Culinary Explorer
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Spring Lamb Stew with New Potatoes and Peas
Created by Chef Ally
Young lamb braised until tender with the first new potatoes of spring and sweet peas added at the last moment, finished with fresh mint and parsley. A celebration of the season in one pot.
Spring lamb is a fleeting thing. The animals are young, the meat is mild and tender, and the window is short. When you find it at the market, buy it. This is the moment.
New potatoes arrive at the same time, no bigger than a walnut, with skins so thin you could rub them off with your thumb. And the peas, the first ones of the year, sweet enough to eat raw while you shell them. These three ingredients belong together. The calendar arranged it that way.
The cooking is simple. Brown the lamb well, braise it gently in good stock, add the potatoes partway through, and scatter the peas in at the very end so they keep their color and snap. Fresh mint and parsley at the finish. That is all. Perfect ingredients need almost nothing done to them.
This is the kind of dish you make for Easter, or for any Sunday when the farmers market has finally shaken off winter. The sort of thing you bring to the table in the pot itself, steam rising, letting everyone serve themselves. Every meal is a meaningful choice, and choosing to cook what the season offers connects you to something larger than dinner.
Ingredients
boneless lamb shoulder
Quantity
3 pounds
cut into 2-inch pieces
fine sea salt
Quantity
to taste
black pepper
Quantity
to taste
freshly ground
| Ingredient | Quantity |
|---|---|
| boneless lamb shouldercut into 2-inch pieces | 3 pounds |
| fine sea salt | to taste |
| black pepperfreshly ground | to taste |
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