SPRING LAMB STEW
Provided by Ree Drummond : Food Network
Time 2h55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- Generously sprinkle the leg of lamb with salt and pepper.
- Heat the oil in a large pot or Dutch oven over a medium-high heat. In two batches, brown the lamb all over and remove to a plate, 4 to 6 minutes per batch.
- Add the onions, carrots and garlic. Season with a pinch of salt and pepper, then cook for a minute or two. Add the tomato paste and stir. Deglaze with the red wine and beef stock, scraping the bottom of the pot. Stir in the rosemary, thyme and bay leaves. Return the lamb to the pot and bring to a simmer.
- Place the lid on the pot and roast until the meat is very tender, 2 to 2 1/2 hours. Sprinkle over the parsley and serve.
GREEK LAMB STEW
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 3h15m
Yield about 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- Into the largest saucepan or casserole you have that will go into the oven, pour 3 tablespoons of the oil. Brown the meat in batches over high heat and remove with a slotted spoon to a plate nearby. You may need more oil as you do this. The onions will certainly need it, so pour the remaining oil or add more, add the onions, sprinkling a little salt over them and cook then until soft and translucent. Add the garlic, celery, thyme, and oregano. After a couple of minutes or so, when the smell of garlic wafts up, remove half the mixture. Add the meat to the mixture in the pan, cover with the remaining half, add the bay leaves, carrots, tomatoes, stock and wine. I use a big but flattish casserole and this amount of liquid covers the meat, but if you find you need more liquid, add water- you want a lot of liquid, because you will, eventually, be cooking some pasta in it. Bring to a boil, remove scum, and let bubble for about 3 minutes. Then cover, transfer to the oven, and bake for about 2 to 2 1/2 hours, or cook on a very low heat. The meat should be tender and yielding. Remove the carrots (and eat, cook's treat) and bay leaves, too, if you want, and season, to taste, with the salt and pepper.
- Of course you can proceed to the final stage now, but I am presuming you're not going to. In which case, let the stew cool and keep it in the refrigerator until you want it. Skim the fat off the top, and do remember to take it out of the refrigerator a good 1 to 2 hours before you cook it again. You can reheat this in the oven, but because the pasta will be put in on the stove, I tend to heat it there. Make sure the stew is piping hot. Meanwhile, bring a large pot of water to a boil. When it boils, add the salt and then pasta. Cook this until it's nearly but not quite cooked; it should have a couple of minutes still to go.
- Then drain the pasta and add it quickly to the bubbling juices in the casserole, making sure first that there are enough bubbling juices. You don't want the meat to be drowned, but you want enough for the pasta to be covered. The pasta will absorb some of the liquid as it finishes cooking, of course.
- In a couple of minutes, the pasta should be cooked. Crumble some feta and put in a bowl with the chopped parsley, oregano, or basil. Stir to combine and then leave the spoon with it, so that people can sprinkle the herb-spiked cheese over the stew as they wish. Ladle the stew into shallow soup bowls.
LAMB STEW WITH LEMON AND THYME
Provided by Moira Hodgson
Categories dinner, one pot, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cut the lamb into one-and-a-half-inch cubes and trim off the fat. Pat the cubes dry with paper towels and sprinkle with flour.
- Heat the oil in a heavy casserole and brown the lamb cubes on all sides.
- Remove and add the shallots, leeks, garlic and thyme. Brown lightly and return the lamb cubes to the casserole.
- Add the stock, white wine, lemon juice, salt, pepper, herb bouquet and lemon peel. Scrape up the cooking juices, bring them to a boil and turn the heat down to medium low. Place the cover on the pan slightly askew.
- Cook for 45 minutes to an hour, until the lamb is tender. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 17 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 11 grams, Sodium 628 milligrams, Sugar 4 grams, TransFat 0 grams
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
SAVORY LAMB STEW
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 649, UnsaturatedFat 25 grams, Carbohydrate 19 grams, Fat 47 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 18 grams, Sodium 732 milligrams, Sugar 10 grams, TransFat 0 grams
GREEK LAMB STEW
This rich stew has all the flavours of the Mediterranean. Garlic, wine, rosemary, olives. It is made using a shoulder of lamb, the best cut for slow cooking as the meat becomes meltingly tender. Adding small pasta shapes near the end adds body and soaks up the juicesÃÂ and is very Greek. A great and impressive make ahead dinner party dish. A real winner!
Provided by bishopan
Time 2h30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat the oven to 150°C, gas mark 2. Cut the meat into 6cm pieces.
- Heat a large lidded flameproof casserole dish and add a tablespoon of oil. Brown the meat all over in batches, then remove and set aside.
- Add the remaining oil to the dish, stir in the onions and cook for 2-3 minutes until beginning to soften. Leaving the top intact, split the chilli along its length, this adds flavour to the stew without too much heat. Stir in the chilli, sliced garlic and rosemary, and increase the heat. Pour in the wine and simmer for 3-4 minutes. Stir in the chopped tomatoes and reduce the heat.
