|
|
|
|
|
|
|
|
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 |
|
|
|
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
|
|
Nutrition Facts per Serving
Yield: Serves 6
|
| Calories: | 536 |
Fat. Total: | 36g |
Carbohydrates, Total: | 16g |
| Cholesterol: | 151mg |
Sodium: | 111mg |
Protein: | 34g |
| Fiber: | 2g |
% Cal. from Fat: | 60% |
Fat, Saturated: | 0g |
|
|
|
|
|
Recipes
|
|
Keywords
|
|
Articles
|
|
|
|
|
|
|
|
| Shopping Ideas and Offers |
|
|
|
|
|
|