Fabulous! I used half the potatoes called for & pecorino pepato which I already had. The lamb & potatoes were tender in an hour and a half. I will definitely make this again.
Lamb Stew
Traditionally cooked under a pastry crust, this slow-simmered stew is just as delicious without one.
Credit: Todd Coleman
3 lbs. boneless, trimmed lamb
shoulder, cut into 2" cubes
2 lbs. new potatoes, peeled and cut into 2" pieces
1⁄3 lb. pecorino cheese, cut into 1⁄2" cubes
1⁄4 lb. piece soppressata or spicy salami,
cut into 1⁄4" cubes
2 tsp. crushed red chile flakes
4 sprigs thyme
2 carrots, peeled and cut crosswise into 1⁄4"-thick coins
1 large onion, roughly chopped
1 rib celery, chopped
1⁄2 head (about 12 oz.) curly endive or escarole,
ends trimmed and roughly chopped
Kosher salt and freshly ground black pepper, to taste
1. Combine ingredients in a 5-qt. dutch oven with 2 1⁄4 cups water. Cover pot with aluminum foil and then with the pot lid to create a tight seal. Cook over medium-low heat, shaking dutch oven occasionally, until the lamb and potatoes are tender and the juices have thickened slightly, about 2 1⁄2 hours.
SERVES 6
Ratings & Reviews (5)
This soup had some nice flavor...but here are some tips to make it better. Brown the lamb first...the color is offsetting and doesn't look like the photo (dredge in a little flour first before browing)...it would also be better if the lamb was cut in 1 inch pcs instead of 2inch. The same goes for the potatoes...basically cut the veggies the same size you cut the meat. The Texture is uneven..so I would suggest pureeing 1/2 the batch and then adding to the rest of the stew.
This is incredible! I wonder what country it's from?
Amazing! And easy! I followed the recipe to a 'T' and wouldn't change a thing.
very good.
Lamb Stew
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