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Food Fare: Basque RecipesLamb Stew (Basque)

Warm two tablespoons of the olive oil in a large saucepan over high heat. Add the lamb in two batches; sauté until the meat begins to brown (two to three minutes). Transfer the meat to a colander using a slotted spoon. Repeat with the next batch of lamb (using two more tablespoons of olive oil) until all of the lamb is browned. Add the leek, onion, carrot and two remaining tablespoons of olive oil to pan; sauté for about three minutes. Return meat to the pan. Add the chicken broth, salt and black pepper; bring to a boil. Reduce heat to simmer. Cover and cook, stirring occasionally, until the lamb is cooked through and tender, about one hour. Occasionally skim the top to remove visible fat.


Using a mortar and pestle, grind the garlic, hazelnuts, walnuts, almonds and extra-virgin olive oil into a chunky-textured pesto. Strain the cooking liquid from the lamb into a small saucepan. Transfer the meat to a deep serving dish and cover with aluminum 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 five minutes. Stir in the butter until melted; season with salt and black pepper to taste. Pour sauce over the lamb; garnish with parsley and serve.


*Recipe source: "The Basque Kitchen."


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Food Fare Culinary Collection: Basque Flavors


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