This was a new recipe that I adapted from Real Simple.  I bought a de-boned leg of lamb and spent the time to remove the fat and other bits that weren’t meat and in the end came out with 2, 1 1/2 lb. lovely bags of lamb in 1 inch cubes – more than enough for 2 meals with leftovers.  Also, since we were going to be out for the day, I had everything all cut up and waiting for me in the fridge, so it actually made for quite a quick dinner.  I was very glad I tried this one!

Lamb Stew (with Green Beans)

2 T. olive oil

1 t. EACH salt AND freshly ground pepper (or more to taste)

1 1/2 lbs. lamb, cut into 1 inch cubes (I weighed the meat after I had it all cleaned and cut up)

4-5 carrots, cut into 3-inch sticks AND 1 onion, sliced

2 T. flour

1/2 c. white wine

1 1/4 c. strong chicken broth

1, 19 oz. (540 mL) can of diced tomatoes, undrained

1 1/2 – 2 c. green beans, cut into 1-inch pieces

1 c. fresh parsley, chopped

Heat the oil in a large pot or skillet over medium heat.  Add the lamb and season it with half of the salt and pepper.  Cook, stirring occasionally until it’s medium rare, 8-10 minutes (some pieces will still look quite pink, but it will cook more as it sits), remove from the skillet and put on a plate.

Add the onion, cook about 3 minutes, add the carrots, cook another 3-4 minutes.  Add the flour and cook while stirring, about 1 minute – at this point the pan will be quite dry.  Add the wine and scrape the bottom, you want all of the brown bits.

Add the broth and tomatoes and bring to a boil.  Add the beans and simmer for another 6-8 minutes – you want the carrots to still have a slight crunch, but be tender.  Stir in the lamb, the rest of the salt and pepper,  and the parsley and serve straight away.

I had leftover potatoes in the fridge and I cut up a medium-sized yam, boiled and drained it and then sauteed it for a few minutes with the white potatoes.  That was dinner, and it was good.

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