Cider House Lamb Stew Recipes

TRADITIONAL LAMB STEW

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.

IRISH-STYLE LAMB STEW

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly.
• Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls and garnish with additional parsley.

CIDER-GLAZED LAMB CHOPS

Steps:

• Boil cider, ginger, garlic, soy sauce, vinegar, and honey in a small saucepan until reduced to about 1/4 cup, 10 to 12 minutes. Cool completely. Reserve 2 tablespoons glaze for drizzling.
• Preheat broiler.
• Pat lamb chops dry and sprinkle with 1/2 teaspoon salt (total). Arrange on rack of a broiler pan and brush top of chops with half of glaze. Broil 3 to 4 inches from heat 3 minutes. Turn over and brush with remaining glaze, then broil 3 to 4 minutes more for medium-rare. Transfer chops to a plate and drizzle with reserved glaze. Let stand 5 minutes, then sprinkle with scallion.

CIDER BEEF STEW

Steps:

• In a large resealable plastic bag, combine flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large saucepan, brown beef in oil; drain. Stir in the cider, water, vinegar and thyme; bring to a boil. Reduce heat; cover and simmer for 1 hour and 45 minutes or until the meat is tender. , Add the carrots, celery, potato and onion; return to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

CIDER-HOUSE LAMB STEW

Steps:

• Trim fat from lamb, and cut lamb into 2-inch cubes.
• Combine lamb and 3 cups cider in a large zip-top plastic bag; seal and marinate in refrigerator 8 hours or overnight.
• Drain lamb, discarding marinade. Pat lamb dry with paper towels.
• Place flour in a large zip-top plastic bag. Place half of the lamb in bag, and seal bag, shaking to coat.
• Heat 1 tablespoon oil in a Dutch oven over medium-high heat; add lamb mixture, and cook for 5 minutes or until browned.
• Remove from pan. Add the remaining lamb to bag, and seal bag, shaking to coat.
• Repeat the procedure with 1 tablespoon oil and lamb.
• Heat pan coated with cooking spray over medium heat.
• Add onion and garlic; sauté 6 minutes. Return lamb to pan; add 1 cup cider, broth, and next 6 ingredients (broth through cinnamon).
• Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until lamb is tender.
• Add potato and carrot; bring to a boil.
• Cover, reduce heat, and simmer 15 minutes.
• Stir in bell peppers; cook 5 minutes or until bell peppers are crisp-tender. Discard rind strips, bay leaves, and cinnamon stick.