Recipe

Lamb Stew With Fresh Vegetables Recipe

Add Step-by-Step Photos	Inmaculada / All my dishes 8 months, 1 week ago Very tasty lamb stew with lots of fresh veggies. Make at least one day ahead so flavors set and combine. A whole meal in one dish, although you can add some fresh French fries alongside. Prep:15m Cook:60m Servings:8	Inmaculada
	spanish lamb vegetables

Artichokes added

Fresh green peas

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Ingredients

½ cup extra virgin olive oil

2 pounds lamb breast or neck, bone in, bite size cut

2 onions, diced

2 garlic cloves, chopped

2 laurel leaves

½ tsp thyme

½ tsp rosemary

½ cup brandy

1 cup dry sherry

1/2 pound green peas, fresh or frozen

1 pound artichoke hearts, fresh or frozen

1 pound green beans, fresh or frozen

2 small turnips, diced

3 carrots, diced

Salt and pepper

Directions

In a big casserole with lid heat olive oil. Add lamb and cook until no pink remains. Set aside lamb. Add onion and garlic to casserole and cook until transparent.

Return meat to casserole along with laurel, herbs and brandy. Boil for 1 minute and flambeé brandy. Add sherry and enough water to cover the meat. Salt and pepper to taste. Cover with lid and let cook on medium heat until lamb is tender, 30-45 minutes.

Add vegetables to casserole mixing thoroughly and let it cook just until veggies are tender, about 20 more minutes.

It is much better when eaten the following day, as flavors mellow and combine.

You can use any kind of lamb cut, but neck and breast are the perfect cut for this stew and lot cheaper than leg or chops.

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