I certainly wouldn't class it as my favourite season, but it's still a beauty, don't you think? I love the very beginning of it, when the leaves just start to show themselves and splashes of colour can be seen everywhere you look as the flowers begin to bud. I love that I still need to carry a jacket with me and that I can still rug up under a blanket most evenings.
I also love that Christmas is not too far away!
But probably my most favourite thing about this season is all the yummy Spring vegetables that begin to show themselves. How can you say no to their petite size and beautiful colours?
This stew/soup - case in point. It's still hearty enough to warm me on these cooler evenings, but just that little bit lighter and fresher.
Navarin d’agneau Printanier (Spring Lamb Stew/Soup)
(recipe from My Little Paris Kitchen by Rachel Khoo)
1 kg lamb, chopped into chunks | 2 cloves of garlic, crushed | 1 onion, diced | coconut oil (or olive oil) | 1 bay leaf | 2 sprigs thyme | 4 carrots, chopped | 100g peas | 100g green beans, chopped | salt & pepper |
Serves 4 to 6
- Brown the meat, garlic and onion with some coconut oil in a large casserole dish.
- Add the bay leaf, thyme and carrots and enough water to cover the meat by at least a couple of cm.Bring to a simmer and remove any scum that rises to the top.
- Cook for 1 ½ - 2 hours until the meat is tender.
- 10 minutes before finishing, add the peas, beans and season to taste.
- Serve with Dijon mustard.
I agree with Rachel that this stew does not require stock, however I do feel it needs a good dose of seasoning (to taste).