Stewed Lamb Recipes

BASIC LAMB STEW WITH VEGETABLES

Steps:

• Gather the ingredients.
• Trim the fat from the lamb chops, then cut the meat into 1-inch pieces. Place the meat and bones in a stockpot or Dutch oven; barely cover the meat with about 1 1/4 cups water. Cover the pan and simmer for 45 minutes (do not boil).
• Add the potato, carrots, onion, celery, green pepper, and optional rutabaga with salt and pepper to the meat in the Dutch oven.
• Cover and simmer for 20 to 30 minutes, until meat and vegetables are tender.
• Using tongs, remove the bones to a bowl and discard.
• Remove the Dutch oven from the heat.
• Mix the flour and cold water. Stir the mixture into the stew. Return to heat. Cook, stirring until the stew is thickened.
• Add the chopped parsley and taste and adjust the seasonings.
• Serve the stew hot. You'll want some biscuits, rolls, or bread to sop up the stew. It's also nice to start with a green salad. Good wines to pair with lamb stew are those that are simple red blends that aren't too tannic. Or, you can pair it with a British pale ale. Refrigerate any leftovers and use within three to four days. The stew reheats well in the microwave for lunch or dinner. If you don't think you can finish the leftovers in that time, freeze the stew in an airtight container. Frozen stew will maintain the best quality for four to six months.

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.

GREEK LAMB STEW

Steps:

• Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
• Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
• Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.

LAMB CHOP STEW

Steps:

• Heat oven to 160°C Heat half the oil in a heavy based casserole dish. Brown the chops in batches over medium heat then remove to a plate.
• Turn heat down, add remaining olive oil and fry onion gently until soft.
• Add garlic, celery, carrot and parsnip and cook for 3 minutes, stirring regularly.
• Add chopped tomatoes, Worcestershire sauce and brown sugar and stir to combine. Return chops to the casserole, then pour over water to cover, stirring again to combine.
• Add the sprigs of rosemary, cover the casserole and cook for 2 hours, stirring occasionally. Remove any fat from the surface with a large spoon and add the peas.
• Cook on the stove top with the lid off to reduce the sauce slightly until the peas are cooked through.

STEWED LAMB

Steps:

• Salt the lamb steaks and dust them with the flour. Fry in the oil in two batches, for about 10 mins each, in a large pan with a lid, until they are a little golden on both sides. Set aside. Tip the leftover oil into a small bowl and save for the potatoes.
• Next, crush the garlic and parsley using a pestle and mortar, then stir in the wine. Add it all to the pan and wait about 1 min until bubbles appear on the surface. Pour in 150ml water and wait until bubbles appear again. Now return the steaks, cover and let it all simmer over a low heat for 45-50 mins or until tender.
• With 30 mins to go, fry the potatoes in a separate pan in the leftover oil for 5 mins or until golden. Sit them on kitchen paper to absorb any excess oil, then add them to the lamb for the remaining cooking time. Once the lamb and potatoes are tender, add the peas and simmer for 5 mins before serving.

EASY LAMB STEW

Steps:

• Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
• Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months - defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.