Summer Lamb with Rhubarb + Leek - barre3

Ingredients

• 2 Tbs. coconut oil
• 2 pounds boneless lamb shoulder or top round, cut into 2-inch cubes
• 1 large leek, light green and white parts, thinly sliced into rings
• 5 large garlic cloves, smashed with knife blade, peel removed
• 1 tsp. minced rosemary
• 2 medium carrots, cut into ½-inch pieces
• 2 cups small - medium cauliflower florets
• 1 cup whole pitted prunes
• 4 cups water or broth of your choice
• 2 cups sherry wine
• 2 large stalks rhubarb, chopped into 1-inch pieces (about 2 cups)
• 1 bunch Swiss or rainbow chard, stems and leaves separated, stems thinly sliced; leaves roughly chopped
• 2 tsp. sherry vinegar
• 3 Tbs. roughly chopped flat leaf parsley
• Sea salt + freshly ground black pepper to taste