A Taste of Spring Romanian Lamb Stew with Green Garlic Stufat de Miel

Season the lamb pieces with salt and pepper. Heat 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides, then set aside.

In the same pot, add the remaining 2 tbsp of olive oil. Sauté the chopped white and light green parts of the spring onions and green garlic until softened, about 5-7 minutes.

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by half. Return the lamb to the pot, then add the chopped tomatoes and stock. Bring to a simmer, then reduce the heat to low, cover, and cook for about 1.5 to 2 hours, or until the lamb is tender.

Stir in the chopped fresh parsley and dill. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, traditionally with polenta.