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Spring Lamb Stew

Serving size:	Serves 6-8
Prep time:	20-30 minutes
Cook time:	1½ hours
Difficulty:
Average Rating

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Nugget Signature Recipe

Ingredients

3 lbs. boneless leg of lamb, cubed
5 tablespoons extra-virgin olive oil
2 tablespoons GIA garlic paste
2 medium-sized leeks, whites only, julienned to 1-inch long
1 quart Kitchen Basics Beef Stock
1 lb. new potatoes, halved
½ lb. young carrots, cut to 1-inch chunks
1 cup snap peas, cut in half
¼ cup fresh basil, minced
2 tablespoons fresh rosemary, minced
Kosher or sea salt and cracked black pepper to taste

Preparation

Heat olive oil in a stockpot over medium-high flame. Carefully add cubed lamb to hot oil and cook for 5-6 minutes; stir occasionally to brown meat evenly. After meat has browned, add garlic paste and leeks and cook an additional 2-3 minutes; then pour in beef stock. Reduce heat to simmer, cover and cook for 1 hour.

After the stew has simmered for 1 hour, add potatoes, carrots and snap peas; cover with lid and cook an additional ½ hour.

Just prior to serving, stir in basil and rosemary and season to taste with salt and pepper.

Techniques used in this recipe

Pair with

Syrah: How does one describe Syrah? Rustic, muscular, yet elegant! Its abundant aromas and flavors often suggest leather, damp earth, wild blackberries, smoke, roasted meats, and a strong peppery spice.
— Hank Beal, Director of Adult Beverages

Shiraz: This leading red grape of Australia, much like the French Syrah, makes seductive, mouthfilling wines filled with fruit flavors. Shiraz is often blended with Cabernet Sauvignon.
— Hank Beal, Director of Adult Beverages

Mourvedre: Mourvedre is one of the four important grapes of Chåteauneuf-du-Pape. It is also a major blending grape in other Rhone, Provence and Languedoc-Roussillon wines. When in Spain, listen carefully - you may hear it called Monastrell.
— Hank Beal, Director of Adult Beverages

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