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Braised Lamb with Spring Vegetables MICHAEL SYMON

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What a delicious spring dish!

ingredients
BRAISED LAMB WITH SPRING VEGETABLES
2 pounds lamb shoulder (boneless cut into 1-inch cubes, trimmed)
2 tablespoons coriander (toasted and ground)
1 bunch spring onion (chopped, white and light green parts only)
1 bunch spring carrots (scrubbed, tops removed, peeled, cut in 1-inch pieces)
1 pound new potatoes (washed, halved or quartered)
1/4 cup rose or white wine
1 cup spring peas (trimmed, shelled)
2 tablespoons mint leaves (roughly chopped)
1/2 cup Greek yogurt (for garnish)
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat a Dutch oven over medium-high heat.
Season the lamb chunks with salt, pepper, and ground coriander. Add the olive oil to the Dutch oven and half of the seasoned lamb and cook until deep golden brown on all sides, about 10 – 12 minutes. Remove the browned lamb to a plate and repeat with the remaining half of the lamb. Remove lamb to the plate.
Add the spring onion, and carrots to the Dutch oven and cook until onions are translucent, about 5 minutes. Deglaze the Dutch oven with wine and scrape up all the brown bits.
Return the lamb to the Dutch oven, along with the potatoes and fill until halfway up the lamb. Bring to a gentle boil, then reduce to a simmer. Cook for about 2 1/2 to 3 hours, or until the lamb is tender. Stir in the peas in the last 10 minutes of cooking. Remove from heat and add in the mint leaves and garnish with Greek yogurt.
Tip: This braise would be great with beef, pork or chicken too!

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