While I dream of daffodils and pussy willows, of fat asparagus and sweet snap peas, the first spring days in the heartland are often crowned with snow or washed in rain.
In warmer, more predictable parts of the world, you’ll find super-fresh vegetables as well as lamb on menus. It is an iconic food of spring—the pascal lamb of Passover, Easter’s roast leg of lamb. In Islamic cultures, lamb is associated with sacrifice and generosity during the season of Ramadan.
Here, spring days often end with a chill and the need for a warming dinner, but one that won’t weigh you down. Here’s a light stew chock-full of vegetables that augments the meat with chickpeas. It hits just the right note as we transition seasons. Plus, the balance of ingredients stretches the grocery budget, especially when using the right cut of meat. Choose lamb shoulder—it’s too sturdy for the grill or to sauté, but turns silky and fork-tender when slowly simmered over low heat.
Such a stew is easy on the cook and immensely flexible; vary the vegetables depending on season or try different herbs and spices. You can use canned beans here, but if you have time to cook them in advance, you’ll notice the difference in flavor and texture. Once all these ingredients are prepped and put into the pot to burble away, dinner practically cooks itself. As the meat is slowly nudged toward tenderness, the kitchen fills with hunger-inducing smells.
When it’s reached the end of cooking, add a spoonful of harissa for warmth, a shot of lemon for brightness and finish it off with a handful of chopped mint for a fresh lift—this stew has spring in its step.
Spring Lamb Stew
Serves 4 to 6.- 2 tablespoons extra-virgin olive oil
- Generous pinch salt and freshly ground black pepper
- 2 pounds boneless lamb shoulder or stew meat, cut into 2-inch chunks
- 2 cloves garlic, smashed
- 2 cups chopped leeks, white part only
- 1 small onion, chopped
- 1/4 cup chopped fresh parsley
- 1 cup dry white wine
- 1 cup dried chickpeas, soaked in water overnight, drained
- 4 cups cold water, or more to cover the ingredients
- 1 bay leaf
- 1 tablespoon harissa paste or to taste (see substitutions below)
- 1 cup roughly chopped carrots
- 1 cup halved fingering Yukon gold potatoes
- 1 cup fresh or frozen peas
- 1 to 2 tablespoons fresh lemon juice, to taste
- 2 to 3 tablespoons chopped fresh mint
Bring the liquid to a boil, then reduce the heat to simmer, cover and cook until the lamb becomes tender about 1 ½ hours. Stir in the harissa, carrots and potatoes and continue cooking until the vegetables are fork-tender, about 15 to 20 minutes. Stir in the peas and cook until bright green, about 1 to 2 minutes, add the lemon juice. Taste and adjust the seasonings. Serve garnished with the fresh mint.
To substitute for harissa: Mix 1 teaspoon of Aleppo pepper flakes, 1 teaspoon of ground cumin, and a pinch of salt with 1 tablespoon extra-virgin olive oil; or use 1 to 2 tablespoons sriracha and a pinch of cumin, to taste.
