LAMB STEW WITH LEEKS AND BABY ARTICHOKES
Steps:
- Place trimmed lamb in large bowl; sprinkle generously with salt and pepper. Cover and let stand at room temperature 30 minutes.
- Combine 1 cup chopped parsley, minced garlic, and grated lemon peel in small bowl. Reserve remaining 1/4 cup parsley for garnish.
- Heat oil in heavy large pot over high heat. Working in batches, add lamb and cook until well browned on all sides, about 7 minutes per batch. Transfer lamb to medium bowl. Add leeks and onion to drippings in pot and sauté until softened, about 7 minutes. Add chopped parsley mixture and thyme; stir 30 seconds. Return lamb and any accumulated juices to pot. Add 1 1/2 cups broth and bring to boil. Reduce heat to medium-low; cover and simmer until lamb is very tender, about 1 1/2 hours.
- Lamb stew can be prepared 1 day ahead of serving. Cool slightly. Refrigerate stew uncovered until cold, then cover and keep refrigerated. Bring lamb stew to simmer before continuing with recipe.
- Fill medium bowl with cold water. Squeeze juice from lemon half into water; add squeezed lemon half. Break off tough outer leaves from 1 artichoke where leaves break naturally, stopping when first yellow leaves are reached. Cut off stem and top 1/2 inch from artichoke, then cut artichoke in half lengthwise and drop into lemon water. Repeat with remaining artichokes.
- Drain artichokes and add to lamb stew. Bring to boil. 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. Season stew to taste with salt and pepper. Transfer to bowl; sprinkle lamb stew with reserved 1/4 cup chopped parsley and serve with Mock Risotto alongside.
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marvelous light
light@hotmail.comOverall, I thought this stew was pretty good. The lamb was cooked well and the vegetables were tender. I would definitely make it again.
Ricky Lopez
l@aol.comThis stew is a bit bland for my taste. I would add more spices next time.
Nathan Harding
nathan-harding@hotmail.comI'm not a big fan of lamb, but I really enjoyed this stew. The meat was tender and the vegetables were cooked perfectly.
Wajahathussaingujjer Wajahat
wajahat_w@yahoo.comThis lamb stew is a great dish to make ahead of time. It reheats well and the flavors actually improve the next day.
Milan Tiwari
t_milan@yahoo.comThis is a great recipe for a winter meal. The stew is hearty and filling, and the flavors are warm and comforting.
SD Ashim Das
s.das@yahoo.comI thought this stew was just okay. The lamb was a bit dry and the vegetables were overcooked. I probably wouldn't make this recipe again.
Anna Philbrick
a_philbrick@yahoo.comThe lamb stew was good. It had a lot of flavor, but the meat was slightly tough. However, the vegetables were cooked perfectly and the sauce was delicious.
Muhammad Ahtisham
amuhammad@hotmail.comThis stew is a great way to use up leftover lamb. It's easy to make and the flavors are delicious. I like to serve it over mashed potatoes or rice.
Breeana Pineda
breeana-pineda@hotmail.comI made this stew for a dinner party and it was a huge success! Everyone loved it. The stew was flavorful and hearty, and the vegetables were cooked perfectly. I will definitely be making this again.
Joan King
k.j@hotmail.comThis stew was delicious! The lamb was fall-apart tender and the vegetables were cooked perfectly. I loved the addition of the leeks and baby artichokes - they added a nice depth of flavor.
Merna Cole
merna_c@yahoo.comI followed the recipe exactly and the stew turned out amazing! It was so easy to make and the flavors were incredible. I highly recommend this recipe.
Elisha
elisha83@hotmail.comThis lamb stew was a hit with my family! The meat was so tender and flavorful, and the vegetables were cooked to perfection. The leeks and baby artichokes added a unique and delicious flavor to the dish. I will definitely be making this again.