Simmering Sunday Lamb Stew Recipes

Steps:

• Heat olive oil in bottom of dutch oven on med-high heat.
• Add ginger, garlic and cooked lamb and stir until lamb is heated through.
• Add all other ingredients and stir well.
• Cook over medium-low heat for 2 hours, or until onions and sweet potatoes are soft.
• Taste and adjust herbs and spices according to your preference.
• Serve with crusty bread and a rich Cabernet Sauvignon (grape juice for the kids!).

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:

• 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.

Steps:

• In a large resealable plastic bag, combine flour, salt and pepper; add lamb, a few pieces at a time, and shake to coat. In a Dutch oven, brown the lamb in oil; drain. Add tomatoes, onion, parsley, rosemary and garlic powder. Cover and simmer for 2 hours. , Add carrots and potatoes; cover and cook 1 hour longer or until the meat is tender. Add peas and mushrooms; heat through. Thicken if desired.

Steps:

• Melt butter in heavy large Dutch oven over high heat. Season lamb with salt and pepper. Add lamb to pot and sauté until brown, about 5 minutes. Add flour and stir 2 minutes. Add onions, potatoes, carrots, bay leaves and thyme and stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover and simmer until lamb and vegetables are almost tender, about 1 hour.
• Uncover stew and simmer until gravy thickens and lamb and vegetables are very tender, about 15 minutes longer. Add parsley. Season stew to taste with salt and pepper.

Steps:

• 1 Bring 4 quarts water to a boil in a large pot. Add the lamb and reduce the heat to a simmer. Cook for 10 minutes. Strain and pat dry.
• 2 Heat the 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the garlic, onions, chiles, coriander seeds, cumin, thyme, and peanuts and toast until the peanuts are golden and the onions are translucent, about 5 minutes. Add the lamb, chicken stock, and coconut milk and bring to a simmer. Cook for 1 hour.
• 3 Add the lemon zest, lemon juice, yams, potatoes, and tomatoes and simmer until the potatoes are tender, about another 20 minutes. Stir in the mustard, salt, and parsley and simmer for 5 more minutes. Fold in the avocado. Drizzle with olive oil and serve with the sautéed morning glory.
• 1 Heat the peanut oil in a wok or large sauté pan over high heat. Add the mushrooms and cook until caramelized, about 3 minutes. Add ginger and garlic and cook until fragrant, about 2 minutes. Add the sesame seeds and sesame oil and toss to coat. Add the morning glory and sauté until the leaves begin to wilt, about 2 minutes. Stir in the soy sauce and lime juice and season with salt and pepper.