Spring Lamb Stew

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. 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. 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. 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. 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. 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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