Lamb Stew with Lemon and Herbs
It’s earthy and full of deep, delicate flavors from herbs and spices with a light, creamy richness balanced with a touch of fresh lemon. The aroma drifting through your kitchen lets everyone know something uniquely special is simmering on the stove.
Equipment
- Large stockpot or Dutch oven
Ingredients
- 3 pounds boneless leg of lamb, most of the fat trimmed and cut into 1” to 1-½” cubes
- 2-¼ teaspoons kosher salt, divided
- ¾ teaspoon freshly cracked black pepper, divided
- 2 to 3 tablespoons olive oil
- 2 large sweet onion, quartered and sliced – about 4 to 5 cups
- 1 bunch scallions, sliced – about 1 cup
- 3 to 4 stalks celery, sliced – about 2 cups
- 4 carrots, sliced – about 3 cups
- 5 sprigs Italian parsley
- 5 sprigs fresh thyme
- 1 bay leaf
- 3 garlic cloves, lightly crushed
- 3 whole cloves
- 4 cups chicken stock
- 2 cups roasted or stewed tomatoes
- 6 tablespoons 6 tablespoons butter, divided
- 1 pound mushrooms, cleaned and sliced
- ¼ cup flour
Instructions
- Spread the lamb out in a single layer and sprinkle with 2 teaspoons of the kosher salt and ½ teaspoon of the black pepper. Let the meat rest at room temperature for about 15 minutes.
- Pour the olive oil into a large stockpot and warm over medium heat. When the oil is hot add the lamb in small batches and cook until browned, about 3 to 4 minutes per batch. Don’t crowd the meat or it will steam instead of brown. Transfer the browned lamb to a bowl while you finish cooking the meat. Set the lamb aside while you cook the vegetables.
- Add the onions, scallions, celery, and carrots to the stockpot, adding more olive oil if needed. Sauté until the vegetables are tender, about 15 minutes.
- While the vegetables cook make the bouquet garni by wrapping the Italian parsley, thyme, bay leaf, garlic cloves, and whole cloves in a large piece of cheesecloth. If you don’t have cheesecloth you can also use a large diffuser. Fold the cheesecloth over the herbs and spices the tie the bundle with kitchen twine to keep everything secure leaving a long piece of twine to keep outside the stockpot. This makes it easy for you to remove the bundle when you’re ready.
- Return the lamb along with any juices to the stockpot. Pour in the chicken stock along with the tomatoes and tuck the bouquet garni down into the stew.
- Cover the pan and reduce the heat to low. Simmer for one hour until the meat is tender.
- While the stew simmers, cook the mushrooms. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the sliced mushrooms, stirring occasionally until they have released their moisture and are browned. Add ¼ of the kosher salt and ¼ of the pepper.
- To finish the stew, melt the remaining 4 tablespoons of butter in a small saucepan over medium heat. Whisk in the flour and cook for about 3 minutes, whisking while the roux cooks. Add about 2 cups of the broth from the stew, whisking until smooth.
- Remove the bouquet garni then add the roux along with the lemon juice and zest to the stew, stirring to blend together.
- Add the sautéed mushrooms to the stew and serve.