On a chilly spring day, we need a dish that falls somewhere between hearty and refreshing. Try this braised lamb with spring asparagus, peas, and topped with a lemon-mint yogurt.
On a chilly spring day, we need a dish that falls somewhere between hearty and refreshing. Try this braised lamb with spring asparagus, peas, and topped with a lemon-mint yogurt. Recipe: http://bit.ly/1YbzcsE
Posted by Honest Cooking Magazine on Thursday, April 7, 2016
We had to show off this beautiful Le Creuset enameled cast iron pan for this video. Isn’t she a beaut?! Make sure to use a heavy pan that comes with a lid for this recipe.
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Tender Braised Lamb and Spring Vegetable Stew
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Celebrate the season with this hearty yet fresh lamb stew, slow-braised until tender with asparagus and peas, and finished with a bright mint-yogurt sauce.
Ingredients
- Oil (enough for cooking)
- 1 pound (454g) of lamb leg (cut into smalled cubes)
- 3/4 cup (177ml) onion (diced)
- 1/3 cup (79ml) carrots (diced)
- 2 cloves garlic (chopped)
- 2 Tablespoons (30ml) tomato paste
- 1/2 cup (118ml) red wine
- 3 cups (710ml) beef broth
- 2 cups (473ml) asparagus (cut into bite-sized pieces)
- 1 to 2 cups (237ml to 473ml) peas
- 1 Tablespoon (15ml) mint (chopped)
- Yogurt Sauce
- 1/2 cup (118ml) whole milk plain yogurt
- 1 teaspoon (5ml) mint (chopped)
- zest of 1 lemon
- 1 Tablespoon (15ml) lemon juice
Instructions
- Generously sprinkle your lamb with kosher salt.
- Heat your heavy-bottomed pan with a few tablespoons of oil.
- Once hot, sear lamb on all sides.
- Preheat oven to 300°F (150°C).
- Remove lamb from pan and add carrots, onion, garlic, and tomato paste. Cook until soft in the pan drippings.
- Stir in wine, cook for a few minutes and then add in broth.
- Stir and bring mixture up to a simmer.
- Add lamb back to pan and cover. Cook for about 2 hours or until lamb is tender.
- Meanwhile, make yogurt sauce by stirring together yogurt, chopped mint, lemon zest, and lemon juice.
- Once lamb is cooked, remove from oven and check sauce. If you would like it to be thicker, whisk in a small amount of cornstarch mixed with a little water (a slurry) and bring to a simmer on the stovetop. Taste the sauce and adjust seasoning as needed.
- Stir in asparagus and peas. Replace the lid and allow the heat of the pan and the sauce to slightly blanch or soften the raw vegetables. They should still have some crunch for a spring-y flavor.
- Stir in chopped mint.
- Serve the lamb stew with the mint yogurt sauce and enjoy.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Modern European
