Best 7 Spring Lamb Stew With Artichoke Hearts And Peas Recipes

LAMB STEW WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper, and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
• Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover, and place in the oven for 30 minutes. Add the carrots, potatoes, onions, and turnips, cover, and return to the oven for 1 hour, until all the vegetables are tender.
• Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew, and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste, and serve hot in large shallow bowls.

SPRING LAMB STEW

Steps:

• Preheat the oven to 300 degrees F.
• Generously sprinkle the leg of lamb with salt and pepper.
• Heat the oil in a large pot or Dutch oven over a medium-high heat. In two batches, brown the lamb all over and remove to a plate, 4 to 6 minutes per batch.
• Add the onions, carrots and garlic. Season with a pinch of salt and pepper, then cook for a minute or two. Add the tomato paste and stir. Deglaze with the red wine and beef stock, scraping the bottom of the pot. Stir in the rosemary, thyme and bay leaves. Return the lamb to the pot and bring to a simmer.
• Place the lid on the pot and roast until the meat is very tender, 2 to 2 1/2 hours. Sprinkle over the parsley and serve.

LAMB AND ARTICHOKE STEW (GREEK)

Steps:

• Cut the lamb into 1 inch pieces.
• Clean the artichokes, placing them in a bowl filled with water and the lemon slices, so they don't discolor.
• Slice each artichoke heart in half.
• Pour the oil into a large saucepan and, over medium heat, sauté the onion until translucent, about 5 minutes.
• Add the spring onions and cook for 3-4 minutes.
• Increase the heat to high and add the meat.
• Brown the meat until it becomes a rich, dark colour.
• Add the hot stock and, as soon as it comes back to the boil, lower the heat to medium, cover and simmer for 15 to 20 minutes.
• Add the artichokes, minced dill, juice and rind of 1 lemon, salt and pepper to taste.
• Cover again and simmer until the artichokes and the meat are very tender, about 15 minutes longer.
• Turn off heat.
• In a large bowl, whisk together the egg, yolk, lemon juice and corn flour.
• With a ladle, slowly add the hot stock from the meat/artichokes to the egg/lemon mixture, whisking constantly.
• When you have added all the stock, pour the egg/lemon sauce over the meat, shaking the pan to mix it thoroughly, let it thicken slightly for about 2 minutes, and serve.

LAMB AND ARTICHOKE SPRING STEW

Steps:

• In a 4- to 5-quart pan, combine oil, garlic, onion, carrot, and celery. Stir often over high heat until vegetables begin to brown, 6 to 8 minutes. Pour from pan into a bowl.
• To pan, add lamb and broth; cover and bring to a boil on high heat. Reduce heat and boil gently for 10 minutes. Uncover, turn heat to high, and stir often until juices evaporate, drippings are very browned, and meat is lightly browned, 8 to 10 minutes. Return browned vegetables to pan.
• Add tomatoes with their liquid, wine, fennel seed, and sage; stir to free browned bits. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes; stir occasionally.
• Meanwhile, rinse fresh artichokes, drain, and break off outer coarse leaves down to the very tender inner yellow ones (easily pierced with your fingernail). Cut off thorny artichoke tips, peel coarse fibers from bottoms, and cut artichokes in half lengthwise. In a bowl, mix with 2 cups water and vinegar; drain. If using frozen artichokes, omit water and vinegar.
• Add artichokes and potatoes to lamb mixture. Cover and simmer until potatoes and lamb are very tender when pierced, about 30 minutes longer; stir occasionally. Pour into a bowl, sprinkle with parsley, and season to taste with salt and pepper.

LAMB STEW WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
• Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
• Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.

SPRING LAMB STEW

Steps:

• Melt butter in heavy large Dutch oven over high heat. Season lamb with salt and pepper. Add lamb to pot and sauté until brown, about 5 minutes. Add flour and stir 2 minutes. Add onions, potatoes, carrots, bay leaves and thyme and stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover and simmer until lamb and vegetables are almost tender, about 1 hour.
• Uncover stew and simmer until gravy thickens and lamb and vegetables are very tender, about 15 minutes longer. Add parsley. Season stew to taste with salt and pepper.

SPRING LAMB STEW WITH ARTICHOKE HEARTS AND PEAS

Steps:

• 1. Sprinkle the meat all over with salt and pepper. In a large flameproof casserole, heat the oil over medium-high heat. Brown the lamb in batches without crowding the pan. Transfer each batch to a bowl before browning more pieces. 2. Pour off and discard all but a thin film of oil from the pan. Add the onions, garlic, herbs, and bay leaf. Cook, stirring often, for 5 minutes or until the onions soften. 3. Stir the white wine, stock, and tomatoes. Return the lamb to the pan with any juices from the bowl. Cook, stirring, until the mixture comes to a boil. 4. Cover the pan, lower the heat, and simmer gently for 1 1/2 hours. 5. Add the artichokes and potatoes to the pan. Return the stew to a simmer and recover the pan. Cook for 25 minutes or until the potatoes are tender. Add the lemon rind and peas. Cook, stirring occasionally, for 5 minutes or until the peas are hot. (Total cooking time is 2 hours.) Taste for seasoning and add more salt and pepper, if you like.