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Lamb Stew with Pesto & Arugula
Recipe courtesy of Chef John Bubala
Kendall College
Chicago, IL
Yield: Serves 4
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 Tbsp Unsalted butter
- 2 Idaho Potatoes, cooked and hot
- 1/2 lb. Fresh basil, roughly chopped
- 1 Tbsp Grated Parmesan
- 1 Tbsp 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
Directions
- 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 should be covered with foil or a lid.
- Combine the basil, Parmesan, pine nuts and oil in your food processor, or chop by hand until a medium smooth paste is achieved.
- When the lamb stew is soft and tender, strain the liquid. Reduce the liquid by 1/2 to 3/4, depending on the flavor you like. Season and finish the liquid with 1T of unsalted butter.
- Scoop the flesh out of the baked potato and lightly season with salt and pepper, add 2T of butter with a fork and gently mix together.
- Combine the stew and liquid back together, evenly scoop the mashed potatoes into four bowls and with a slotted spoon, add the lamb stew on top of the potatoes.
- Spoon the pesto over the top of the stew and dress your arugula and put it on top of the stew for your garnish.
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