Nutrition Facts
5 servings
5
A delicious spring recipe for vegetable stew served with grilled lamb.
For the preparation of the vegetable stew: peel the onions and shallots, and slice them finely. Peel and remove the germ from the garlic. Finely chop the flat parsley. Trim the green beans, and remove the tough ends from the asparagus. Clean the baby potatoes and leave the skin on. Leave the green beans whole, and cut the asparagus in half.
In a hot pot, brown the onions and shallots in a mixture of peanut oil and butter. Add the garlic and brown sugar, and let it cook for 5 minutes. Deglaze with cider vinegar, let it evaporate, then add the asparagus. Lower the heat and add the flour, mixing to coat the vegetables well. Add the herbs, thyme, bay leaf, and clove.
Pour the beer, add salt and pepper. Generously spread mustard on each side of the slices of gingerbread.
Place the spiced bread on the asparagus. Bring to a boil, add the baby potatoes, then lower the heat.
Let simmer for 20 minutes, covered. Add the beans and green beans. Stir and let cook for 10 minutes.
For cooking the lamb: heat the butter and garlic clove in the pan. Once the butter is foamy, add the lamb and sear it for 5 minutes. Lower the heat and baste the meat with the butter.
Finally, cook for another 8 minutes. Season with salt and pepper and let rest for 2 minutes under a sheet of aluminum foil. Serve the lamb over the stew and sprinkle everything with chopped parsley.
For the preparation of the vegetable stew: peel the onions and shallots, and slice them finely. Peel and remove the germ from the garlic. Finely chop the flat parsley. Trim the green beans, and remove the tough ends from the asparagus. Clean the baby potatoes and leave the skin on. Leave the green beans whole, and cut the asparagus in half.
In a hot pot, brown the onions and shallots in a mixture of peanut oil and butter. Add the garlic and brown sugar, and let it cook for 5 minutes. Deglaze with cider vinegar, let it evaporate, then add the asparagus. Lower the heat and add the flour, mixing to coat the vegetables well. Add the herbs, thyme, bay leaf, and clove.
Pour the beer, add salt and pepper. Generously spread mustard on each side of the slices of gingerbread.
Place the spiced bread on the asparagus. Bring to a boil, add the baby potatoes, then lower the heat.
Let simmer for 20 minutes, covered. Add the beans and green beans. Stir and let cook for 10 minutes.
For cooking the lamb: heat the butter and garlic clove in the pan. Once the butter is foamy, add the lamb and sear it for 5 minutes. Lower the heat and baste the meat with the butter.
Finally, cook for another 8 minutes. Season with salt and pepper and let rest for 2 minutes under a sheet of aluminum foil. Serve the lamb over the stew and sprinkle everything with chopped parsley.
5 servings
5
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