Home >Recipes >Medium-Rare Lamb Stew

Serves: 4

• 1 lb lamb loin, trimmed of all fat and silver skin
• gray salt and freshly ground pepper
• 1 1/2 tsp fennel spice
• 1/4 cup extra virgin olive oil
• 3 tbsp all-purpose flour
• 1 generous cup pearl onions, peeled
• 1 generous cup peeled carrot chunks (1/2-inch chunks)
• 1 generous cup peeled turnip chunks (1/2-inch chunks)
• 1 tbsp unsalted butter
• 1 cup dry red wine (optional)
• 4 cups double-strength Chicken Stock, or 8 cups canned low-salt chicken broth boiled until reduced by half
• 1 tsp finely chopped fresh rosemary
• 2 cups packed chard leaves, torn or cut into 1-inch pieces
• 2 tbsp finely chopped fresh flat-leaf parsley

Preparation Time: 15 minutes
Cooking Time: 40 minutes

Cut the lamb loin in half lengthwise, and then cut crosswise into 1-inch pieces. The pieces should be fairly large so they do not get overcooked. Season well with salt, pepper and fennel spice. Heat 2 tbsp of the olive oil in a heavy sauté pan over medium-high heat until hot. Dust the lamb with 2 tbsp of the flour. Add the lamb to the pan, spreading out the pieces so there is room around them. Do not move the pieces until moisture begins to show on the tops and they have browned on one side, about 2 minutes. Then turn the pieces to continue to brown, about 2 minutes longer. Do not overcook. The lamb should be medium-rare. Remove the meat to a large plate.

Return the pan to medium-high heat and add the remaining 2 tbsp oil. Add the onions, carrots and turnips to the pan, season with salt and pepper, and sauté until the vegetables are well caramelized, about 10 minutes. Regulate the heat so the vegetables do not burn. Add the butter and continue to cook for another 2 minutes.

Dust the remaining 1 tbsp flour over the contents of the pan, stir and cook over medium heat for another minute. Add the wine, if using, bring to a boil over high heat, and cook until reduced by half. Add the stock, return to a boil, reduce the heat to low, and simmer for 10 minutes. Skim off any foam that forms as the stock comes to a boil. Add the rosemary for the last few minutes. (The stew may be made to this point a day ahead. Refrigerate the liquids and meat separately. Do not freeze or you will lose the freshness and texture of the meat.)

When ready to eat, bring the liquids to a boil. Return the meat to the pan, add the chard and parsley, and simmer for 1 minute. Season with salt and pepper. Pour stew into soup plates.