Springtime Lamb with Artichoke Hearts and Herbs from the “Kitchen Garden”

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Courtesy of Lucinda Hutson

This stew sings of springtimefragrant lemon thyme mingles with rosemary, bay and dill around tender lamb simmered with artichoke hearts. Serve over rice, couscous or orzo, and pass around small bowls of chopped green onions, freshly minced dill, lemon slices and mint sprigs for garnish. Leftover stew thickens (and tastes even better)I like to serve it on tapas plates with appetizer forks and crostini.

Fairly difficult

Springtime Lamb with Artichoke Hearts and Herbs from the “Kitchen Garden”

Ingredients

For 4 Person(s)

Recipe

  • 2 pounds Boneless Lamp (top sirloin or shoulder), cut into 1-inch pieces, seasoned with salt and pepper
  • 3 tablespoons Olive Oil, divided
  • 1 White Onion, chopped
  • 2 Leeks, white and pale green parts only, sliced
  • 2 Carrots, chopped
  • 1 Stalk Celery, chopped
  • 2 teaspoons Dried Thyme
  • 4 Fresh Bay Leaves
  • 4 Garlic Cloves, chopped
  • 1 1/2 cups Dry White Wine
  • 2 cups Rich Chicken Stock
  • FOR THE ARTICHOKES
  • 2 8 oz. Jars Artichoke Hears, packed in water, drained
  • 1 tablespoons Olive Oil
  • 2 teaspoons Minced Fresh Rosemary
  • 1 tablespoons Minced Fresh Thyme
  • Cayenne Pepper, to taste
  • Salt and Pepper, to taste
  • TO FINISH
  • 2 Medium Zucchini, sliced
  • 4 tablespoons Lemon Juice
  • 1 Bunch Fresh Dill, Loosely Chopped
  • A few sprigs Fresh Mint, leaves only, chopped
  • Chopped green onions, freshly minced dill, lemon slices and mint sprigs, for garnish

Springtime Lamb with Artichoke Hearts and Herbs from the “Kitchen Garden” Directions

  1. Heat 1 tablespoon of the olive oil in a large sauté pan over medium-high heat.
  2. Add half of the lamb and brown evenly on all sides.
  3. Remove the lamb from the pan with a slotted spoon and set aside.
  4. Wipe out the pan and repeat the procedure with 1 tablespoon of oil and the remaining lamb. Set aside.
  5. Add the last tablespoon of the olive oil to the pan and cook the onion, leeks, carrot and celery over medium heat until they have wiltedadding the thyme and bay leaves as they cook.
  6. Add the garlic and cook for another minute.
  7. Transfer to a Dutch oven over medium heat, stir in the wine and reduce for about 10 minutes.
  8. Add the lamb and stock to the pot and bring to a gentle boil.
  9. Immediately reduce the heat to simmer (do not allow to continue to boil!), covered, for an hour or longeruntil the meat is tender.
  10. While the stew simmers, heat 1 tablespoon of olive oil with the butter in a sauté pan over medium-high heat.
  11. Add the artichoke hearts, rosemary, thyme, cayenne, and salt and pepper, to taste.
  12. Sauté until goldenturning gently to keep the hearts intact.
  13. Remove to a plate with a slotted spoon and set aside.
  14. In the same pan, briefly sauté the zucchini.
  15. In the final 10 minutes of cooking the stew, gently fold in the zucchini and artichokes.
  16. Just before serving, stir in the lemon juice and the freshly chopped dill and mint.
  17. To serve, pass around bowls of garnish, and if serving the next day, reheat on low heat or in a 325° ovenadding a small amount of water or chicken stock, as needed.

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