Lamb Stew with Pesto & Arugula | Idaho Potato Commission

Ingredients

• 2 lb. lamb stew meat, 1/2 cubes
• 1 bottle dry red wine
• 6 garlic cloves, crushed
• 2 fresh thyme sprigs
• 4 fresh rosemary sprigs
• 1 whole bay leaf
• 10 whole black pepper corns
• 6 cups beef, chicken or lamb stock, or cube stock
• 2 medium carrots, split lengthwise, 1/2 cut
• 1 large Spanish onion, 1/2 inch diced
• 2 celery stalks, split lengthwise, 1/2 inch cut
• 3 tablespoons unsalted butter
• 2 Idaho potatoes, cooked and hot
• 1/2 lb. fresh basil, roughly chopped
• 1 tablespoon grated Parmesan
• 1 tablespoon toasted pine nuts
• 3/4 cup olive oil
• 1/2 lb. fresh arugula
• 3/4 cup your favorite salad dressing
• Salt and pepper to taste