Lamb Stew with Leeks and Baby Artichokes

Lamb Stew with Leeks and Baby Artichokes
Photo by Pornchai Mittongtare

Ingredients

  • 1 ¼ cups fresh Italian parsley
  • 2 large leeks
  • 3 ½ pounds boneless lamb shoulder meat, trimmed of excess fat
  • 18 baby artichokes (about 1 3/4 pounds)
  • 1 large onion
  • 3 garlic cloves
  • 1 tablespoon finely grated lemon peel
  • + 4 more ingredients
    • ¾ teaspoon dried thyme
    • ½ lemon
    • 3 tablespoons olive oil
    • 1 ½ cups low-salt chicken broth

Place trimmed lamb in large bowl; sprinkle generously with salt and pepper. Cover and let stand at room temperature 30 minutes. Combine 1 cup chopped parsley, minced garlic, and grated lemon peel in small bowl. Reserve remaining 1/4 cup parsley for garnish. Heat oil in heavy large pot over high h...

View full recipe at Epicurious

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