Lamb Stew with Pesto and Arugula
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Credit: John Bubala, Adjunct Instructor, Kendall College, Chicago
The National Culinary Review, April 2012
From the Chef
“Courtesy of the Idaho Potato Commission”
2 lbs. lamb stew meat, cut in ½-inch cubes
1 bottle dry red wine
6 garlic cloves, crushed
2 fresh thyme sprigs
4 fresh rosemary sprigs
1 whole bay leaf
10 whole black peppercorns
6 cups beef, chicken or lamb stock
2 medium carrots, split lengthwise, ½-inch cut
1 large Spanish onion, ½-inch diced
2 celery stalks, split lengthwise, ½-inch cut
½ lb. fresh basil, rough chopped
1 T. grated Parmesan
1 T. toasted pine nuts
3/4 cup olive oil
3 T. unsalted butter, divided
2 Idaho potatoes, cooked, hot
½ lb. fresh arugula
3/4 cup salad dressing
Salt and pepper, to taste
1. Combine lamb, wine, garlic, thyme, rosemary, bay leaf, peppercorns, stock, carrots, onion and celery in bowl or pot for 4-6 hours. Lightly season with salt; cook in 300ºF preheated oven, covered, for 2½-3 hours.
2. Combine basil, Parmesan, pine nuts and olive oil in food processor, or chop by hand until medium-smooth paste achieved.
3. When lamb stew is soft and tender, strain liquid. Reduce liquid by ½ to 3/4, depending on desired flavor. Season; finish with 1T. unsalted butter.
4. Scoop flesh out of baked potato; lightly season with salt and pepper. Add remaining butter with fork; gently mix together.
5. Combine stew and liquid back together. Evenly scoop mashed potato into four bowls. With slotted spoon, add lamb stew on top of potatoes.
6. Spoon pesto over top of stew. Dress arugula; put on top of stew for garnish.
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