Lamb stew printanière from The Way To Cook by Julia Child

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Notes about this recipe

  • ashallen on October 28, 2019

    Very good version of a classic French lamb stew. I use ~2.5 lb boneless lamb leg instead of shoulder. White wine or additional chicken stock works as a substitute for vermouth. Dried herbes de Provence is a great substitute for rosemary. We usually use 1.5 lb Yukon Gold potatoes and 1 lb carrots instead of the suggested veggies (and serve green peas on the side). We like the meat and vegetables to be very tender so I usually simmer the stew 90 vs. 30 minutes after adding the vegetables. The rosemary flavor seems to evaporate if I add it with the lamb (probably due to our longer cooking time), so I now add 2 tsp fresh rosemary with the potatoes/carrots. There usually isn't much fat from the lamb I use, so I don't bother degreasing and the sauce gets thick and flavorful - delicious! Freezes well.

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