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Lamb is not our family first choice, so I don’t cook it very often, but for Easter I always try to make the traditional lamb stew. This year I chose a simple recipe with many vegetables and a parsnip puree. This is a very tasty dish!

(6-7 servings)

2 small lamb legs
3 large onions
4 large carrots
3-4 spring  garlic
3 green onions
200 ml Purcari white wine
salt pepper

For the marinade:
40 g slightly smoked bacon
3 fresh rosemary twigs
4-5 green thyme twigs
4 cloves of garlic
3-4 tablespoons oil
150 ml Purcari white wine
salt pepper

For the parsnip puree:
3-4 pieces of parsnip
2 large potatoes
3-4 cloves of garlic
50 g butter
2-3 tablespoons cooking cream
salt pepper


It’s very important to preare the meat a day before and let marinade for 24 h in the fridge. Cut the bacon into cubes, clean and chop the garlic, wash the green leaves. Clean the lamb legs, grease it with oil and season with salt, pepper and fresh thyme. Gently rub the meat with the spices to absorb the flavor and cut small incisions with the tip of the knife where you’ll introduce pieces of bacon, garlic and rosemary. Place the meat in a sealable bag and pour the white wine. Close the bag and place in the fridge for 24 h.

Before cooking, remove the meat form the fridge and let it reach room temperature. Clean and cut the onion, carrots and garlic. Chop the onion julienne, cut the carrots in thick oblique slices, like the green garlic and onion. Place the vegetables in the cooking tray, put the lamb legs on top and pour over the marinade left in the bag. Add 200 ml white wine, cover the tray with baking paper or aluminum foil and cook in the oven at 180° C for 2 h. ( At half time, uncover the tray and turn over the meat).

Now you have enough time to prepare the puree. Clean and cut the parsnip in 1 cm thick slices and boil in salted water, just enough to cover it. Clean and cut the potatoes into cubes and boil with the parsnip and add the sliced garlic. When the vegetables are ready, strain a cup (to use later to thin the puree), and put the rest of the water and the vegetables in the blender. Add black pepper, butter and cream and mix for 1-2 minutes, adding some left over water, if necessary, until reaching the desired texture; season with salt and pepper.

To serve, place a piece of stew on the plate, with vegetables on top, next to the parsnip puree and gravy from the tray.

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