Lamb Stew with Lemon and Thyme Recipe
Ingredients
- 1 ½ pounds boneless lamb shoulder, cut into 1 ½-inch chunks
- 2 tablespoons flour
- 2 tablespoons vegetable oil
- 2 shallots, thinly sliced
- 3 leeks, ends trimmed, green parts discarded, thinly sliced
- 1 garlic cloves, minced
- 1 teaspoon thyme, minced
- 1 cup chicken stock
- 1 cup dry white wine
- 2 teaspoons lemon juice
- 2 strips lemon peel
- Salt and pepper
- 2 tablespoons parsley, chopped
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