IRISH LAMB STEW
Steps:
- Preheat oven to 350 degrees.
- Trim fat off of lamb chops. Arrange chops in a large, greased casserole dish. Peel onions and slice them. Place a layer of rings on top of the chops. Sprinkle 1/3 of the seasonings over the onions. Slice carrots and layer them on top. Season again, then layer potatoes over carrots (if small leave whole, larger potatoes are sliced).
- Add cold water or stock to fill dish halfway. Bake covered for one hour then remove cover and continue to bake for an additional half hour.
- Serve on dish with meat in the center and sprinkle with parsley.
SWEET POTATO AND WILD MUSHROOM IRISH LAMB STEW
Steps:
- In a large, heavy bottomed pot, heat oil. Add the lamb and saute until browned on all sides, about 5 minutes. Remove lamb to a plate. Add the onion and saute until soft. Add the garlic and saute for 2 more minutes. Season with salt and pepper. Add the butter and melt. Add the flour to make a roux. Lower the heat and cook the roux until it is brown, about 15 minutes. Whisk in the wine and stock and raise the heat to medium high. Add in the reserved lamb. Add the mustard. Bring to a boil and reduce the heat to low. Cook over low heat for about 30 minutes, or until liquid is slightly reduced and thick. In a separate saute pan, saute the mushrooms until wilted. Add the mushrooms to the stew. Add the potatoes and simmer another 30 minutes, or until potatoes are tender. Add the thyme. Season with salt and pepper. Garnish with toasted pumpkin seeds.
MUSHROOM-LAMB KOFTA
This recipe is sponsored by Mushroom Council. These kebabs are traditionally made with ground lamb or beef, and they're loaded with meaty, juicy flavor. In this version, rich oyster mushrooms add even more flavor and juiciness.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a medium nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender and any liquid released from the mushrooms has cooked off, 4 to 5 minutes. Transfer to a plate and refrigerate until cooled.
- Soak twelve 6-inch wooden skewers in water (or use metal skewers). Preheat a grill to medium high. Combine the lamb, parsley, onion, garlic, cumin, sumac, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a medium bowl. Add the cooled mushrooms and mix well with your hands. Divide the mixture into 12 roughly shaped ovals. Press each oval onto a skewer and form into a 1/2-inch-thick rectangular log (about 4 inches long and 1 inch wide) around the skewer. Transfer to a plate or small baking sheet.
- Brush the grill lightly with olive oil. Grill the skewers, turning once, until the meat is marked and just cooked through, about 2 minutes per side. Serve with hummus, baba ghanoush, pita, tabbouleh and/or yogurt.
ROASTED ROOT VEGETABLE IRISH LAMB STEW
Provided by Food Network Kitchen
Categories main-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees.
- In a heavy-bottomed pot, heat 2 tablespoons of the olive oil. When the oil is hot, add the lamb and brown evenly. Remove the lamb from the pot and set aside. Add the leeks and saute until soft. Add the butter and melt. Add the flour to make a roux. Turn the heat down to low, and cook the roux until it is brown, about 15 minutes. Whisk in the beer and stock. Add the tomatoes and the reserved lamb, bring to a simmer, and cover. Simmer, covered, for 1 1/2 hours.
- While the lamb mixture is simmering, combine the parsnips, carrots, potatoes and garlic in a large bowl. Toss with remaining olive oil, salt and pepper and rosemary sprigs. Place the vegetables in a roasting pan and place in a 400-degree oven. Roast for 45 minutes, stirring every 20 minutes, until vegetables are tender. Remove the vegetables from the oven and discard the rosemary sprigs. Add the roasted vegetables and the peas to the lamb mixture. Cook for 10 minutes. Add the chopped rosemary. Season with salt and pepper. Add the thinly sliced leeks to a pot of heated oil and fry for 3 minutes, or until crisp. Remove the leeks from the oil and drain on paper towels. Season the leeks with salt. Garnish the stew with the fried leeks.
