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.