Lamb And Rice With Spring Vegetables Recipes

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LAMB STEW WITH SPRING VEGETABLES



Lamb Stew with Spring Vegetables image

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 18

2 tablespoons canola oil
1/4 pound applewood smoked bacon, 3/4-inch-diced
3 pounds boneless lamb shoulder, 11/2-inch-diced
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons minced garlic (6 cloves)
2 cups canned beef stock, such as College Inn
1 cup full-bodied red wine, such as Cotes du Rhone, plus extra for serving
1 cup diced canned tomatoes, preferably San Marzano
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary leaves
1 pound carrots, peeled and cut 2 inches thick diagonally
12 ounces small Yukon Gold potatoes, 11/2-inch-diced
8 to 10 ounces fresh cipolline or pearl onions, peeled (see note)
6 small turnips, whole or halved, depending on size (1 pound)
2 tablespoons unsalted butter, at room temperature
1 (10-ounce) package frozen green peas, such as Birds Eye Garden Peas
1/2 cup chopped fresh parsley leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
  • Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
  • Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.

LAMB STEW WITH SPRING VEGETABLES



Lamb Stew with Spring Vegetables image

When Jeffrey and I lived in Washington, D.C., I entertained at home a lot. Julia Child's wonderful lamb stew with spring vegetables was in my repertoire because I could make it in advance. This is my simplified version of that wonderful recipe.

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 18

2 tablespoons canola oil
1/4 pound applewood smoked bacon, 3/4-inch-diced
3 pounds boneless lamb shoulder, 1 1/2-inch-diced (see Cook's Note)
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons minced garlic (6 cloves)
2 cups canned beef stock, such as College Inn
1 cup full-bodied red wine, such as Côtes du Rhône, plus extra for serving
1 cup diced canned tomatoes, preferably San Marzano
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary leaves
1 pound carrots, peeled and cut 2 inches thick diagonally
12 ounces small Yukon Gold potatoes, 1 1/2-inch-diced
8 to 10 ounces fresh cipolline or pearl onions, peeled (see Cook's Note)
6 small turnips, whole or halved, depending on size (1 pound)
2 tablespoons unsalted butter, at room temperature
1 (10-ounce) package frozen green peas, such as Birds Eye Garden Peas
1/2 cup chopped fresh parsley leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper, and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
  • Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover, and place in the oven for 30 minutes. Add the carrots, potatoes, onions, and turnips, cover, and return to the oven for 1 hour, until all the vegetables are tender.
  • Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew, and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste, and serve hot in large shallow bowls.

LAMB AND RICE WITH SPRING VEGETABLES



LAMB AND RICE WITH SPRING VEGETABLES image

Categories     Lamb     Braise     Quick & Easy

Yield 4 people

Number Of Ingredients 6

1½-2 lbs lamb chops [vegan: substitute firm, hearty squash
steaks 3/4" thick, acorn or butternut]
1 cup brown rice prepared with ½ cup less water that recommended, to yield 4 cups
1 lb asparagus [or equivalent, dried] cut in 2-inch lengths
½-1 lb morels or other hearty mushroom [or equivalent, dried]
Minced garlic, 2 tbsp lemon juice, salt and pepper to taste

Steps:

  • Preheat oven to 150°F or lowest setting. [Reconstitute dried vegetables in sufficient water to cover; reserve liquid.] In a large skillet or other broad, flat pan, brown the lamb chops, then reduce heat to medium and cook through. Transfer to heatproof dish, cover with foil, and place in preheated oven. [Squash can be browned and then cooked through in a mild-flavored oil, sunflower or canola, or nut oils like peanut or walnut for the non-allergic, and then transferred to the oven to keep warm.] Drain the asparagus and mushrooms, reserving the liquid for cooking the rice. In the same skillet, using pan juices and adding a bit of oil if necessary, sauté the mushrooms and asparagus until fragrant. Add rice and heat through quickly, then add reserved liquid and any other water necessary to cook it. Stir in garlic and lemon juice. Return chops or squash to pan, laid on top of the rice; salt and pepper to taste. Cover pan and cook on low heat until bottom of rice is crisp. THIS REQUIRES ATTENTION, unless you wish to test your smoke detector. Serve with sliced tomatoes, fresh or sun-dried, dashed with malt vinegar and sprinkled with crumbled Gorgonzola cheese. [Vegan/Kosher alternative: Sprinkle with toasted pecan chips.]

