Lamb, Potato, and Leek Stew

Submitted by:
I made this for dinner last night, and it was a big hit. This has more of the consistency of a soup than a stew. From April 2011 edition of Everyday Food.

Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:

Dietary guidance: n g d 

Tags: main · soup · lamb ·

Ingredients

1.25 pounds boneless lamb shoulder cut into 1-inch pieces (I could not find shoulder, so I chose leg)
kosher salt and ground pepper
1 bunch leeks (about 1.5 pounds), white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced crosswise
5.5 cups low-sodium chicken broth
.75 pounds small red potatoes, halved or quartered
1/4 cup chopped fresh parsley (did not use)

Method

Season lamb with salt and pepper.

In a large dutch oven or heavy pot, cook lamb (no oil) over medium heat until some of the fat has rendered, about 4 minutes. Increase heat to high and cook, stirring occasionally, until lamb is browned on all sides, about 4 minutes. Add leeks and cook, scraping browned bits from bottom of pot, until leeks are translucent, about 4 minutes. Add broth.

Bring to a boil. Reduce heat and simmer, partially covered, for 45 minutes. Add potatoes and cook until potatoes and lamb are tender, about 30 minutes.

Season with salt and pepper and enjoy!

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