Lamb Sauté with Fresh Thyme and Garden VegetablesTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation and cooking time: About 10 minutes + oven time
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:92.3 kcal
Proteins:8.1 g
Fats:2.4 g
Carbohydrate:10.3 g
Fibers:1.7 g
Sugar:1.8 g
Cholesterol:19.9 mg
Sodium:115.1 mg
Calcium:46.8 mg
Energy:752 kcal
Proteins:66.3 g
Fats:19.3 g
Carbohydrate:83.9 g
Fibers:13.6 g
Sugar:14.4 g
Cholesterol:162.5 mg
Sodium:937.9 mg
Calcium:381.2 mg
SIMILAR RECIPES
Welsh Roast Lamb with Rosemary and Garlic
Rack of Lamb Steamed with Thyme
Leg of Spring Lamb on a Bed of Potatoes and Sautéed Spinach
Rack of Lamb with Wild Thyme and Mirabelle Plums
Lamb Tagine with Artichokes and Peas
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
g
lamb, well trimmed, cut into cubes
15
ml
fresh thyme
60
ml
flour
3
cloves of garlic, chopped
2
carrots, cut into sticks
2
stalks of celery, cut into short pieces
1
small white turnip
2
leeks, white parts only, thinly sliced
1
red pepper
salt and pepper
METHOD
- Sauté the cubed lamb in a Dutch oven or cocotte; sprinkle with flour; continue cooking for a few moments;
- add the carrots, celery and turnip; add the brown stock (and red wine, if using);
- season with salt, pepper and thyme;
- place in a 180° C (350° F) oven; cook gently;
- near the end of the cooking time, add the garlic, leek and bell pepper;
- remove from the oven once the lamb is tender and the vegetables are cooked.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
An original recipe from Jeannot Desgagnés, chef of La Roche Pleureuse (Charlevoix, Québec)
This dish is quick and easy and much appreciated by lamb lovers. It's even better served on noodles with a piece of buttered toast sprinkled with thyme.Just before adding the liquid, you can add to the stock 65 ml (1/4 cup) red wine, preferably young and fruity.
*The brown stock is made by browning meaty beef bones and then simmering them in water with an onion and 2 carrots for 2 hours until reduced by half. Season, and for this recipe add some diced tomato.