LAMB STEW WITH SPRING VEGETABLES



Lamb Stew with Spring Vegetables image

Categories     Lamb     Vegetable     Stew     Dinner     Spring     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 22

6 fresh parsley sprigs
2 fresh thyme sprigs
2 fresh rosemary sprigs
2 Turkish bay leaves or 1 California bay leaf
6 whole black peppercorns
3 pounds boneless lamb shoulder, trimmed of excess fat
3 tablespoons olive oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 1/2 cups dry white wine
2 1/2 cups beef stock or broth
1 teaspoon salt
1/4 teaspoon black pepper
10 ounces pearl onions
1/2 pound baby turnips, trimmed and halved lengthwise if large
1/2 pound baby carrots, peeled, trimmed, and halved lengthwise if large
1/2 pound baby zucchini, trimmed and halved lengthwise
1/2 pound sugar snap peas, trimmed
2 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour
Special Equipment
cheesecloth

Steps:

  • Preheat oven to 325°F.
  • Wrap herb sprigs, bay leaves, and peppercorns in a square of cheesecloth and tie into a bundle to make a bouquet garni.
  • Pat lamb dry, then cut into 1 1/2-inch pieces and season with salt and pepper. Heat 2 tablespoons oil in a 6- to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, turning occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
  • Add remaining tablespoon oil to pot and sauté chopped onion and garlic over moderately high heat, stirring, until onion is golden, about 6 minutes. Add wine and stock and deglaze pot by boiling, scraping up brown bits, 1 minute. Return lamb to pot along with any juices that have accumulated in bowl and add bouquet garni.
  • Braise lamb, covered, in middle of oven until tender, about 1 1/2 hours. Stir in salt and pepper.
  • While lamb is braising, cook pearl onions in a 5- to 6-quart pot of boiling salted water until tender, about 10 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking (reserve cooking water). Remove onions and peel.
  • Boil turnips, carrots, zucchini, and sugar snaps separately in reserved cooking water until just tender, about 5 minutes for turnips, 4 to 6 minutes for carrots, 2 minutes for zucchini, and 1 1/2 minutes for sugar snaps. Transfer vegetables as cooked with a slotted spoon to ice water and, when all are cooked, drain vegetables in a colander.
  • Make a beurre manié by stirring together butter and flour in a small bowl to form a paste. Bring lamb stew to a simmer on stovetop and whisk in enough beurre manié, bit by bit, to thicken to desired consistency, then simmer about 2 minutes. Add vegetables and simmer, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper.

UMATILLA COUNTY LAMB STEW WITH SPRING VEGETABLES



Umatilla County Lamb Stew with Spring Vegetables image

Number Of Ingredients 12

1 onion, finely chopped
3 carrots, sliced
1 turnips, peeled and chopped
1/3 cup pearl barley, rinsed and drained
3 pounds boneless lamb, trimmed and cut into 1" cubes
1/4 cup flour
1/2 teaspoon black pepper
1/2 teaspoon dried marjoram
1 (14 1/2-ounce) can beef broth
8 ounces fresh green beans, cut into 1" lengths
1 1/2 cups shelled fresh peas, or thawed frozen
salt

Steps:

  • In a 3 quart or larger crockpot, combine onion, carrots, turnip, and barley. Coat lamb cubes with flour, then add to cooker and sprinkle with pepper and marjoram. Pour in broth. Cover and cook at low setting until lamb is very tender when pierced (7+ to 8+ hrs). When lamb is almost done, cook beans. Bring about 4 cups water to a boil in a 2 1/2 - 3 quart pan add beans and cook uncovered, until just tender to bite (4-7 minutes.) Drain well. Skim and discard fat from stew, if necessary. Stir in beans and peas. Increase cooker heat setting to high cover and cook until peas are tender to bite (8-10 minutes). Season to taste with salt.

Nutrition Facts : Nutritional Facts Serves

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