Spring Lamb Stew

Name: Spring Lamb Stew
Ingredients: 2 Tablespoons Butter; 1-1/2 pound Leg Of Lamb, Cubed; 4 Tablespoons Flour; 1 teaspoon Oregano; 1 teaspoon Thyme; 1/2 teaspoons Rosemary; 2 whole Bay Leaves; 1 Tablespoon Minced Garlic; 1 cup Red Wine; 6 cups Chicken Broth; 3/4 cups Kamut; 1/2 cups Small Diced Carrots; 1 cup Small Diced Turnips; 1 cup Frozen Pearl Onions; 1 cup Small Diced Asparagus; 1 cup Frozen Peas; 2 cups Fresh Spinach; 1 Tablespoon Balsamic Vinegar

18 ingredients

5 steps

Ingredients

2 Tablespoons Butter
1-1/2 pound Leg Of Lamb, Cubed
4 Tablespoons Flour
1 teaspoon Oregano
1 teaspoon Thyme
1/2 teaspoons Rosemary
2 whole Bay Leaves
1 Tablespoon Minced Garlic
1 cup Red Wine
6 cups Chicken Broth
3/4 cups Kamut
1/2 cups Small Diced Carrots
1 cup Small Diced Turnips
1 cup Frozen Pearl Onions
1 cup Small Diced Asparagus
1 cup Frozen Peas
2 cups Fresh Spinach
1 Tablespoon Balsamic Vinegar

Directions

1

For this recipe I recommend using a Dutch oven. There's something about meat cooking for an hour or two in a Dutch oven that results in amazingly tender and flavorful meat, but if you don't have a Dutch oven, this recipe can be made on the stovetop in a large, covered pot.
2

Preheat oven to 325°F. Melt butter in Dutch oven. Coat lamb cubes in flour and brown on each side, about 5 minutes. Add herbs and garlic and cook for 1 more minute, then add red wine and simmer for 3 minutes.
3

Add chicken broth and kamut, cover, and place in a 325°F oven and cook for 30 minutes. If you don't have a Dutch oven, simply simmer stew on stovetop over medium-low heat.
4

After 30 minutes have passed, add carrots, turnips, and pearled onions, then return to the oven. Cook for 45 minutes to 1 hour, checking on the stew and stirring every 15 minutes. It's finished once lamb is beginning to fall apart and kamut has a popped appearance.
5

Once kamut and lamb are done cooking, add remaining vegetables to pot and return to the oven for 5 minutes. Stir in balsamic vinegar before serving.

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