Lamb Stew à la Bradley Nierenberg

June 01, 2016

This lamb stew is hearty enough to serve on a cold winter night, but perfect come spring when fresh lamb is readily available. Serve it with your favorite mashed potatoes, egg noodles, or a creamy batch of polenta.

1 Tbsp unsalted butter
1 Tbsp olive oil
2 Tbsp flour
1-1.5 pounds lamb (trimmed and cubed)
Salt
Pepper
1 medium onion (halved and thinly sliced)
2 cups carrots (peeled and cut into chunks) (Full disclosure: I used two ginormous carrots in this stew…my chunks of meat are much larger than they appear next to the carrot coins!)
5-6 sliced baby portabella mushrooms
5-8 bay leaves
2 tsp. rosemary (dried or fresh)
1 cup chicken stock

Trim and cube lamb. Season with salt and pepper. Heat butter and oil in heavy bottomed pot. Brown lamb. Sprinkle browned cubes with flour. Cook 2 minutes longer, stirring so that it does not stick. Remove...
See the full directions on my site

Nutritions

Calories
468

Sodium
201mg
8% DV

Fat
31g
48% DV

Protein
22g
45% DV

Carbs
19g
6% DV

Fiber
5g
22% DV