Basque Lamb Stew with Walnut Pistachio Pesto

If March is still raging like a lion, have some lamb.  Stew that is. 

3 lb boneless lamb, cut into 1-1/2 inch pieces
6 cloves garlic, quartered lengthwise
1 tsp rosemary, crushed
3/4 cup white wine

3 red peppers, or 2 jars roasted red peppers, sliced
1 14-oz package frozen pearl onions, thawed
1 leek, cleaned and diced
1 tsp cumin seeds
1 tsp rosemary, crushed
2 tsp Pimenton, Spanish smoked paprika
1 cup red wine
1 cup chicken broth
1 large ripe tomato, diced

First marinate the lamb with the garlic, rosemary and wine, in a ziplock,plastic bag.  Marinate for at least 30 minutes or longer, and if longer, in the refrigerator.  Flip, and mix the bag often.  You can marinate the lamb in a bowl covered in plastic wrap as well.  Just make sure you mix well and often.

Next, drain the lamb and pat dry in paper towels, reserving the garlic.  Brown the lamb in a Dutch Oven or pot, in batches, in a bit of olive oil.  Do not crowd the pan, so that the lamb browns well.  Flip to brown all pieces well.  Remove lamb pieces to a bowl and set aside while you brown remaining pieces.

While the lamb is browning, roast the red peppers on a gas stove burner, or in the oven, until the skins blacken well.  Toss the peppers in a paper bag and seal up the bag to steam the peppers a bit.  Alternatively, you can use jarred roasted red peppers.

Heat oven to 375F.  When all the lamb is browned and set aside, toss the leek, 1 tsp rosemary, cumin and reserved garlic into the Dutch oven, and cook for about 5-8 minutes, until the leek begins to soften.  Add a bit more oil if necessary.  Return the lamb to the Dutch oven and add the wine, broth, Pimenton and tomato.  Bring to the boil.

Meanwhile peel the burnt pieces of skin off the peppers.  Seed and slice the peppers and add them to the stew.  The meat should just peek out of the liquid - if necessary, add just a bit of water. Salt and pepper the stew to taste.  When the stew comes to a boil, gently stir, cover, and place in the oven. 

Bake for an hour.  Gently stir, cover and bake for another 30-45 minutes, until the lamb is very soft, and pulls apart with a fork.  Correct the seasonings if necessary.

Serves 6.