Spring-Style Lamb Stew

Name: Spring-Style Lamb Stew
Yield: Makes 6 Main-Course Servings
Ingredients: Lamb Stew; 1 pint pearl onions, boiled for 1 minute, rinsed with cold water, and peeled; 1 large carrot, peeled; ½ pound haricots verts or regular green beans or ½ cup fresh peas or frozen petite peas

Preparation info

Makes
6
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

This colorful version of lamb stew is made by adding vegetables to the basic stew recipe. The root vegetables can be glazed and added to the stew or they can be cooked in the stew, while the green vegetables are boiled or steamed and added to the stew just before serving.

Ingredients

Lamb Stew
1 large carrot, peeled
1 pint pearl onions, boiled for 1 minute, rinsed with cold w

Stew
Main course
Gluten-free
Spring

Method

Cook the stew as directed. While it simmers, cut the carrot into wedges. Then add the carrots and onions to the stew during the last 30 minutes of cooking, or glaze the carrots and onions as directed respectively, and add them to the stew just before serving. If using beans or fresh peas, boil or steam them, and pla