La Madeleine Lamb Stew is a recipe is Recipes from the Chef’s Kitchen. This is a television show in Farfax County Virginia. You can find more of their recipes at their website.
La Madeleine Lamb Stew
La Madeleine Lamb Stew
Ingredients
- 3 pounds boneless lamb (shoulder or lamb leg cut in medium cubes)
- 2 tablespoon extra virgin olive oil
- 4 cups chopped tomatoes
- 1 bouquet garni parsley, thyme and bay leaf tied together
- 3 teaspoons minced garlic
- 1 cup chopped onion
- 1/2 pound carrots
- 2 pounds potatoes
- 1 pound green peas fresh and shelled
- 3 tablespoon all purpose flour
- 2 tablespoons unsalted butter
- salt and pepper to taste
Instructions
- Add lamb cubes to very hot oil stirring once or twice. Let the meat brown for 3 to 4 minutes.
- Add garlic, onion, bouquet garni, tomato, salt and pepper to the lamb base. (Cook for 5 more minutes).
- 3) Add water, bring to boil then reduce heat to simmer (45 minutes).
- 4) Add carrots (cook for 5 more minutes), add potatoes (cook for 30 minutes). Add roux and peas.
Liz Nelson
This sounds really good! I will try it soon.