Lamb Stew with Pesto & Arugula
- 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 and pepper to taste
- 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 1 tablespoon of unsalted butter.
- Scoop the flesh out of the baked potato and lightly season with salt and pepper, add 2 tablespoons 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.
Yield: 4 servings