Reviews (2) Add Rating & Review 20 Ratings 5 star values: 6 4 star values: 6 3 star values: 3 2 star values: 4 1 star values: 1 Martha Stewart Member Rating: Unrated 11/16/2014 I made this recipe tonight but doctored it up a bit. Added a bit of cumin and some lemon juice - the broth was great. The meat could have cooked a bit longer... But overall, a good recipe... Martha Stewart Member Rating: 2 stars 12/03/2011 This was edible, but not a "must repeat" recipe for us. Time & prep were too extensive for the payoff, and my house still stinks to high heaven.
Back to Lamb, Potato, and Leek Stew All Reviews for Lamb, Potato, and Leek Stew - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Lamb, Potato, and Leek Stew Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4
Ingredients Ingredient Checklist 1 1/4 pounds boneless lamb shoulder, cut into 1-inch pieces Coarse salt and ground pepper 1 bunch leeks (1 1/2 pounds), white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced crosswise 5 1/2 cups low-sodium chicken broth 3/4 pound small potatoes, halved or quartered if large 1/3 cup roughly chopped fresh parsley, for serving
Cook’s Notes You could also try this flavorful dish with cubed beef chuck, pork shoulder, or boneless, skinless chicken thighs instead of lamb, and use 3 medium onions in place of the leeks.
Gallery Lamb, Potato, and Leek Stew
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4
Gallery
Lamb, Potato, and Leek Stew
Lamb, Potato, and Leek Stew
Lamb, Potato, and Leek Stew
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr 15 mins
Servings: 4
prep: 15 mins
total: 1 hr 15 mins
prep:
15 mins
total:
1 hr 15 mins
Servings: 4
4
Ingredients
Ingredients
- 1 1/4 pounds boneless lamb shoulder, cut into 1-inch pieces Coarse salt and ground pepper 1 bunch leeks (1 1/2 pounds), white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced crosswise 5 1/2 cups low-sodium chicken broth 3/4 pound small potatoes, halved or quartered if large 1/3 cup roughly chopped fresh parsley, for serving
Directions
Season lamb with salt and pepper. In a large Dutch oven or heavy pot, cook lamb over medium until some of the fat has rendered, about 4 minutes. Increase heat to high and cook, stirring occasionally, until lamb is browned on all sides, 4 minutes. Add leeks and cook, scraping up any browned bits from the bottom of the pot, until leeks are translucent, 4 minutes. Add broth.
Bring mixture to a boil. Reduce heat and simmer, partially covered, 45 minutes. Add potatoes and cook until potatoes and lamb are tender when pierced with a knife, 15 minutes. Season to taste with salt and pepper. To serve, top with parsley.
Cook’s Notes You could also try this flavorful dish with cubed beef chuck, pork shoulder, or boneless, skinless chicken thighs instead of lamb, and use 3 medium onions in place of the leeks.
Cook’s Notes
You could also try this flavorful dish with cubed beef chuck, pork shoulder, or boneless, skinless chicken thighs instead of lamb, and use 3 medium onions in place of the leeks.
Reviews (2)
Add Rating & Review 20 Ratings 5 star values: 6 4 star values: 6 3 star values: 3 2 star values: 4 1 star values: 1
Martha Stewart Member Rating: Unrated 11/16/2014 I made this recipe tonight but doctored it up a bit. Added a bit of cumin and some lemon juice - the broth was great. The meat could have cooked a bit longer... But overall, a good recipe... Martha Stewart Member Rating: 2 stars 12/03/2011 This was edible, but not a "must repeat" recipe for us. Time & prep were too extensive for the payoff, and my house still stinks to high heaven.
Reviews (2)
Add Rating & Review 20 Ratings 5 star values: 6 4 star values: 6 3 star values: 3 2 star values: 4 1 star values: 1
Add Rating & Review
20 Ratings 5 star values: 6 4 star values: 6 3 star values: 3 2 star values: 4 1 star values: 1
20 Ratings 5 star values: 6 4 star values: 6 3 star values: 3 2 star values: 4 1 star values: 1
20 Ratings 5 star values: 6 4 star values: 6 3 star values: 3 2 star values: 4 1 star values: 1
5 star values: 6 4 star values: 6 3 star values: 3 2 star values: 4 1 star values: 1
Martha Stewart Member Rating: Unrated 11/16/2014 I made this recipe tonight but doctored it up a bit. Added a bit of cumin and some lemon juice - the broth was great. The meat could have cooked a bit longer... But overall, a good recipe... Martha Stewart Member Rating: 2 stars 12/03/2011 This was edible, but not a "must repeat" recipe for us. Time & prep were too extensive for the payoff, and my house still stinks to high heaven.Martha Stewart Member
Rating: Unrated 11/16/2014
I made this recipe tonight but doctored it up a bit. Added a bit of cumin and some lemon juice - the broth was great. The meat could have cooked a bit longer… But overall, a good recipe…
Rating: Unrated
Rating: 2 stars 12/03/2011
This was edible, but not a “must repeat” recipe for us. Time & prep were too extensive for the payoff, and my house still stinks to high heaven.
Rating: 2 stars
All Reviews for Lamb, Potato, and Leek Stew
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lamb, Potato, and Leek Stew
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
