by Lisa Samuel, Co-op News contributor
Spring Lamb Stew with Farro
- ½ pound lamb stew meat
- 2 tablespoons extra virgin olive oil, divided
- 2 leeks, sliced
- 1 fennel bulb, cored and sliced
- ½ teaspoon salt, or to taste
- Pinch red pepper flakes
- ¼ cup white wine
- 3 ½ cups water or homemade chicken stock without salt
- 1 cup farro
- 1 cup fresh or frozen peas
- 2 tablespoons fresh tarragon, chopped
- Zest of one lemon
- Preheat oven to 325 F.
- Season the lamb stew meat with salt. Place a heavy-bottomed, oven safe pot over medium heat. Add one tablespoon of the olive oil and then add the lamb in one layer. Let brown well on one side before turning the pieces to brown the other side. Remove the lamb from the pan and place in a bowl.
- Reduce the heat to medium-low. Add the other tablespoon of olive oil, the leeks, fennel bulb, salt and red pepper flakes. Sauté about 5 minutes, until vegetables are starting to soften. Add the white wine and stir. Add the water or chicken stock and then stir in the farro. Bring the liquid to a boil and then reduce to a simmer. Place a tight-fitting lid on the pot and place the pot in the oven. Let cook for about 1 ½ to 2 hours, or until the lamb is tender and the farro is cooked.
- Remove from the oven and stir in the peas, tarragon and lemon zest.
See Lisa's column about including more whole grains in your diet.