Lamb with Green Garlic

Kodrero con Ajo Fresco

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

Spring is the season for green garlic, fragrant shoots with tiny young bulbs. Before individual cloves are formed, the green garlic resembles large green onions or baby leeks. Combined with springtime’s young onions, they make a delicate and aromatic stew. The slow cooking results in the cloves becoming mild and creamy. This stew was a great favorite at Passover dinners at my restaurant, Square One. Serve with rice or noodles.