Lamb Stew With Lemon and Thyme

Preparation

1. Step 1

   Cut the lamb into one-and-a-half-inch cubes and trim off the fat. Pat the cubes dry with paper towels and sprinkle with flour.

2. Step 2

   Heat the oil in a heavy casserole and brown the lamb cubes on all sides.

3. Step 3

   Remove and add the shallots, leeks, garlic and thyme. Brown lightly and return the lamb cubes to the casserole.

4. Step 4

   Add the stock, white wine, lemon juice, salt, pepper, herb bouquet and lemon peel. Scrape up the cooking juices, bring them to a boil and turn the heat down to medium low. Place the cover on the pan slightly askew.

5. Step 5

   Cook for 45 minutes to an hour, until the lamb is tender. Correct seasoning and serve.