Lamb Stew with Vegetables
Peel the carrots, cut in half crosswise, and cut pieces lengthwise into quarters. Cut the pumpkin flesh into bite-sized pieces. Trim leeks, rinse and cut crosswise into thick slices. Rinse the potatoes. Peel the onion and chop coarsely. Peel the garlic cloves and cut in half.
In a saucepan, heat 1 heaping tablespoons clarified butter and sear the lamb on all sides. Reduce the heat and add onion, lemon zest and garlic. Cook for a few minutes, then add the leeks, carrots, pumpkin and potatoes and cook briefly while stirring. Add the lamb stock and 300 ml (approximately 1 1/4 cup) of water. Sprinkle in the thyme.
Bring to a boil then reduce the heat, cover and simmer gently for about 40 minutes. Stir in corn kernels just before the end of cooking. Season with salt and pepper. Serve with garlic bread, if desired.