LAMB AND RED WINE STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
- Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.
TRADITIONAL LAMB STEW
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
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
LEFTOVER LEG OF LAMB STEW
Comfort food at it's best! This is a great way to stretch that leftover lamb into a second meal. Smells DEVINE cooking. My hubby doesn't care much for leg of lamb - but tolerates it on occassion since the rest of us love it. He didn't even realize this was lamb - and he LOVED it! This would also work wonderful in a slow cooker / crock pot.
Provided by itscolleen
Categories Lamb/Sheep
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot bring water and lamb bone to a rapid boil, reduce to medium heat. Cook for 2 hours to reduce. Remove bone.
- Add barley, boulion, celery, bell peppers, carrots, and spices. Reduce heat to low for about 35 minutes.
- Add pre-cooked lamb (remember this is leftover) shredded or cut into small pieces.
- Add peas, vinegar, and small can of condensed soup (any kind will work - celery, mushroom, tomato, potato.) Stir well, reduce heat to simmer for about 5 minutes.
- Serve with a fresh sprig of parsley and peasant bread. YUM YUM!
Nutrition Facts : Calories 499.5, Fat 17.4, SaturatedFat 6.2, Cholesterol 64.2, Sodium 1728.4, Carbohydrate 57.2, Fiber 13.8, Sugar 9.9, Protein 29.5
LEFTOVER LEG OF LAMB & RED POTATO STEW
No sense in wasting a good leg of lamb roast with the bones. This is a hearty-very flavorful stew. Marinating the roast overnight prior to cooking it makes a world of difference.
Provided by Tonia B
Categories Stew
Time 10h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- I use an overnight marinade for my roast. There are several on this site to pick from. I cook per recipe #600948 High Altitude Lamb. I have all the seasonings in the marinade that are listed in this, so I only add the slivers of garlic. Reserve the juices and freeze for use in the stew. After a few meals of the roast, I throw the leftover in the freezer until I want to make some stew.
- In a crock pot, combine all ingredients. Amount of vegetables can be adjusted. I state 4 cups of water, I add enough water to slightly cover the ingredients. Cover & cook on high for a few hours then turn on low and cook for about 8-10 more hours. I find with stew, the longer you cook it the thicker it gets. (If you prefer a thick stew, you can flour your lamb prior to placing in crock pot too.) All ingredients are adjustable to your taste.
- Prep time and cooking time do not include the cooking of the roast.
Nutrition Facts : Calories 701.4, Fat 38.9, SaturatedFat 16.6, Cholesterol 189.9, Sodium 327.9, Carbohydrate 29.3, Fiber 5.7, Sugar 5.8, Protein 57.6
LEFTOVER LEG OF LAMB STEW
This is my favorite way to use up leftover lamb! Serve with egg noodles, pearl couscous, rice, mashed potatoes, or all by itself in a bowl.
Provided by ladybug2pa
Categories Soups, Stews and Chili Recipes Stews Lamb
Time 2h45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Brown bacon in a Dutch oven or oven-safe pot over medium-high heat, stirring occasionally, until almost crisp, 6 to 8 minutes. Add onion and saute until golden brown, 5 to 8 minutes. Add mushrooms and garlic and saute until mushrooms start to release their juices, about 4 minutes.
- Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Allow to boil for 3 to 4 minutes. Add lamb, tossing to coat. Stir in tomatoes and rosemary. Add salt. Bring to a boil.
- Remove from the heat and cover.
- Bake in the preheated oven until lamb is tender, 2 to 3 hours.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 11 g, Cholesterol 115.2 mg, Fat 22.6 g, Fiber 2.4 g, Protein 35.2 g, SaturatedFat 9.1 g, Sodium 593.8 mg, Sugar 6.6 g
GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY
Cooking a melts-in-your-mouth lamb recipe doesn't need to be complicated. This leg of lamb is rubbed with a lemony, garlic-herb-mustard paste before being roasted over a pan of white wine and potatoes. The potatoes soak up all the juices while the lamb gets charred on the outside and perfectly tender on the inside. Garnish with fresh rosemary and thyme before serving it as the centerpiece of a dinner you'll get endless compliments on.
Provided by Chris Salicrup
Categories Dinner
Yield 10 servings
Number Of Ingredients 12
Steps:
- 2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
- In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
- Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
- Preheat the oven to 425°F (220°C).
- Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
- Remove the pan from the oven and reduce the heat to 325°F (160°C).
- Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
- Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
- Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
- Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
- Enjoy!
Nutrition Facts : Calories 1152 calories, Carbohydrate 24 grams, Fat 70 grams, Fiber 3 grams, Protein 96 grams, Sugar 1 gram
LAMB AND POTATO STEW
My family loves lamb, but I find very few recipes that use it. I picked this one up at the fair and make it quite often. Bake a pan of biscuits...and you have a complete meal!
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large kettle or Dutch oven, combine all ingredients. Cover and bake at 325° for 1-1/2 to 2-1/2 hours or until tender. Discard bay leaves before serving.
Nutrition Facts : Calories 266 calories, Fat 6g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 606mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 4g fiber), Protein 26g protein.
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