Savory Lamb Stew Recipes

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.

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.

Steps:

• In a large pot over medium-high heat, add the olive oil and bacon. When the bacon begins to lightly brown, remove it from the pot with a slotted spoon and set aside. Add the lamb and let the meat brown on all sides, about 3 minutes per side. Remove the meat with a slotted spoon and set aside. Chop the bacon into 1/4-inch pieces.
• Add the mushrooms, carrots, garlic, onions and bacon to the pot and stir. Mix in the flour. Add the beef stock, sherry, bay leaves and lamb. Add salt and pepper and cover the pot but leave a vent for the steam to escape. Bring the mixture to a simmer and simmer until the meat is tender and falling apart, about 2 hours.
• Slowly stir in the heavy cream, parsley, tarragon and peas. Serve the stew in shallow bowls over buttered egg noodles.

Steps:

• 1. Use a large, heavy kettle with cover. Dredge meat with a mixture of flour, salt, and pepper. Brown lamb in nonstick vegetable cooking spray.2. Add beef broth, green peppers, marjoram and garlic. Cover and cook over low heat for 30 minutes, stirring occasionally.3. Add potatoes, onions, and celery. Cook until vegetables are tender. 4. Stir in tomatoes and olives. Cover. Turn burner off and finish heating with reserved heat.EXCHANGES1 Starch/Bread4 MeatNUTRITION FACTSCalories 269Total Fat 9 grams Saturated Fat 3 gramsCholesterol 53 milligramsSodium 535 milligrams (without added salt 343 milligrams)Total Carbohydrate 19 grams Dietary Fiber 3 gramsProtein 28 grams