- Prep time
- 20–30 minutes PT30M
- Cook time
- 1½ hours PT1½H
- 6–8 servings
Serve this classic spring stew with rustic artisan bread so you can soak up every last drop of savory goodness.
- 5 tablespoons extra virgin olive oil
- 3 pounds boneless leg of lamb, cubed
- 2 tablespoons garlic paste
- 2 medium leeks, whites only, julienned to 1-inch long
- 1 quart beef stock
- 1 pound new potatoes, halved
- ½ pound young carrots, cut to 1-inch chunks
- 1 cup snap peas, halved
- ¼ cup fresh basil, minced
- 2 tablespoons fresh rosemary, minced
- Kosher or sea salt, to taste
- Cracked black pepper, to taste
Heat olive oil in a stockpot over medium-high heat. Carefully add cubed lamb to hot oil and cook for 5–6 minutes, stirring occasionally to brown meat evenly. After meat has browned, add garlic paste and leeks and cook an additional 2–3 minutes. Pour in beef stock, reduce heat to simmer, cover and cook for 1 hour.
After the stew has simmered, add potatoes and carrots. Cover with lid and cook an additional 30 minutes, or until potatoes are tender. Just prior to serving, stir in snap peas, basil and rosemary and season to taste with salt and pepper.
Techniques used in this recipe:
- simmer (I)
- simmer (I): to maintain the temperature of a liquid just below boiling.
- puree: to process food (by mashing, straining, or chopping it very fine) in order to make it a smooth paste. Also, a product produced using this technique.
- julienne: vegetables, potatoes, or other items cut into strips; 1/8-inch square x 1 to 2 inches is standard. Fine julienne is 1/16-inch square.
- <strong>stock:</strong> a flavorful liquid prepared by simmering meat, poultry, seafood, and/or vegetables in water with aromatics until their is extracted. It is used as a bade for soups, sauces, and other preparations.
- <strong>stew:</strong> a cooking method nearly identical to braising but generally involving smaller pieces of meat and, hence, a shorter cooking time. Stewed items also may be blanched, rather than seared, to give the finished product a pale color. Also, a dish prepared by using the stewing method.
- <p><strong>rosemary:</strong> an attractive perennial of the mint family and native to the Mediterranean area. Commercially it is produced in Spain, Portugal, France, and California. When allowed to grow unchecked, the plant takes on many wood-like qualities.</p><p>While the stem is edible it is recommended to remove the leaves from the stem prior to cooking, especially if the stem has grown thick and woodish. There is however, a great alternate use for rosemary when it has matured to this state. Take several 6 to 8-inch sprigs, remove the leaves from the lower two-thirds of the stem. Use this sturdy "stick" as a skewer for fish, shellfish, poultry, lamb and vegetables. Season according to your preference then place skewers directly on the grill; the rosemary will naturally flavor the foods with its essence.</p><p>Rosemary may be used in a variety of ways - fresh is always best - it is a natural pairing to lamb, beef, pork, poultry, and roasted vegetables. Use as a herb component to hearty soups and stews, jellies, and chutneys.</p><p>If used sparingly, it adds a surprising nuance to baked goods, cookies, and sorbets made with lemon or other bright, acidic fruits.</p>
- <p><strong>basil:</strong> native to tropical Asia and Africa; there are 30 to 40 different species but generally only one common to the spice industry.</p><p>The basil plant is a low-growing annual approximately 18-inches in height. When seen growing in the field, it is almost succulent in appearance and gives off a sweet fragrance as one brushes by. The leaves are quite large, up to 2 1/2-inches in length and from 1/2 to 1-inch in width. The taste of fresh Basil is reminiscent of licorice, and the dried leaves have a lemony, anise-like quality. </p><p>Basil is versatile in its uses, which are limited only by the degree of inventiveness of the cook. It has a special affinity for tonatoes and tomato-based recipes, whether they be salads, vegetables, sauces, or main courses.</p>
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.
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.
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.