Lamb Stew with Pesto & Arugula | Idaho Potato Commission
Combine the first 11 ingredients in a bowl or pot for four to six hours. Lightly season with salt before cooking in a 300-degree pre-heated oven for 2-1/2 to 3 hours. The vessel you are cooking in...
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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
- pepper
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