Spring Lamb Stew

For this recipe I recommend using a Dutch oven. There’s something about meat cooking for an hour or two in a Dutch oven that results in amazingly tender and flavorful meat, but if you don’t have a Dutch oven, this recipe can be made on the stovetop in a large, covered pot.

Preheat oven to 325ºF. Melt butter in Dutch oven. Coat lamb cubes in flour and brown on each side, about 5 minutes. Add herbs and garlic and cook for 1 more minute, then add red wine and simmer for 3 minutes.

Add chicken broth and kamut, cover, and place in a 325ºF oven and cook for 30 minutes. If you don’t have a Dutch oven, simply simmer stew on stovetop over medium-low heat.

After 30 minutes have passed, add carrots, turnips, and pearled onions, then return to the oven. Cook for 45 minutes to 1 hour, checking on the stew and stirring every 15 minutes. It’s finished once lamb is beginning to fall apart and kamut has a popped appearance.

Once kamut and lamb are done cooking, add remaining vegetables to pot and return to the oven for 5 minutes. Stir in balsamic vinegar before serving.