Recipe for Spring Vegetable Stew and Grilled Lamb

AuthorCategoryDifficultyBeginner

A delicious spring recipe for vegetable stew served with grilled lamb.

Yields5 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins
Cooking the lamb
 300 Slices of lamb leg
 30 Butter
 1 clove Garlic
Vegetable Stew
 1 Onion
 2 Shallot
 1 clove Garlic
 ½ Green asparagus
 ½ White asparagus
 200 Fresh shelled beans
 400 New potatoes
 250 Green beans
 ½ Brown beer
 5 Apple cider vinegar
 20 Flour
 25 Brown sugar
 20 Strong mustard
 1 Flat-leaf parsley
 50 Unsalted butter
 4 Peanut oil
 1 Herb bouquet
 1 Clove
 10 pinches Fine salt
 5 Pepper mill
 10 Coarse salt
Directions
1

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.

2

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.

3

Pour the beer, add salt and pepper. Generously spread mustard on each side of the slices of gingerbread.

4

Place the spiced bread on the asparagus. Bring to a boil, add the baby potatoes, then lower the heat.

5

Let simmer for 20 minutes, covered. Add the beans and green beans. Stir and let cook for 10 minutes.

6

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.

7

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.

Ingredients

Cooking the lamb
 300 Slices of lamb leg
 30 Butter
 1 clove Garlic
Vegetable Stew
 1 Onion
 2 Shallot
 1 clove Garlic
 ½ Green asparagus
 ½ White asparagus
 200 Fresh shelled beans
 400 New potatoes
 250 Green beans
 ½ Brown beer
 5 Apple cider vinegar
 20 Flour
 25 Brown sugar
 20 Strong mustard
 1 Flat-leaf parsley
 50 Unsalted butter
 4 Peanut oil
 1 Herb bouquet
 1 Clove
 10 pinches Fine salt
 5 Pepper mill
 10 Coarse salt

Directions

Directions
1

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.

2

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.

3

Pour the beer, add salt and pepper. Generously spread mustard on each side of the slices of gingerbread.

4

Place the spiced bread on the asparagus. Bring to a boil, add the baby potatoes, then lower the heat.

5

Let simmer for 20 minutes, covered. Add the beans and green beans. Stir and let cook for 10 minutes.

6

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.

7

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.

Notes

Recipe for Spring Vegetable Stew and Grilled Lamb

Leave a Review

Nutrition Facts

5 servings

Serving size

5

Scroll to top
thTH