I loved it, but I think the result is really going to depend on the quality of your ingredients, especially the lamb and the leeks. I've seen some really negative and positive reviews on this. The texture of the meat was wonderful but the flavor was flat and not as delicious as I hoped. I didn't have thyme and I used frozen artichoke. I also added carrots and lemon zest as other reviewers suggested. With bones providing lots of meat flavour I didn't need chicken stock, just water. I made a delicious stew based on this recipe using neck chops. This recipe should not be followed literally. I loved it, my 14 year old daughter loved it, and I bet it will be better tomorrow!. Made mock risotto with a few tablespoons pecorino and parmesan to go with it. Added handful of carrots and used a large 1015 sweet onion. I used 2 16 oz cans of hearts and two cans of artichoke bottoms instead of fresh - rinsed, strained, then squeezed a full lemon on them and let them rest 30 minutes. I made minor adjustments: lots of black pepper extra thyme, heavy on the zest. Transfer to bowl sprinkle lamb stew with reserved 1/4 cup chopped parsley and serve with Mock Risotto alongside. Season stew to taste with salt and pepper. Reduce heat to medium-low cover and simmer until artichokes are tender, adding more broth by 1/4 cupfuls if stew is dry, about 25 minutes. Step 6ĭrain artichokes and add to lamb stew. Cut off stem and top 1/2 inch from artichoke, then cut artichoke in half lengthwise and drop into lemon water. Break off tough outer leaves from 1 artichoke where leaves break naturally, stopping when first yellow leaves are reached. Squeeze juice from lemon half into water add squeezed lemon half. Bring lamb stew to simmer before continuing with recipe. Refrigerate stew uncovered until cold, then cover and keep refrigerated. Lamb stew can be prepared 1 day ahead of serving. Reduce heat to medium-low cover and simmer until lamb is very tender, about 1 1/2 hours. Return lamb and any accumulated juices to pot. Add chopped parsley mixture and thyme stir 30 seconds. Add leeks and onion to drippings in pot and sauté until softened, about 7 minutes. Working in batches, add lamb and cook until well browned on all sides, about 7 minutes per batch. Heat oil in heavy large pot over high heat. Reserve remaining 1/4 cup parsley for garnish. Step 2Ĭombine 1 cup chopped parsley, minced garlic, and grated lemon peel in small bowl. Cover and let stand at room temperature 30 minutes. Place trimmed lamb in large bowl sprinkle generously with salt and pepper.
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