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