Lamb & Leek Stew

I’ve been saving this post up for a week or so, knowing that I’d be in Michigan this weekend, with nothing coming out of my kitchen. I’m guessing that some folks may have had enough of turkey by this point in the weekend, so I’ll change up the pace with this hearty lamb stew. We get a lot of lamb in our meat CSA, and with the weather turning cold, I crave a good stew. Looking at the amazing bounty in my fridge, I improvised this stew. The leeks add a hearty, almost sweet base to the stew, and the red wine and rosemary make the broth sing with an herbal tang. Like most stews, it’s even better as leftovers the next day.

I served the stew with roasted garlic mashed potatoes…they look a bit grey because I didn’t have enough white potatoes, so I tossed a couple of Peruvian Purples in the mash, which made the ‘taters an odd color. But I assure you they were every bit as tasty as regular potatoes.

Lamb & Leek Stew
Serves 8

5 Weight Watchers Points per serving (without mashed potatoes)

2 lbs lamb shoulder, trimmed of fat and cubed
4 leeks, green ends removed, and sliced
3 cloves garlic, minced
2 bay leaves
2 tsp fresh rosemary, minced
1/2 cup fresh parsley, minced
3 cups carrots, cubed in 1/2″ pieces
2 cups mushrooms, cleaned and cubed in 1/2″ pieces
1 can diced tomatoes
1 1/2 cups chicken stock
1 cup red wine
salt & pepper

  1. Heat a large pot over medium-high heat. Lightly season cubed lamb with salt & pepper. Spray the bottom of the pot with oil. Add half of lamb to pot in one layer and sear for 1 minute. Turn the pieces over, cook for another minute, then remove lamb from the pot and set aside. Re-spray bottom of the pot, if necessary, and add the last half of the lamb, repeating the searing procedure, then set lamb aside.
  2. Reduce heat to medium, and add leeks and carrots to the pot, with 1 tablespoon of olive oil. Saute for 7-8 minutes, until leeks soften a bit. Add garlic and rosemary, and continue cooking until fragrant, about one minute.
  3. Add red wine, and cook for 2 minutes. Add lamb, chicken stock, bay leaves and canned tomatoes to pot. Cover and bring to a boil. Once boiling, reduce heat to low. Add the mushrooms, and allow stew to simmer on the stove, uncovered, for 60-90 minutes, until carrots are tender. Season with salt & pepper.
  4. The broth will reduce quite a bit as it cooks. Once the carrots are tender, and you’re ready to serve, add the parsley and stir. If the stew is still too soupy, you may thicken it with a mixture of cornstarch and water. Remove the pot from the heat before you add the cornstarch slurry, and add slowly – it will get thick in a hurry.

Serve the stew with mashed potatoes.

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