Lamb Potato And Shallot Stew With Tomato Chili Topping Recipes

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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



Traditional Lamb Stew image

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

1-1/2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme

SLOW-COOKER LAMB WITH OLIVES AND POTATOES

Lamb shanks are at their best when gently cooked. A slow cooker creates meltingly tender meat in a flavorful sauce -- perfect for Sunday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 4h30m

Number Of Ingredients 12



Slow-Cooker Lamb with Olives and Potatoes image

Steps:

  • Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together 1 tablespoon flour and broth. Add to slow cooker.
  • Place 3 tablespoons flour on a plate. Season lamb with salt and pepper, then coat in flour, shaking off excess. In a large skillet, heat oil over medium-high. In batches, cook lamb until browned on all sides, about 10 minutes; transfer to slow cooker. Add wine to skillet and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). Stir in olives, cover, and cook 20 minutes.
  • To serve, transfer lamb and vegetables to a platter. Skim fat from cooking liquid, then stir in lemon juice and season to taste with salt and pepper. Serve sauce with lamb and vegetables.

Nutrition Facts : Calories 703 g, Fat 37 g, Fiber 4 g, Protein 46 g, SaturatedFat 12 g

1 1/4 pounds small potatoes, halved
4 large shallots, cut into 1/2-inch wedges
3 garlic cloves, minced
1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
3 sprigs rosemary
Coarse salt and ground pepper
4 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
3 1/2 pounds lamb shanks, cut crosswise into 1 1/2-inch pieces and trimmed of excess fat
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine, such as Pinot Grigio
1 cup pitted green olives, halved

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



Lamb and Potato Stew image

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.

2 pounds lean lamb stew meat, cut into 1-inch pieces
1/2 cup chopped onion
4 to 6 medium potatoes, peeled and diced
4 carrots, diced
1-1/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup diced celery
1-1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 to 2 bay leaves

ROASTED LAMB WITH POTATO, ONION AND TOMATO GRATIN

Make and share this Roasted Lamb With Potato, Onion and Tomato Gratin recipe from Food.com.

Provided by Cathleen Colbert

Categories     Lamb/Sheep

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 9



Roasted Lamb With Potato, Onion and Tomato Gratin image

Steps:

  • Preheat oven to 450°F.
  • Rub bottom of 16x10 gratin pan with split garlic clove.
  • Arrange potato slices in bottom of pan.
  • Season with salt, pepper, some of the thyme and chopped garlic.
  • Add a layer of onions and seasoning.
  • Add a layer of tomatoes and seasoning on top.
  • Drizzle with wine and oil.
  • Trim the thicker portions of fat from the leg of lamb.
  • Season with salt and pepper.
  • Place lamb on a sturdy cake rake directly on top of gratin pan.
  • Roast, uncovered, for about 1 hour and 15 minutes for rare lamb (1 hour and 45 minutes for well-done); turning lamb every 15 minutes, basting with liquid from gratin pan.
  • Remove from oven and allow to sit for 20 minutes before carving.

Nutrition Facts : Calories 216.4, Fat 9.3, SaturatedFat 1.3, Sodium 13.3, Carbohydrate 28, Fiber 4, Sugar 4.7, Protein 3.5

6 garlic cloves, 1 split, rest chopped
2 lbs russet potatoes, peeled and thinly sliced
salt and pepper
1 tablespoon fresh thyme
2 large onions, very thinly sliced
5 medium tomatoes, cored and thinly sliced (about 1 pound)
2/3 cup dry white wine
1/3 cup olive oil
1 leg of lamb, with bone in (about 6 to 7 pounds)

LAMB, POTATO, AND TOMATO STEW

Number Of Ingredients 11



Lamb, Potato, and Tomato Stew image

Steps:

  • 1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, cook the onion in the olive oil over medium heat until softened, about 5 minutes. Add the lamb. Cook, stirring frequently, until the pieces are lightly browned. Sprinkle with salt and pepper. Add the wine and bring it to a simmer. 2 Stir in the tomatoes and rosemary. Reduce the heat to low. Cover and cook 30 minutes. 3 Add the potatoes, carrots, and salt and pepper to taste. Simmer 30 minutes more, stirring occasionally, until the lamb and potatoes are tender. Add the peas and cook 10 minutes more. Sprinkle with parsley and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

1 large onion, chopped
2 tablespoons olive oil
2 pounds boneless shank or leg of lamb, cut into 1-inch chunks
salt and freshly ground black pepper, to taste
1/2 cup dry white wine
3 cups drained and chopped canned tomatoes
1 tablespoon chopped fresh rosemary
1 pound waxy boiling potato, cut into 1-inch pieces
2 carrots, cut into 1/2-inch thick slices
1 cup fresh peas or frozen peas, partially thawed
2 tablespoons chopped fresh flat-leaf parsley

LAMB, POTATO AND SHALLOT STEW WITH TOMATO-CHILI TOPPING

Categories     Soup/Stew     Lamb     Potato     Tomato

Yield 6 servings

Number Of Ingredients 18



LAMB, POTATO AND SHALLOT STEW WITH TOMATO-CHILI TOPPING image

Steps:

  • FOR LAMB: Place lamb in bowl; sprinkle with salt and pepper. Add flour; toss to coat. Heat oil in heavy large pot over medium-high heat. Working in 3 batches, add lamb to pot and saute until brown, about 5 minutes per batch. Using slotted spoon, transfer lamb to another bowl; reserve flour remaining in first bowl. Add shallots, garlic, thyme and chilies to pot; stir 1 minute. Add reserved flour; stir 30 seconds. Add both broths; bring to boil, scraping up browned bits. Add tomatoes with their juices and lamb with any accumulated juices; return to boil. Reduce heat to medium-low, cover and simmer 45 minutes. Uncover; add potatoes. Simmer uncovered until potatoes and lamb are tender and sauce thickens, stirring often without breaking potatoes, about 40 minutes longer. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold. Cover; keep chilled. Rewarm before serving.) FOR TOPPING: Mix all ingredients in bowl. Season with salt and pepper. Transfer stew to large bowl; sprinkle with topping.

LAMB
3 1/4 pounds o-bone (round-bone) lamb shoulder chops, trimmed, boned, cut into 1-inch pieces
1/4 cup all purpose flour
3 tablespoons olive oil
1 cup chopped shallots
1/4 cup chopped garlic
1 tablespoon chopped fresh thyme
1 tablespoon minced serrano chilies with seeds
1 14 1/2-ounce can low-salt chicken broth
1 14 1/2-ounce can beef broth
1 14- to 15-ounce can diced tomatoes in juice
2 pounds Yukon Gold potatoes, peeled, cut into 1-inch cubes
TOPPING
4 plum tomatoes, seeded, chopped
1/4 cup chopped fresh parsley
2 shallots, chopped
2 garlic cloves, finely chopped
1 serrano chili with seeds, chopped

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