Next up in the Grocery Bag is Lamb, Potato and Leek Stew. I couldn't wait to get started on this recipe. Before this meal, I had never prepared stew and definitely never imagined making stew with lamb since cubed beef stew is what I grew up eating.
Preparing this meal is a bit of a slow process but it is totally worth the wait. Over time the leeks melt, infusing the air with their delicious aroma. Once fully combined and cooked down, this dish was incredible. The lamb was beyond tender and packed a great punch of flavor in every bite.
1 1/4 pounds boneless lamb shoulder, cut into 1-inch pieces (I had my butcher do this for me, it saved so much time and energy!)
Coarse salt and ground pepper
1 bunch leeks (1 1/2 pounds), white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced crosswise
5 1/2 cups low-sodium chicken broth
3/4 pound small potatoes, halved or quartered if large
1/3 cup roughly chopped fresh parsley, for serving
1) Season lamb with salt and pepper. In a large Dutch oven, cook lamb over medium until some of the fat has rendered, about 4 minutes. Increase heat to high and cook, stirring occasionally, until lamb is browned on all sides, 4 minutes.
2) Add leeks and cook, scraping up any browned bits from the bottom of the pot, until leeks are translucent, 4 minutes. Add Broth.
3) Bring mixture to a boil. Reduce heat and simmer, partially covered, about 45 minutes. Add potatoes and cook until potatoes and lamb are tender when pierced with a knife, 15 minutes.
4) Season with salt and pepper to taste. To serve, top with parsley.