Lamb Stew

Name: Lamb Stew
Ingredients: 1 tablespoon butter; 3 shallots peeled and diced; 2 cloves garlic chopped; 3/4 pound lamb leg off the bone, diced; 4 juniper berries; 1 pinch dried rosemary; 2 cups vegetable stock; 2 medium carrots chopped; 2 medium potatoes peeled and cut into small pieces; 1/3 pound green beans sliced; 2 cups white cabbage chopped or shredded; mint; fresh rosemary

13 ingredients

2 steps

Ingredients

1 tablespoon butter
3 shallots peeled and diced
2 cloves garlic chopped
3/4 pound lamb leg off the bone, diced
4 juniper berries
1 pinch dried rosemary
2 cups vegetable stock
2 medium carrots chopped
2 medium potatoes peeled and cut into small pieces
1/3 pound green beans sliced
2 cups white cabbage chopped or shredded
mint
fresh rosemary

Directions

1

Heat the butter in a large pan and saute the shallots and garlic until softened. Add the lamb and sear all over. Season with salt, pepper, juniper berries and dried rosemary. Pour in the stock, bring to a boil, reduce to a simmer, cover and cook for about 30 mins.
2

Cook the carrots, potatoes, beans and cabbage in boiling salted water for about 8 mins. Drain and add to the stew for the last 5 mins of the cooking time. Season to taste. Serve garnished with fresh rosemary and mint.