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Lamb with New Potatoes
- Active Time 15m
- Total Time 2h 15m
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.
- 1 lamb shoulder, about 2 3/4 pounds, 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
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 saute, 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.
nutrition information per serving
536 calories; 36g total fat; 151mg cholesterol; 111mg sodium; 16g carbohydrates; 2g fiber; 34g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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