Brown Stew Lamb Chops Recipes

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LAMB CHOP STEW



Lamb Chop Stew image

From www.taste.com.au...not sure who to credit the recipe to as it says a Matt Preston recipe but then he refers to Jen Ryan. Anyway enjoy...

Provided by Wendys Kitchen

Categories     Lamb/Sheep

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 kg lamb chop, seasoned with salt and pepper
1 onion, finely chopped
2 garlic cloves, finely chopped
2 sticks celery, chopped
2 carrots, sliced
1 parsnip, sliced
400 g chopped tomatoes
1 teaspoon Worcestershire sauce
3 teaspoons brown sugar
2 sprigs rosemary
2 cups peas

Steps:

  • Heat oven to 160°C Heat half the oil in a heavy based casserole dish. Brown the chops in batches over medium heat then remove to a plate.
  • Turn heat down, add remaining olive oil and fry onion gently until soft.
  • Add garlic, celery, carrot and parsnip and cook for 3 minutes, stirring regularly.
  • Add chopped tomatoes, Worcestershire sauce and brown sugar and stir to combine. Return chops to the casserole, then pour over water to cover, stirring again to combine.
  • Add the sprigs of rosemary, cover the casserole and cook for 2 hours, stirring occasionally. Remove any fat from the surface with a large spoon and add the peas.
  • Cook on the stove top with the lid off to reduce the sauce slightly until the peas are cooked through.

Nutrition Facts : Calories 964.4, Fat 74, SaturatedFat 30.5, Cholesterol 185.3, Sodium 201, Carbohydrate 26.6, Fiber 7.3, Sugar 13.9, Protein 46.9

TRADITIONAL LAMB STEW



Traditional Lamb Stew image

This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme

Steps:

  • In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

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