- Return the lamb and juices to the dish, stir through the black olives and bring to a simmer. Season, then cover and cook in the oven for 1 hour 30 minutes, or until the lamb is really tender.
- Remove the chilli and rosemary, and discard. Set the stew aside to cool.
- To Serve, bring the stew to a simmer on the hob. Add the pasta (make sure its broken into small pieces otherwise it will stick together in lumps) and cook for 3-5 minutes until tender, and the lamb is thoroughly heated. Ladle the stew onto plates and serve scattered with the feta and mint sprigs.
- Delicious with a fennel and orange salad
More about "summer lamb stew recipes"
SUMMER LAMB STEW RECIPE | GOOD FOOD
From goodfood.com.au
Servings 6-8Total Time 2 hrsCategory Main-Course
- 1. Heat your oven to 140C fan-forced (160C conventional). Heat a large, low dutch oven over high heat and add the oil. Season the lamb well with salt and pepper and brown in batches, removing from the pot. Add the onions, carrots, capsicum and celery to the pot (you can add a little more oil if needed) and fry for about 5 minutes, then add the garlic and fry for a further 3 minutes until very fragrant. Add the spices, then return the lamb to the pot along with the tomatoes and stock. Cover and transfer to the oven for 1 hour and 45 minutes. Taste and adjust seasoning.
- 2. Allow the stew to stand for about 20 minutes after removing from the oven, then scatter with the remaining ingredients and serve.
BALKAN SUMMER LAMB STEW RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 8Total Time 3 hrs
SUMMER LAMB STEW RECIPE BY CHEF CHAD BYRNE, BREHON HOTEL
From thetaste.ie
Estimated Reading Time 2 mins
SUMMER LAMB AND HERB STEW | RECIPE | LAMB RECIPES, LAMB STEW, …
From pinterest.co.uk
OUR BEST LAMB RECIPES | MARTHA STEWART
From marthastewart.com
SPRING LAMB STEW RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
CROCK POT LAMB STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
SUMMER LAMB STEW RECIPE WITH TOMATO AND TAMARIND
From olivemagazine.com
SUMMER LAMB, HERB AND LEMON STEW - CHATSWORTH
From chatsworth.org
BEST LAMB STEW RECIPE - HOW TO MAKE LAMB STEW - DELISH
From delish.com
BALKAN SUMMER LAMB STEW - COMPLETERECIPES.COM
From completerecipes.com
SUMMER LAMB RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SUMMER LAMB AND HERB STEW RECIPE - OLIVEMAGAZINE
From olivemagazine.com
LAMB STEW RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
BALKAN SUMMER LAMB STEW - BIGOVEN
From bigoven.com
IRISH LAMB STEW - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
SUMMER LAMB STEW RECIPE BY MICROWAVE.LADY | IFOOD.TV
From ifood.tv
SUMMER MEATBALL STEW RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
24 SUMMER STEW RECIPES AND POT ROASTS - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
97 BEST SPRING & SUMMER LAMB RECIPES IDEAS - PINTEREST
From pinterest.com
10 BEST HEALTHY LAMB STEW RECIPES | YUMMLY
From yummly.com
SLOW ROAST, GREEK-STYLE, SHOULDER OF LAMB WITH SUMMER STEW
From hill-house-farm.com
10 BEST LAMB STEW SEASONINGS RECIPES | YUMMLY
From yummly.com
SPANISH LAMB STEW - GLEBE KITCHEN
From glebekitchen.com
SUMMER LAMB STEW RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SUMMER LAMB STEW | RECIPE | LAMB STEW RECIPES, LAMB STEW, LAMB …
From pinterest.com.au
GREEK SUMMER LAMB STEW WITH FETA RECIPE
From recipegraze.com
LAMB STEW RECIPES | FOOD & WINE
From foodandwine.com
LAMB STEW RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
LAMB STEW (IRISH) IN A SLOW COOKER RECIPE [VIDEO] - SWEET AND …
From sweetandsavorymeals.com
RECIPE: BALKAN SUMMER LAMB STEW
From mealsteps.com
BASIC LAMB STEW RECIPE WITH VEGETABLES RECIPE
From thespruceeats.com
SUMMER LAMB AND HERB STEW | RECIPE | VEGETARIAN STEW RECIPE, …
From pinterest.co.uk
SLOW COOKER SUMMER BEEF STEW - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
EASY SLOW COOKER LAMB STEW RECIPE BY SISLEY WHITE
From sewwhite.com
SUCCULENT LAMB STEW | JAMIE OLIVER RECIPES
From jamieoliver.com
LAMB STEW | ALLRECIPES
From allrecipes.com
SPRING LAMB STEW RECIPE - BBC FOOD
From bbc.co.uk
17 LAMB SHOULDER RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love