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Lamb with New Potatoes

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Source: The Heritage of French Cooking

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Active Time:  15 Minutes
Total Time:  2 Hours 15 Minutes
Yield:  Serves 6

This recipe is a good example of a spring dish: tender lamb, new potatoes, baby carrots and delicate chervil. It is a lighter version of older recipes aiming to fill one up - with potatoes.

RECIPE INGREDIENTS

1 lamb shoulder, about 2 3/4 lbs, boned and trimmed, cut into 1 inch cubes

salt and freshly ground pepper

1/4 cup butter

3 1/2 ounces baby onions, minced

1 potato, about 5 ounces, finely grated

8 ounces baby carrots, sliced 1/8 inch thick

13 ounces very small new potatoes (about 30 potatoes)

1 teaspoon balsamic vinegar

2 tablespoons chopped chervil

Lamb with New Potatoes Recipe at Cooking.com

DIRECTIONS

Season the meat with salt and pepper. Melt the butter in a 4 quart pot. Add the meat and brown lightly over low heat, turning it constantly, about 5 minutes. Remove the meat to a bowl. Add the onions to the pot and sauté, without browning, for 2 minutes. Add the grated potato and carrots. Return the lamb to the pot and add 2 cups hot water. Cover the pot and cook for 1 1/2 hours over very low heat.

Meanwhile, peel the new potatoes or scrape them if their skin is very fine.

After the meat has cooked for 1 1/2 hours add the potatoes. Season with salt and pepper. Cook for about 30 minutes until the potatoes are very tender and can easily be pierced with a pointed knife. Remove from the heat. Pour the vinegar into the pot and gently mix. Add the chervil and mix again.

Spoon the lamb and baby potatoes into a deep dish and serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serves 6

Calories:

536

Fat. Total:

36g

Fiber:

Carbohydrates, Total:

16g

Sodium:

111mg

% Cal. from Fat:

60%

Cholesterol:

151mg

Protein:

34g

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