LAMB STEW WITH BABY ARTICHOKES
Provided by Moira Hodgson
Categories dinner, main course
Time 2h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Dredge the lamb lightly with flour. Heat the oil in a large heavy casserole and brown the lamb pieces a few at a time, on all sides, turning them with tongs. Remove the browned pieces to a bowl.
- Add the stock, garlic, tomatoes, tomato paste and white wine. Scrape up the cooking juices with a spoon, stir well, and return the lamb pieces to the casserole along with the thyme, salt and pepper. Cover and simmer over medium-low heat.
- After the meat has simmered for 30 minutes add the carrots. After 15 more minutes, add the onions. Cook the stew for one-and-a-half to two hours total, or until the meat is tender.
- Meanwhile, trim the tops (cutting off about two-thirds of an inch) and stalks from the artichokes. Remove tough outer leaves. Slice the artichokes vertically top to bottom in quarter-inch pieces. Place them in a large bowl filled with water and lemon juice to stop them from turning brown.
- Heat the olive oil in a large skillet. Saute the artichokes until brown and keep warm. Add the garlic to the skillet and cook just enough to change color. Sprinkle over the top of the artichokes. Just before serving the stew, sprinkle the artichokes over the top.
Nutrition Facts : @context http, Calories 871, UnsaturatedFat 33 grams, Carbohydrate 34 grams, Fat 59 grams, Fiber 11 grams, Protein 47 grams, SaturatedFat 22 grams, Sodium 1456 milligrams, Sugar 7 grams, TransFat 0 grams
LAMB, ARTICHOKE AND TOMATO STEW
Different stew with a very meditteranean/greek flavor. Great served over rice or pilaf, or serve alone, with bread, a salad, and a nice red wine. Adapted from "The Frugal Gourmet".
Provided by Lizzie-Babette
Categories Stew
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In very large frying pan, melt butter.
- Add lamb and saute until lightly browned.
- Remove lamb and saute onions, garlic and parsley in pan drippings until tender.
- Put lamb, onions, garlic, and parsley in a large pot.
- Add salt, pepper, tomato paste, and wine, simmering, covered, until lamb is tender (about 1 1/2 hours).
- Add artichokes, mint, lemon juice, and tomatoes and simmer another 1 1/2 hours.
ROAST LAMB WITH ARTICHOKES AND LEMONS
Provided by Jody Williams
Categories Lamb Roast Easter Dinner Artichoke Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Lamb and artichokes:
- Preheat oven to 325°. Heat oil in a large skillet over medium high heat. Generously season lamb on all sides with salt and pepper and cook, turning often, until well browned, 12-15 minutes. Transfer lamb and oil to a roasting pan.
- Carefully add wine to skillet, scraping up browned bits. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Add tomatoes, crushing with your hands, garlic, red pepper flakes, and 2 cups water and pour into roasting pan. Squeeze lemons over lamb; add to pan. Roast 3 hours.
- Meanwhile, remove tough dark outer leaves from artichokes. Using a serrated knife, trim 1" from top. Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise. Toss to coat with pan juices and tuck under and around lamb. Roast, turning artichokes occasionally, until artichokes are tender and meat is falling off the bone, 1 1/2-2 hours. (Remove artichokes if they become too soft before meat is done.)
- Anchovy-herb oil and assembly:
- Pulse oil, anchovies, garlic, parsley, mint, and red pepper flakes in a food processor until smooth; season with salt.
- When done, place lamb in a large bowl and transfer artichokes, lemons, and garlic with a slotted spoon to bowl. Pour anchovy-herb oil over; tent with foil. Transfer pan juices to a glass measuring cup. Let sit a few minutes, then spoon off fat from surface. Serve lamb with artichoke mixture and pan juices.
LAMB STEW WITH TOMATOES, CHICKPEAS AND SPICES
North African spices with a basic meat stew recipe from Cook's Illustrated The Best Recipe (aka The Kitchen Bible). I made this for a holiday party to break in my new cast iron dutch oven and everyone loved it. I needed a hotter oven after 2 hours and the lamb wasn't tender yet, but I moved it to the stovetop (covered) and simmered it for another 40 minutes or so and it became wonderfully tender, yet not stringy or dry. I got nothing but raves (and very few leftovers!) on this one! Notes: I used 1.5 cans each of diced tomatoes and chick peas. I browned the lamb in three batches instead of two to keep from overcrowding my 5 qt. dutch oven. Kept warm all afternoon by simmering on the stove on low. I used fresh ginger (about 1 Tbl) and no parsley or cilantro. Could have probably used a bit of salt at the end.
Provided by huskiebear
Categories Stew
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 250.
- Toss lamb with salt and pepper. Heat 2 Tbls oil in dutch oven over medium high heat. Brown lamb on all sides in two batches. Set aside on plate.
- Add onions to Dutch oven and saute until softened. Add garlic and cook an additional 30s.
- Stir in flour and cook until lightly colored (1-2 min).
- Add stock and deglaze pan.
- Add tomatoes and spices and bring to simmer before adding lamb and returing to simmer.
- Cover and place in oven until meat is almost tender (1 3/4 - 2 1/4 hours).
- Add chickpeas and return to oven until meat is tender and chicpeas are heated through (about 15 min).
