Savorystewedlamb Recipes

SPRING LAMB STEW

Steps:

• For me, small carrots and parsnips symbolize the beginning of the spring season. This stew recipe celebrates that for me.
• Preheat the oven to 325 degrees F. Heat a Dutch oven over high heat and add the oil. Season the pieces of lamb on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the lamb, in a single layer, in the hot oil. Brown the meat on all sides. Remove the meat and transfer it to a medium bowl. Stir in the onions, garlic, and brown sugar. Season with salt and pepper, to taste, and cook for 2 to 3 minutes. Stir in the parsnips and carrots and cook until they become slightly tender, about 5 minutes.
• Add the vermouth, bay leaves, mustard, browned meat, lamb bones, and stock. Stir to combine and put the pot in the center of the oven, uncovered. Cook until the meat is tender when pierced with the tip of a knife, about 1 to 1 1/2 hours.
• Just before serving, put a large cast iron pan over medium-high heat and coat it with olive oil. Once heated, add the remaining garlic cloves and the sliced bread and toast on both sides. Remove the toast from the pan and set aside.
• Remove the stew from the oven and use a large spoon to skim any excess fat or impurities form the surface of the sauce and remove the bones. Taste for seasoning. Stir in the mustard greens and peas, if desired. Serve immediately with toast.

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.**

HEARTY LAMB STEW

Steps:

• Heat the oil in a large casserole. Tip in the lamb and cook for 5 mins until any liquid has disappeared, then add the onion, carrots and leeks. Cook for 5 mins more, stirring often, until the veg is starting to soften.
• Pour over the stock, add the rosemary, cover with a lid and cook over a low heat for 1 hr. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through. Serve with some crusty bread or potatoes, if you like.

MYRA WALDO'S SWEDISH LAMB

Steps:

• Rub salt and pepper into the lamb. Place the lamb in a roasting pan and surround with onions.
• Roast in a hot oven (425 degrees) for 30 minutes and skim off the fat.
• Reduce heat to moderate (350 degrees) and add the carrots and broth. Roast 30 minutes longer and add the coffee, cream and sugar. Continue roasting, basting frequently, for 40 minutes.
• Transfer lamb to a warm platter and force the gravy through a sieve or purée in an electric blender.

SAVORY LEG OF LAMB

Steps:

• Preheat oven to 350°F.
• Using a veggie peeler peel the yellow rind from one lemon, do not cut the pith with it Remove pith from this lemon and remove the rind and pith from the second lemon Slice each lemon across into 6 slices.
• Drop the zest (yellow saved peel) into a sauce pan of boiling water, blanch 1 minute& remove from water In your blender or food processor process the rosemary leaves, garlic, blanched zest, 1 tbsp oil, lemon juice, season with salt. Process until everything is chopped fine.
• Score the lamb leg with small cuts all over and rub the rosemary mixture into the cuts Put the lemon slices on the bottom of your roasting pan and put the lamb on top of them.
• Roast lamb for 45 minutes.
• Meanwhile scrub the potatoes and cut then in half or quarter them, depending on their size boil for 5 minutes, drain and sprinkle remaining 1 tbsp of oil evenly over them.
• Arrange the potatoes around the lamb and continue roasting for a further 50 minutes or until it reaches your desired temp (140°F for med rare, 160°F med & 170°F well done) take out the lamb and let it rest for 15 minutes (I cover it with foil).
• Increase oven temp to 450°F.
• Arrange the potatoes with the lemon slices in one layer and return to the oven for 5-10 minutes or until the potatoes are golden; toss lemon & potatoes with the chives. Serve along side the roast lamb.

SAVORY LAMB STEW

Steps:

• Heat two tablespoons oil in a heavy casserole. Add the lamb, a little at a time, and brown pieces on both sides, removing as they brown.
• Add remaining oil to the casserole and add the onions, carrots, celery and garlic and saute over medium heat until vegetables are lightly browned. Stir in flour and cook a minute or so, then stir in wine.
• Return the meat to the pan, stir, then add the remaining ingredients. Season to taste with salt and pepper.
• Cover and simmer until the lamb is tender, about two hours. Check seasonings before serving.

SAVOURY LAMB CHOPS

Steps:

• Trim as much of the fat off the chops as possible and place meat in casserole dish, mix ingrediants together and pour over meat.
• Bake at 150 degrees celcius for 3-4 hours.
• Great for tough meat, just cook for longer.