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Lamb Sauté with Fresh Thyme and Garden Vegetables Recipe
Lamb Sauté with Fresh Thyme and Garden Vegetables
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Flavors of Quebec
Total time: 30 to 60 minutes
Preparation and cooking time: About 10 minutes + oven time
Difficulty: Easy
Chef's Note

An original recipe from Jeannot Desgagnés, chef of La Roche Pleureuse (Charlevoix, Québec)

This dish is quick and easy and much appreciated by lamb lovers. It's even better served on noodles with a piece of buttered toast sprinkled with thyme. 

Just before adding the liquid, you can add to the stock 65 ml (1/4 cup) red wine, preferably young and fruity.

*The brown stock is made by browning meaty beef bones and then simmering them in water with an onion and 2 carrots for 2 hours until reduced by half. Season, and for this recipe add some diced tomato. 

Ingredients for 4 servings
- 1 kg (2 1/4 lb.) Lamb, well trimmed, cut into cubes
- 1 tbsp. fresh Thyme
- 60 ml (1/4 cup) flour
- 500 ml (2 cups) flavorful brown stock*, lightly flavored with tomato
- or demi-glace (in which case omit the flour)
- 3 cloves of garlic, chopped
- 2 carrots, cut into sticks
- 2 stalks of celery, cut into short pieces
- 1 small white turnip
- 2 leeks, white parts only, thinly sliced
- 1 red pepper
- Salt and pepper
  1. Sauté the cubed lamb in a Dutch oven or cocotte; sprinkle with flour; continue cooking for a few moments;
  2. add the carrots, celery and turnip; add the brown stock (and red wine, if using);
  3. season with salt, pepper and thyme;
  4. place in a 180° C (350° F) oven; cook gently;
  5. near the end of the cooking time, add the garlic, leek and bell pepper;
  6. remove from the oven once the lamb is tender and the vegetables are cooked.
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