Lamb Stew With Leeks And Baby Artichokes
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
44
Spice
68
Sweetness
36
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.25 cups
Italian Parsley (chopped fresh)1 tbsp
Lemon Peel (finely grated)3 tbsps
Olive Oil1 large
Onion (thinly sliced)3 tsp
Dried Thyme1
LemonDirections:
1
Heat oil in heavy large pot over high heat
2
Place trimmed lamb in large bowl; sprinkle generously with salt and pepper
3
Cover and let stand at room temperature 30 minutes
4
Combine 1 cup chopped parsley, minced garlic, and grated lemon peel in small bowl
5
Reserve remaining 1/4 cup parsley for garnish
6
Working in batches, add lamb and cook until well browned on all sides, about 7 minutes per batch
7
Transfer lamb to medium bowl
8
Add leeks and onion to drippings in pot and sauté until softened, about 7 minutes
9
Add chopped parsley mixture and thyme; stir 30 seconds
10
Return lamb and any accumulated juices to pot
11
Add 1 1/2 cups broth and bring to boil
12
Reduce heat to medium-low; cover and simmer until lamb is very tender, about 1 1/2 hours
13
Lamb stew can be prepared 1 day ahead of serving
14
Cool slightly
15
Refrigerate stew uncovered until cold, then cover and keep refrigerated
16
Bring lamb stew to simmer before continuing with recipe
17
Fill medium bowl with cold water
18
Squeeze juice from lemon half into water; add squeezed lemon half
19
Break off tough outer leaves from 1 artichoke where leaves break naturally, stopping when first yellow leaves are reached
20
Cut off stem and top 1/2 inch from artichoke, then cut artichoke in half lengthwise and drop into lemon water
21
Repeat with remaining artichokes
22
Drain artichokes and add to lamb stew
23
Bring to boil
24
Reduce heat to medium-low; cover and simmer until artichokes are tender, adding more broth by 1/4 cupfuls if stew is dry, about 25 minutes
25
Season stew to taste with salt and pepper
26
Transfer to bowl; sprinkle lamb stew with reserved 1/4 cup chopped parsley and serve with Mock Risotto alongside
27
Place trimmed lamb in large bowl; sprinkle generously with salt and pepper
28
Cover and let stand at room temperature 30 minutes
29
Combine 1 cup chopped parsley, minced garlic, and grated lemon peel in small bowl
30
Reserve remaining 1/4 cup parsley for garnish
31
Heat oil in heavy large pot over high heat
32
Working in batches, add lamb and cook until well browned on all sides, about 7 minutes per batch
33
Transfer lamb to medium bowl
34
Add leeks and onion to drippings in pot and sauté until softened, about 7 minutes
35
Add chopped parsley mixture and thyme; stir 30 seconds
36
Return lamb and any accumulated juices to pot
37
Add 1 1/2 cups broth and bring to boil
38
Reduce heat to medium-low; cover and simmer until lamb is very tender, about 1 1/2 hours
39
Lamb stew can be prepared 1 day ahead of serving
40
Cool slightly
41
Refrigerate stew uncovered until cold, then cover and keep refrigerated
42
Bring lamb stew to simmer before continuing with recipe
43
Fill medium bowl with cold water
44
Squeeze juice from lemon half into water; add squeezed lemon half
45
Break off tough outer leaves from 1 artichoke where leaves break naturally, stopping when first yellow leaves are reached
46
Cut off stem and top 1/2 inch from artichoke, then cut artichoke in half lengthwise and drop into lemon water
47
Repeat with remaining artichokes
48
Drain artichokes and add to lamb stew
49
Bring to boil
50
Reduce heat to medium-low; cover and simmer until artichokes are tender, adding more broth by 1/4 cupfuls if stew is dry, about 25 minutes
51
Season stew to taste with salt and pepper
52
Transfer to bowl; sprinkle lamb stew with reserved 1/4 cup chopped parsley and serve with Mock Risotto alongside