- Can be cooled, covered and refrigerated up tp 3 days before reheating on stovetop.
- Stir in parsley, discard bay leaves and adjust seasoning just before serving.
Nutrition Facts : Calories 606.5, Fat 42.8, SaturatedFat 16.6, Cholesterol 122.6, Sodium 821.5, Carbohydrate 22, Fiber 4, Sugar 3.1, Protein 33
LAMB AND ARTICHOKE STEW (GREEK)
This is a delicious lamb stew. I love artichokes, and this is one of the things I would make for a special Sunday dinner.
Provided by evelynathens
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the lamb into 1 inch pieces.
- Clean the artichokes, placing them in a bowl filled with water and the lemon slices, so they don't discolor.
- Slice each artichoke heart in half.
- Pour the oil into a large saucepan and, over medium heat, sauté the onion until translucent, about 5 minutes.
- Add the spring onions and cook for 3-4 minutes.
- Increase the heat to high and add the meat.
- Brown the meat until it becomes a rich, dark colour.
- Add the hot stock and, as soon as it comes back to the boil, lower the heat to medium, cover and simmer for 15 to 20 minutes.
- Add the artichokes, minced dill, juice and rind of 1 lemon, salt and pepper to taste.
- Cover again and simmer until the artichokes and the meat are very tender, about 15 minutes longer.
- Turn off heat.
- In a large bowl, whisk together the egg, yolk, lemon juice and corn flour.
- With a ladle, slowly add the hot stock from the meat/artichokes to the egg/lemon mixture, whisking constantly.
- When you have added all the stock, pour the egg/lemon sauce over the meat, shaking the pan to mix it thoroughly, let it thicken slightly for about 2 minutes, and serve.
CROCK POT GREEK LAMB, ARTICHOKE & ONION STEW
Make and share this Crock Pot Greek Lamb, Artichoke & Onion Stew recipe from Food.com.
Provided by Mrs.Habu
Categories Stew
Time 33m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- mix all ingredients (except the last 4 listed) in a large slow cooker.
- Cover and cook on low for 8 to 10 hours or until lamb and onions are tender.
- Stir in artichoke hearts. Cover and let stand 5 minutes (or until hearts are hot).
- Remove the cinnamon stick.
- Serve sprinkled with walnuts and feta.
Nutrition Facts : Calories 762.1, Fat 51, SaturatedFat 19.1, Cholesterol 131.2, Sodium 817.4, Carbohydrate 36.5, Fiber 8.8, Sugar 13.3, Protein 37
LAMB STEW WITH JERUSALEM ARTICHOKES
Categories Lamb Side Stew Low Sodium Artichoke Jerusalem Artichoke Simmer Boil
Yield serves 6
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a large, heavy pot over medium-high heat. Season the lamb with salt and black pepper; brown the meat (in batches, if necessary) on all sides, about 8 minutes. Transfer to a bowl.
- Cook the artichokes in the remaining tablespoon oil in the same pot over medium-high heat, stirring occasionally, until well browned on all sides, about 7 minutes. Using a slotted spoon, transfer the artichokes to a separate bowl.
- Add the onion, garlic, and ginger to the remaining oil in the pot; sauté over medium-high heat, stirring occasionally, until the onion is translucent, about 4 minutes. Add the cinnamon, cloves, cardamom, and red pepper flakes; cook, stirring constantly, 2 minutes.
- Stir in the tomatoes and juice, stock, saffron, and 1 teaspoon salt. Using the side of a wooden spoon, break up the tomatoes. Add the reserved lamb; bring the mixture to a boil. Reduce heat to low; cover, and simmer until the meat is tender, about 1 hour.
- Return the reserved artichokes to the pot. Continue to simmer until the artichokes are tender, about 25 minutes; add the caperberries during the final 5 minutes of cooking. Season with salt and black pepper; stir in the cilantro. Discard the cinnamon, cloves, and cardamom before serving.
LAMB STEW WITH JERUSALEM ARTICHOKES
The cubed tubers add a nice firm texture to the stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons oil in a large, heavy pot over medium-high heat. Season the lamb with salt and black pepper; brown the meat (in batches, if necessary) on all sides, about 8 minutes. Transfer to a bowl.
- Cook the artichokes in remaining tablespoon oil in same pot over medium-high heat, stirring occasionally, until well browned on all sides, about 7 minutes. Using a slotted spoon, transfer artichokes to a separate bowl.
- Add onion, garlic, and ginger to remaining oil in pot; saute over medium-high heat, stirring occasionally, until onion is translucent, about 4 minutes. Add cinnamon, cloves, cardamom, and red-pepper flakes; cook, stirring constantly, 2 minutes.
- Stir in tomatoes and juice, stock, saffron, and 1 teaspoon salt. Using the side of a wooden spoon, break up tomatoes. Add reserved lamb; bring mixture to a boil. Reduce heat to low; cover, and simmer until meat is tender, about 1 hour.
- Return reserved artichokes to pot. Continue to simmer until artichokes are tender, about 25 minutes; add caperberries during final 5 minutes of cooking. Season with salt and black pepper; stir in cilantro. Discard cinnamon, cloves, and cardamom before serving.
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