Recipe: Lamb Stew with Mixed Nut Pesto

Hi Lola, I hope this is close to what you tasted? Gerald Hirigoyen is the Chef at Piperade, a Basque restaraunt in San Francisco.

Tracey

LAMB STEW WITH MIXED NUT PESTO

6 tablespoons olive oil
4 pounds boneless lamb shoulder, cut into 1 inch cubes
1 medium leek, trimmed and cut into 1/2 inch dice
1 medium onion, cut into 1/2 inch dice
1 medium carrot, cut into 1/2 inch dice
4 cups veal stock, or canned low salt chicken broth
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
4 garlic cloves, peeled
1/3 cup hazelnuts
1/3 cup walnuts
1/3 cup almonds
2 teaspoons extra virgin olive oil
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley

Warm 2 tablespoons of olive oil in a large heavy bottomed saucepan over high heat. Working in two batches, add the lamb and saute until begins to brown, 2 to 3 minutes. Transfer the meat to a colander using a slotted spoon. repeat with 2 more tablespoons olive oil and the remaining lamb.

Add the leek, onion, carrot, and 2 remaining tablespoons olive oil; saute for 2 to 3 minutes.

return the meat to the pan. Add the stock, salt and pepper, and bring to a boil. reduce the heat to a simmer, cover and cook, stirring occasionally, until the lamb is cooked through and very tender about 50 minutes. Occasionally, skim the top to remove any visible fat.

Using a mortar and pestle, grind the garlic, nuts and extra virgin olive oil into a chunky pesto.

Strain the cooking liquid from the lamb into a small saucepan. Transfer the meat to a deep serving platter and cover with foil to keep warm.

Place the cooking liquid over high heat and cook until reduced by half, occasionally skimming the surface. Add the nut pesto and return to a boil. reduce the heat and simmer for 5 minutes.

Swirl in the butter until melted. Season with salt and pepper to taste. Pour the sauce over the lamb and garnish with the parsley.

Serves 4 to 6.
Source: The Basque Kitchen: Tempting Food from the Pyrenees by Gerald Hirigoyen