Delicious Lamb Stew Recipes

LAMB STEW RECIPE

Steps:

• In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
• While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
• Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.
• Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**

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.

DELICIOUS LAMB STEW

Steps:

• Cut the meat into 2 inch pieces, discarding any skin and fat. Peel and chop the onions; peel and slice the carrots.
• Heat the oil in a large saucepan and fry the onions 5 minutes, add the carrots and fry 5 minutes longer.
• Remove the vegetables to a plate, draining as much oil as possible back into the pan.
• Add the meat to the pan and cook over a high heat, turning it all the time to brown it on all sides.
• Pour the wine into the pan, return the vegetables and season the mixture with salt and pepper, add the parsley, thyme, marjoram and garlic. Cut the bacon into small pieces and add to the pan.
• Bring to the boil, then simmer for 2 hours.
• Allow to cool, then place in the refrigerator overnight, Next day remove the layer of solidified fat from the top.
• Reheat, check the seasoning, and serve. Serve with mashed potato.
• You may cook this the oven (I usually do). Cook it at 300-325°F about 2 - 2 1/2 hours or until tender.
• It freezes well too.
• Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.