Recipe by Chef Jim Coleman
Make this early in the day and allow the fat to rise to the top and skim off. Like most stews, this is even better the second day.
- 2 pounds boneless lamb from shoulder, cut into roughly 1-½-inch chunks
- ¼-cup all-purpose flour
- 1-¼ tablespoon oil
- 8 shallots, peeled
- 8 to 12 very small new potatoes, washed
- Kosher salt and pepper to taste
- 1-½ cup chicken or beef broth
- 2 carrots, peeled and roughly diced into large pea-size pieces
- 1 cup green peas (frozen or fresh)
- 8 scallions, trimmed and cut into 2-inch sections
- ¼ cup chopped thyme leaves
- Lemon wedges
- 1. Coat lamb pieces with flour. Heat oil in a heavy Dutch oven over medium heat; let sear, undisturbed, about 2 minutes, or until underside is nicely browned. Stir, and add shallots and potatoes. Cook a couple of minutes longer, and add salt, pepper and broth. Stir, scraping the bottom if necessary, to loosen any meat bits that stick. Turn heat to low, cover and simmer about 45 minutes, stirring once or twice.
- 2. Uncover and add carrots; stir once, cover again, and let simmer about 15 minutes more, or until lamb and potatoes are tender.
- 3. Uncover, and add peas and scallions. Taste and adjust seasoning; serve garnished with thyme and a lemon wedge.