Lamb Stew With Lemon And Thyme

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 lbs boneless lamb shoulder, cut into 1 1/2-inch chunks
• 2 tablespoons flour
• 2 tablespoons vegetable oil
• 2 shallots, thinly sliced
• 3 leeks, thinly sliced, and light-green parts only
• 1 garlic clove, minced
• 1 teaspoon fresh thyme, minced
• 1 cup chicken stock
• 1 cup dry wine
• 2 teaspoons lemon juice
• 2 pieces lemon zest, each 3-inch x 1-inch
• salt
• ground black pepper
• 2 tablespoons parsley, chopped

Recipe

• 1 pat lamb dry with paper towels. toss lamb cubes with flour in medium-sized bowl. shake off excess flour and set aside on a wire rack.
• 2 pour oil into dutch oven set over medium-high heat. when oil is shimmering, add lamb. cook lamb until browned on each side, about eight minutes total. remove lamb to a plate and set aside.
• 3 add shallots, leeks, garlic, and thyme to dutch oven. cook, stirring often, until leeks are lightly browned, about four minutes.
• 4 add stock, wine, lemon juice, and lemon zest to pot. scrape up any browned bits from bottom of dutch oven with wooden spoon. season with a pinch of salt and pepper, and return lamb to dutch oven.
• 5 turn heat to high and bring to boil. reduce heat to a simmer, and partially cover. cook, stirring frequently, until lamb is very tender, 45 minutes to an hour.
• 6 season to taste with salt and pepper. sprinkle with chopped parsley and serve with boiled potatoes.