Description
A light, flavorful Easter brunch stew bursting with spring vegetables and tender lamb.
Ingredients
Scale
- 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth or lamb broth
- 1 cup dry white wine (optional)
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 cup chopped carrots
- 1/2 cup chopped fresh parsley
- Zest and juice of 1 lemon
- 1/4 cup heavy cream (optional, for richness)
- Crusty bread, for serving
Instructions
- In a large pot, heat olive oil. Sear lamb until browned; remove and set aside.
- Add onion and cook until softened. Add garlic and cook until fragrant.
- If using white wine, deglaze the pot.
- Return lamb to the pot. Add chicken broth; simmer covered for 1.5 to 2 hours.
- Add carrots, simmer for 15 minutes. Add asparagus, simmer for 5 minutes. Stir in peas.
- Stir in parsley, lemon zest, and lemon juice. Add cream if desired. Season to taste.
- Ladle the Easter brunch stew into bowls and serve hot with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Stew
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Easter, brunch, lamb stew, spring vegetables