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Spring Lamb Stew
Spring Lamb Stew
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Delicious lamb stew with fresh spring ingredients like new potatoes, peas, and roasted garlic.
Ingredients:
  • 2 heads garlic (full heads, not cloves, for roasting)
  • 5 tablespoons extra virgin olive oil
  • 3 to 4 pounds lamb shoulder pieces, stew meat or shanks (you want 2 pounds of meat, so if you get bone-in, get 3-4 pounds)
  • Salt
  • 2 shallots, minced
  • 2 celery stalks, minced
  • 1 large carrot, minced
  • 3 stalks green garlic , minced, white part only or 3 garlic cloves, chopped
  • 2 cups dry white wine
  • Hot water
  • 1 to 2 pounds small new potatoes, scrubbed clean
  • 2 cups small peas (frozen are fine)
  • 2 tablespoons green garlic, minced light green parts
  • 1/4 cup lemon juice
Instructions:
  • Preheat the oven to 350°F. Prepare a foil pouch by making a well in the center. Remove some outer papery layers from two heads of garlic and slice off the top fourth on the stalk end. Place the garlic in the foil well, drizzle with 1 tablespoon of oil, seal the foil, and roast for 1 hour and 15 minutes. Let the garlic roast while allowing the lamb to come to room temperature.
  • Heat the remaining 4 tablespoons of olive oil in a large sauté pan over medium-high heat until shimmering. Pat lamb pieces dry, season with salt, and brown all sides in batches without crowding the pan. Transfer browned lamb to a large Dutch oven or heavy pot.
  • Squeeze out the roasted garlic cloves into a bowl. Let them cool slightly and mash them in a small bowl. Reduce the oven temperature to 300°F.
  • In the same pan used for browning the lamb, cook shallots, celery, carrot, and white parts of green garlic until they start to brown. Season with salt and stir frequently for 3 to 4 minutes until aromatic. Add the cooked vegetables to the Dutch oven with the lamb.
  • Combine mashed garlic and white wine in pan, and let it sizzle. Deglaze by scraping pan with wooden spoon until well mixed. Boil for 2-3 minutes, then pour over lamb and veggies in Dutch oven.
  • Braise the lamb in the oven until tender by adding enough hot water to the Dutch oven to nearly cover the meat, ensuring some pieces remain above the liquid. Cover and bake at 300°F for 2 hours and 15 minutes.
  • Remove the bone-in lamb from the stew using tongs to ensure no bones remain. Spread the lamb pieces on a baking sheet to cool swiftly.
  • Remove the layer of fat on top of the stew using a large metal spoon or a fat separator.
  • After the meat has cooled, delicately separate it from the bones using your fingers. Dispose of the bones and add the meat back to the stew.
  • Season the stew with salt as per your preference and adjust accordingly. For optimal flavor development, consider preparing the stew a day or two in advance. To streamline the process, you can refrigerate the stew to allow the fat to solidify on top, simplifying its removal before reheating.
  • Add the potatoes to the stew, increase the oven temperature to 350°F, cover, and bake for one hour (adjust if stew has cooled significantly).
  • Once the potatoes are cooked, remove the stew from the oven and place it on the stovetop. Stir in peas and the light green parts of green garlic, cover, and let sit for 2 to 3 minutes. Just before serving, adjust the seasoning by adding salt and lemon juice to taste for a bright and refreshing kick. Store any leftovers in the refrigerator for up to 5 days.

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