Lamb, leek and artichoke stew.

We just got back from Sundance and the ALTitude Design Summit. Whew! 15 hr jetlag with a wee one is not for the feint of heart. While I was in Park City trying to decide what to make for dinner, I was inspired by this beautiful artichoke tureen in my parent’s china cabinet. It ended up being a great thing to serve 16 of our friends visiting for Sundance as I was able to make it in the morning in between FX’s naps. The lemon and leeks play beautifully off the lamb, which is cooked until very tender and until it has lost any hint of gaminess–making it quite a crowd pleaser. The recipe is pretty simple: you brown the lamb, remove it, cook the onion and leeks and herbs together in the lamb juices, return the lamb, add stock and simmer for a couple of hours. Add lemon juice and artichokes (I used canned hearts in water) and simmer a little longer. And you’re done! I served this with risotto, but egg noodles or potatoes would also work well. I’m definitely adding this to my list of great make-ahead, crowd-pleasing, winter dishes! See this post for more great lasagna alternatives.

Oh and here’s a picture of the lil man in the official Sundance onesie!!

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7 responses to “Lamb, leek and artichoke stew.

  1. Loving that dish and the little man in his Sundance get up! Stew sounds delicious of course too.

  2. FX is soooo cute!
    Immeasurable props to you for doing all that traveling and hosting! I hope you’ve been resting since then!

  3. I think that leeks, lemon, and lamb is the perfect combination. Sounds wonderful and I’m sure it was! And WHO COULD BE CUTER!!! Love him!

  4. First of all, that dish looks delicious. But your little man is scrumptious. So so cute!!!

  5. Federico Scatenato

    The globe artichoke (Cynara cardunculus var. scolymus)[1] is a variety of a species of thistle cultivated as a food. The edible matter is buds that form within the flower heads before the flowers come into bloom. The buds go away or change to a coarse, barely edible form when the flower blooms. The uncultivated or wild variety of the species is called a cardoon. It is a perennial plant native to the Mediterranean region..

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  6. Sheena Philen

    Apart from food use, the globe artichoke is also an attractive plant for its bright floral display, sometimes grown in herbaceous borders for its bold foliage and large purple flower heads…*^’

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  7. To save time, have the butcher trim the excess fat from the lamb shoulder and cut the meat into two-inch pieces.

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