Barbara Adams: Spring Lamb Stew, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Spring Lamb Stew
Recipe

This colorful version of lamb stew is made by adding vegetables to the basic stew recipe. The root vegetables can be glazed and added to the stew or they can be cooked in the stew, while the green vegetables are boiled or steamed and added to the stew just before serving.

Ingredients

Serves 6

1	recipe	lamb stew
1	large	carrot, peeled
1	pint	pearl onions, boiled for 1 minute, rinsed with cold water and peeled
1/2	pound	haricots verts or regular green beans or ½ cup fresh peas or frozen petite peas

Directions

Cook the stew as directed.
While it simmers, cut the carrots into wedges. Then add the carrots and onions to the stew during the last 30 minutes of cooking, or glaze the carrots and onions and add them to the stew just before serving.
If using beans or fresh peas, boil or steam them, and place on top of each serving. Or, if using frozen peas, heat them for a minute in the braising liquid just before serving.

Reprinted from "Cooking" by James Peterson,
published by Ten Speed Press. www.tenspeed.com

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	The Spring Lamb Stew recipe is from Cooking by James Peterson


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