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.
SPANISH-STYLE LAMB STEW
John Willoughby fell in love with pimentón, a smoky Spanish paprika, after a trip to La Vera, a region west of Madrid, first encountering it in a lamb stew. "The stew, rich with the slight gaminess of lamb, the tang of sherry and the smooth comfort of white beans, was brought to greatness by the subtle heat and almost mysterious smokiness of the pimentón," he wrote. He drew inspiration from the stew, making his own version at home and bringing this recipe to The Times in 2010.
Provided by John Willoughby
Categories dinner, easy, one pot, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Warm oil in a large heavy-bottom pot with a lid or Dutch oven over medium-high heat. When oil is hot, sprinkle lamb generously with salt and pepper and cook in batches to avoid overcrowding, turning once or twice, until each piece is well browned all over, about 15 minutes total. Transfer pieces to a plate as they brown.
- Pour off all but 2 tablespoons of fat and add onions, bell pepper, garlic and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until onions and peppers are softened, about 5 minutes. Add pimentón and stir for a minute. Stir in tomatoes, breaking them into bite-size pieces and scraping browned bits from the pot. Add wine, chicken stock, vinegar and bay leaves and bring just to a boil.
- Return lamb to pot and reduce heat so mixture is bubbling very gently. Partly cover pot and cook, stirring every 20 minutes or so, until lamb is very tender, about 2 hours. Discard bay leaves. Stir in beans and cook another 10 minutes to heat them through. Stir in parsley and adjust the seasoning if necessary.
Nutrition Facts : @context http, Calories 952, UnsaturatedFat 33 grams, Carbohydrate 41 grams, Fat 63 grams, Fiber 14 grams, Protein 51 grams, SaturatedFat 25 grams, Sodium 1583 milligrams, Sugar 8 grams
SUMMER LAMB STEW
Lamb is popular in the Balkans and this simple stew is delicious using fresh summer vegetables.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Other Main Dishes
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Place lamb in a large (6-quart or more) ovenproof casserole or Dutch oven and add onion, bell pepper, potatoes, tomatoes, green onion, garlic, dill, paprika, salt, and black pepper.
- Pour on olive oil and then the water.
- Cover and bake 2 1/2 hours.
- Scatter squash and green beans on top of other ingredients and add a little more water (about half a cup) if the stew looks dry.
- Bake 30 minutes longer.
- Remove casserole from oven, leaving oven turned on if serving stew the same night.
- Pour off (or tilt casserole and spoon off) most of the liquid into a bowl. To liquid add lemon juice, tasting carefully and correcting seasonings.
- To serve the same night, spoon off all visible fat from liquid or, better yet, place bowl in freezer until fat congeals on top (about 20 minutes).
- To serve the next day, refrigerate liquid separately from remaining ingredients. Remove and discard fat from top of liquid.
- Whichever technique is used, before serving pour remaining degreased liquid back into casserole.
- Cover casserole and reheat in oven until liquid is bubbling slightly (about 20 minutes if chilled, 5 minutes if unchilled).
- Serve in large soup bowls with French bread on the side or on large plates over a bed of Pilaf. For a thicker, creamy sauce, stir 3/4 cup yogurt into liquid just before reheating.
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
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