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French Lamb Stew

French Lamb Stew

Combining celery and carrots with hearty chunks of lamb steak, decadent crème fraiche, and lots of fress dill, this stew hits the spot on a cold winter’s night.  Served over hot, fresh corn, this dish can feed a hungry crowd and put smiles on their faces, too.

Ingredients

  • 6 shallots (3 whole, 3 chopped)
  • 3 whole cloves, stuck into 3 shallots
  • 1 carrot, peeled
  • 2 celery stalks
  • 6 peppercorns
  • 3 bay leaves
  • 3 cups chicken Stock
  • 2 pounds lamb steaks, cubed
  • 2 tablespoons butter¼ teaspoon sugar
  • 1 tablespoon flour
  • ½ cup Crème Fraiche
  • ½ cup dill, chopped
  • 6 ounces white corn, cooked

Instructions

  1. Place 3 clove studded shallots, carrot, celery, peppercorns, bay leaves and stock in heavy saucepan.
  2. Simmer 10 minutes, add the lamb and cook for 2 hours.
  3. Discard vegetables and spices.
  4. Reserve lamb and stock.
  5. In saucepan on low heat, sauté 3 chopped shallots in butter.
  6. Stir in sugar and flour.
  7. Remove from heat, add reserved stock and stir.
  8. Return to heat and stir constantly while adding Crème Fraiche.
  9. Fold in lamb cubes and ½ pkg. chopped dill.
  10. Season with salt and pepper.
  11. Serve over corn.
  12. Garnish with remaining sprigs of dill.

Quick Notes

Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com

Time: 60 minutes

Servings: 4

Recipesbay leavesdifficultdillgluten freemain courses
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