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
- Place 3 clove studded shallots, carrot, celery, peppercorns, bay leaves and stock in heavy saucepan.
- Simmer 10 minutes, add the lamb and cook for 2 hours.
- Discard vegetables and spices.
- Reserve lamb and stock.
- In saucepan on low heat, sauté 3 chopped shallots in butter.
- Stir in sugar and flour.
- Remove from heat, add reserved stock and stir.
- Return to heat and stir constantly while adding Crème Fraiche.
- Fold in lamb cubes and ½ pkg. chopped dill.
- Season with salt and pepper.
- Serve over corn.
- Garnish with remaining sprigs of dill.
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 60 minutes
Servings: 4
