Summer Lamb with Rhubarb + Leek

MEAL TYPE: Entree, Soup

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 6 SERVINGS

TAKES 80 MINUTES

Summer Lamb with Rhubarb + Leek

The primary meat of Mediterranean diets, lamb is leaner and more heart-friendly than beef. This dish beautifully combines lamb with vibrant rhubarb and Swiss chard to enhance the Vitamin C, antioxidants, and overall cardiovascular support in your meal. If you are used to eating rhubarb in desserts, you may be surprised to know that it is technically a vegetable, and it is in the same family as buckwheat. This dish tastes even better the next day – perfect for leftovers. Recipe courtesy of Lauren Chandler, barre3’s culinary wellness expert.

INGREDIENTS

2 Tbs. coconut oil

2 pounds boneless lamb shoulder or top round, cut into 2-inch cubes

1 large leek, light green and white parts, thinly sliced into rings

5 large garlic cloves, smashed with knife blade, peel removed

1 tsp. minced rosemary

2 medium carrots, cut into ½-inch pieces

2 cups small - medium cauliflower florets

1 cup whole pitted prunes

4 cups water or broth of your choice

2 cups sherry wine

2 large stalks rhubarb, chopped into 1-inch pieces (about 2 cups)

1 bunch Swiss or rainbow chard, stems and leaves separated, stems thinly sliced; leaves roughly chopped

2 tsp. sherry vinegar

3 Tbs. roughly chopped flat leaf parsley

Sea salt + freshly ground black pepper to taste

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INSTRUCTIONS

In a heavy bottom Dutch oven or pot, melt 1 tablespoon of the oil over medium heat. In 2 batches, being sure not to crowd the pan, brown the lamb evenly on all sides, salting as you go. Each batch should take 8-10 minutes. With a slotted spoon or tongs, transfer lamb to a plate. Discard oil and carefully wipe out the pan with a paper towel.
Melt the remaining oil over medium heat then add the leek, garlic and rosemary and cook, stirring constantly for 2-3 minutes until the light green leeks turn brighter green and soften. Add the carrots and cauliflower and cook for about 4-5 more minutes, stirring occasionally.
Return the lamb to the pot and add the prunes, wine, water or broth and bring to a boil. Reduce the heat to low and cover. Simmer for 50 - 60 minutes until the lamb is tender, stirring occasionally and skimming the surface to remove any fat or impurities. (If you refrigerate the stew when it is done, remaining fat will rise to the surface and harden for easy removal)
Remove the lid. Using a wooden spoon, mash the prunes against the side of the pot to break them up a bit, if they haven’t broken down already. Stir in the chard stems and turn the heat up to medium. Boil for 5-10 minutes, so the liquid reduces a bit, then stir in the rhubarb. Cook for 5 more minutes, stirring occasionally, until the rhubarb is tender and cooked through. Turn off the heat, stir in the chard leaves and vinegar, and season with salt and pepper. Garnish with parsley. Keeps well in the refrigerator in an airtight container for up to 3-4 days and in the freezer for up to 4 months.

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