2 shallots, thinly sliced
3 leeks, thinly sliced, white and light-green parts only
1 garlic clove, minced
1 teaspoon fresh thyme, minced
1 cup chicken stock
1 cup dry white wine
2 teaspoons lemon juice
2 pieces lemon zest, each 3-inch x 1-inch
salt
ground black pepper
2 tablespoons parsley, chopped

Steps:

Pat lamb dry with paper towels. Toss lamb cubes with flour in medium-sized bowl. Shake off excess flour and set aside on a wire rack.
Pour oil into Dutch oven set over medium-high heat. When oil is shimmering, add lamb. Cook lamb until browned on each side, about eight minutes total. Remove lamb to a plate and set aside.
Add shallots, leeks, garlic, and thyme to Dutch oven. Cook, stirring often, until leeks are lightly browned, about four minutes.
Add stock, white wine, lemon juice, and lemon zest to pot. Scrape up any browned bits from bottom of Dutch oven with wooden spoon. Season with a pinch of salt and pepper, and return lamb to Dutch oven.
Turn heat to high and bring to boil. Reduce heat to a simmer, and partially cover. Cook, stirring frequently, until lamb is very tender, 45 minutes to an hour.
Season to taste with salt and pepper. Sprinkle with chopped parsley and serve with boiled potatoes.