Spring Lamb Stew

• 2 Tablespoons Butter
• 1-1/2 pound Leg Of Lamb, Cubed
• 4 Tablespoons Flour
• 1 teaspoon Oregano
• 1 teaspoon Thyme
• 1/2 teaspoons Rosemary
• 2 whole Bay Leaves
• 1 Tablespoon Minced Garlic
• 1 cup Red Wine
• 6 cups Chicken Broth
• 3/4 cups Kamut
• 1/2 cups Small Diced Carrots
• 1 cup Small Diced Turnips
• 1 cup Frozen Pearl Onions
• 1 cup Small Diced Asparagus
• 1 cup Frozen Peas
• 2 cups Fresh Spinach
• 1 Tablespoon Balsamic Vinegar

1. For this recipe I recommend using a Dutch oven. There's something about meat cooking for an hour or two in a Dutch oven that results in amazingly tender and flavorful meat, but if you don't have a Dutch oven, this recipe can be made on the stovetop in a large, covered pot.
2. Preheat oven to 325u0b0F. Melt butter in Dutch oven. Coat lamb cubes in flour and brown on each side, about 5 minutes. Add herbs and garlic and cook for 1 more minute, then add red wine and simmer for 3 minutes.
3. Add chicken broth and kamut, cover, and place in a 325u0b0F oven and cook for 30 minutes. If you don't have a Dutch oven, simply simmer stew on stovetop over medium-low heat.
4. After 30 minutes have passed, add carrots, turnips, and pearled onions, then return to the oven. Cook for 45 minutes to 1 hour, checking on the stew and stirring every 15 minutes. It's finished once lamb is beginning to fall apart and kamut has a popped appearance.
5. Once kamut and lamb are done cooking, add remaining vegetables to pot and return to the oven for 5 minutes. Stir in balsamic vinegar before serving.

butter, flour, oregano, thyme, rosemary, bay leaves, garlic, red wine, chicken broth, ube, carrots, onions, frozen peas, fresh spinach, balsamic vinegar

Taken from tastykitchen.com/recipes/soups/spring-lamb-stew/ (may not work)