Lamb Stew with Zucchini
We’re halfway through spring, and although the days are warming, teasing us out into the garden to play, there are still rainy afternoons giving us perfect opportunities to stay inside and cook up a lamb stew. This version keeps it light with fresh zucchini and a hint of lemon zest.
Lamb Stew with Zucchini Recipe
4 lbs boneless lamb shoulder meat, trimmed of silver skin and hard white pieces of fat, cut into 1-inch pieces (the smaller size allows quicker cooking and a more tender stew)
1 1/4 cups fresh Italian parsley, chopped
3 garlic cloves, minced
1 T finely grated lemon peel
3 T olive oil
2 large onions, thinly sliced
3/4 tsp dried thyme
1 1/2 cups or more low-salt chicken broth
1 1/2 lbs small zucchini, halved and sliced into 1/2 inch half moons salt and pepper
Before trimming lamb, rinse thoroughly in colander placed in sink. Pat dry with flour sack or paper towel. Trim according to instructions, above.
Note: Rinsing meats and patting dry allows for better browning.
Place lamb in large bowl. Sprinkle with salt and pepper. Let stand at room temperature for 30 minutes. Combine chopped parsley, minced garlic and lemon peel in small bowl. Heat oil in large, heavy pot over high heat. Add lamb in batches and brown on all sides. Transfer lamb to medium bowl. Add onion to drippings in pot and sauté until soft, about 7 minutes. Add chopped parsley mixture and thyme. Stir for 30 seconds. Return lamb and any accumulated juices to pot. Add 1 1/2 cups broth and bring to boil. Reduce heat to medium-low, cover and simmer until lamb is very tender, about 1 1/2 hours. Check periodically to see if dry and add broth if necessary. Add zucchini to pot, cover and simmer for 15-20 minutes, or until zucchini is just tender and still retains shape. Season with salt and pepper to taste. Serve in shallow bowls with couscous, rice or Dimitria’s Greek Lemon Potatoes. Serves 6.
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