Lamb Stew
A rich and hearty stew of white beans, lamb, and vegetables.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Dutch oven
- Blender
- Food processor
- Fine-mesh sieve
- Slotted spoon
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
- Plastic wrap
Ingredients
- 1 lb. dry emergo (or other large white) beans
- 1⁄2 cup goose or duck fat
- 3 lb. trimmed stew lamb, cut into 2 1/2'' pieces
- Salt
- freshly ground black pepper
- 3 yellow onions, peeled
- 4 medium carrots, peeled
- 2 whole heads of garlic, halved
- 2 sprigs fresh thyme
- 1 bay leaf
- 3 medium tomatoes, diced
- 5 cloves
- 3⁄4 cup dry bread crumbs
- 1⁄4 cup butter, melted
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