Spring Lamb Stew with Green Garlic
A nourishing and flavorful lamb stew featuring tender lamb shoulder slow-cooked with fresh spring garlic and a medley of crisp seasonal vegetables, creating a comforting yet light dish perfect for any occasion.
Equipment
- 1 Dutch oven or large heavy-bottomed pot
- 1 large sauté pan
- 1 Chef’s knife
- Measuring cups and spoons
- 1 wooden spoon
Ingredients
- 2½ tablespoons olive oil divided
- 2 pounds boneless lamb shoulder cut into bite-sized pieces
- Salt and pepper to taste
- 1½ cups vegetable stock
- ½ large yellow onion peeled
- A few sprigs fresh thyme
- 1½ cups baby carrots peeled and thinly sliced
- 1½ cups scallions white and green parts, finely chopped
- 1 tablespoon spring garlic greens finely chopped
- 1 tablespoon spring garlic bulb minced
- 4 cups rainbow chard finely chopped (about ¼ pound)
- 2 cups sugar snap peas thinly sliced (about ½ pound)
Instructions
- Prepare Your Lamb for Browning: Start by trimming any excess fat from the lamb shoulder and cutting it into uniform, bite-sized pieces—about 1 to 1½ inches each. This ensures even cooking and tender results. Season the lamb pieces generously with salt and freshly ground black pepper on all sides. This simple seasoning is key to developing deep flavor during browning.
- Heat the Dutch Oven and Add Olive Oil: Place your Dutch oven or heavy-bottomed pot on the stove over medium-high heat. Allow it to preheat for about 3 to 5 minutes so the surface is evenly hot. Add 1½ tablespoons of olive oil, swirling it around to coat the bottom thoroughly. The oil should shimmer slightly but not smoke. This step prepares the pot to create a beautifully caramelized crust on the lamb.
- Brown the Lamb in Batches: Add the seasoned lamb pieces in a single layer to the hot oil. Avoid overcrowding the pot, as this will cause the meat to steam instead of brown. If necessary, brown the lamb in two batches. Cook each batch for about 4 to 5 minutes, turning the pieces frequently with a wooden spoon or tongs to brown all sides evenly. The lamb should develop a rich, golden-brown crust, which locks in juices and adds depth to the stew’s flavor. Once browned, transfer the lamb to a clean plate and set aside.
- Add Aromatics and Stock to the Pot: After removing the browned lamb, lower the heat to medium. Add the vegetable stock to the Dutch oven, scraping the bottom with your wooden spoon to loosen any browned bits (this process is called deglazing and enhances the stew’s richness). Next, add the peeled half of a large yellow onion and a few fresh thyme sprigs to the pot. These aromatics will infuse the stock with subtle sweetness and herbaceous notes as it simmers.
- Simmer Lamb Gently for Tenderness: Return all the browned lamb pieces to the pot, nestling them around the onion and thyme. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 1 hour. This slow simmering breaks down connective tissue, making the lamb tender and flavorful. Avoid lifting the lid frequently—each time you open it, heat escapes, lengthening cooking time.
- Sauté the Vegetables Separately: While the lamb simmers, heat the remaining 1 tablespoon of olive oil in a large sauté pan over medium-low heat. Add the baby carrots to the pan and cover with a lid to trap steam, allowing them to soften slightly for about 5 minutes. This gentle cooking brings out their natural sweetness without making them mushy.
- Add Alliums and Garlic for Flavor: Once the carrots begin to soften, uncover the pan and stir in the finely chopped scallions (both white and green parts), minced spring garlic bulb, and spring garlic greens. Continue to cook, stirring frequently, for 2 to 3 minutes.The alliums will become fragrant and tender, layering fresh, mild garlic and onion flavors into the vegetable mix.
- Incorporate Chard and Sugar Snap Peas: Add the chopped rainbow chard and thinly sliced sugar snap peas to the sauté pan. Stir well to combine all the vegetables evenly. Cook for an additional 2 minutes, just until the chard wilts and the snap peas soften slightly but still maintain their crispness. This quick sauté keeps the vegetables vibrant, adding texture and color to the stew.
- Combine Vegetables with Simmered Lamb: After the lamb has simmered for 1 hour, carefully remove the onion half and thyme sprigs from the Dutch oven—they’ve imparted their flavor and are no longer needed. Gently stir the sautéed vegetable mixture into the lamb stew. Mix thoroughly to blend the fresh vegetables with the rich lamb broth.
- Continue to Simmer Until Tender: Cover the pot again and allow the stew to simmer on low heat for another 15 minutes. This additional cooking melds the flavors beautifully and ensures the lamb is melt-in-your-mouth tender while the vegetables remain perfectly cooked but not overdone.
- Final Seasoning and Taste Check: Before serving, taste the stew and adjust the seasoning with salt and freshly ground black pepper as needed. Seasoning at the end lets you control the flavor balance without over-salting. Remember, the lamb and vegetables absorb flavors during cooking, so this final step is crucial.
- Serve and Enjoy Warm: Spoon the stew into warmed bowls, making sure to get a generous portion of tender lamb and vibrant vegetables in each serving. This stew pairs wonderfully with crusty bread or creamy mashed potatoes but is equally satisfying on its own. Enjoy your wholesome, flavorful Spring Lamb Stew with Green Garlic!
Notes
- Use boneless lamb shoulder for tender, flavorful meat that holds up well during slow cooking.
- Brown the lamb in batches to avoid steaming and ensure a rich caramelized crust.
- Fresh spring garlic adds a delicate, mild garlic flavor—if unavailable, substitute with mild young garlic or scallions.
- Chard and sugar snap peas should be added late in cooking to preserve their vibrant color and crisp texture.
- Season gradually, tasting near the end to avoid over-salting.
- This stew improves in flavor if made a day ahead and reheated gently.
