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Lamb and Mushroom Stew with Thyme and Brown Butter
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Course Soup
Cuisine Icelandic
Servings 4 people

Equipment

  • Dutch oven
  • Knife
  • Cutting board

Ingredients
  

  • 1 1/2 pounds boneless lamb shoulder, cut into 1-inch cubes
  • 8 ounces cremini mushrooms, quartered
  • 4 tablespoons unsalted butter
  • 3 sprigs fresh thyme
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 1 pound Yukon gold potatoes, cubed
  • 4 cups lamb or beef broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Melt the butter in a Dutch oven over medium heat. Continue cooking it until it turns golden brown and smells nutty, about 3 minutes.
  • Add the lamb cubes to the brown butter. Brown them on all sides for 6 to 8 minutes, seasoning with salt and pepper as they cook.
  • Stir in the diced onion and sliced carrots. Cook for 5 minutes until the onion softens.
  • Add the quartered mushrooms and thyme sprigs. Cook for another 3 minutes to release the mushroom liquid.
  • Pour in the broth and add the cubed potatoes. Bring the mixture to a boil, then reduce to a simmer.
  • Cover and cook for 1 hour 15 minutes, stirring occasionally, until the lamb is tender and the potatoes are soft. Remove the thyme stems before serving.

Notes

Brown the butter just until it reaches a deep golden shade to avoid bitterness, and add a splash more broth if the stew thickens too much during simmering. Leftovers reheat well on the stove with a little extra broth to loosen the texture. Serve with dark rye bread on the side.
Course: Soup
Cuisine: Icelandic
Equipment: Dutch oven, Knife, Cutting board