INSTANT POT® IRISH LAMB STEW
Modified a recipe I received from my neighborhood's Lucky Charms festival. I added purple sweet potato, doubled the spices, doubled the carrots, and added a pinch of mint. This is the perfect stew to give to your favorite Leprechaun. It will turn them purple and they will freak out!
Provided by dey
Categories Lamb Stew
Time 1h25m
Yield 6
Number Of Ingredients 16
Steps:
- Toss lamb in flour to coat.
- Heat oil in a multi-functional pressure cooker (such as Instant Pot®) set to the Saute function. Add lamb to the hot oil and brown on all sides, 3 to 4 minutes. Add onion and saute until soft, 3 to 4 minutes.
- Pour broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a spatula. Stir in carrots, sweet potatoes, russet potatoes, salt, Dijon mustard, thyme, rosemary, tomato paste, mint, and 1/2 teaspoon pepper. Hit Cancel.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
- Garnish servings with fresh parsley and season with pepper.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 30.5 g, Cholesterol 37.7 mg, Fat 8 g, Fiber 5.1 g, Protein 14.5 g, SaturatedFat 1.8 g, Sodium 1326.3 mg, Sugar 7.4 g
LAMB AND SWEET POTATO STEW
Categories Soup/Stew Lamb Stew Quick & Easy Sweet Potato/Yam Red Wine Winter Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a bowl toss lamb with flour and salt and pepper to taste. In a 10-inch skillet heat oil over moderately high heat and sauté garlic, stirring, 1 minute. Add lamb and brown, stirring, about 2 minutes. Add wine and boil 1 minute. Add water and cinnamon stick and scatter sweet potato on top. Simmer stew, covered, about 30 minutes, or until lamb is tender, and season with salt and pepper.
FRESH AND WILD MUSHROOM STEW
Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won't break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.
Provided by David Tanis
Categories dinner, lunch, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
- In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
- Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
- Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
- Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 550 milligrams, Sugar 6 grams, TransFat 0 grams
More about "sweet potato and wild mushroom irish lamb stew recipes"
IRISH LAMB STEW - BOWL OF DELICIOUS
From bowlofdelicious.com
5/5 (6)Calories 409 per servingCategory Stew
- Heat one tablespoon of the oil in a dutch oven and brown half of the lamb for 2-3 minutes on each side, until it develops nice color. Make sure the pieces aren’t touching each other. Remove lamb to a plate and repeat with one more tablespoon oil with the remaining half of the lamb. Remove to the plate.
- Add last tablespoon of oil to the pot along with the onions and carrots and a pinch of salt and pepper. Cook on medium heat until softened; approximately 5 minutes. Scrape the browned bits from the bottom of the pot as you cook. If browned bits are not easily removed, add a little bit of the beef broth or some water to the pot to help deglaze it.
LAMB, SWEET POTATO AND MUSHROOM STEW - LISA'S …
From lisasdinnertimedish.com
4.7/5 (6)Category Main DishServings 4Estimated Reading Time 2 mins
- Brown lamb pieces in batches, about 2 minutes per side, adding additional oil between batches if necessary.
- Add another 1 tbsp olive oil and saute mushrooms until they're browned and have released their moisture.
LAMB STEW WITH MUSHROOMS RECIPE | EPICURIOUS
From epicurious.com
LAMB & POTATO STEW - EATINGWELL
From eatingwell.com
IRISH LAMB STEW - BOWL ME OVER
From bowl-me-over.com
LAMB STEW RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
SWEET POTATO BOWLS WITH SPICED LAMB AND MUSHROOMS …
From bonappetit.com
HEARTY IRISH LAMB & SWEET POTATO STEW | A IS FOR APPLE - YOUTUBE
From youtube.com
IRISH LAMB STEW WITH SWEET POTATO AND MUSHROOM | AUSTRALIA'S …
From bestrecipes.com.au
ONE POT MUSHROOM POTATO LAMB STEW RECIPE — EATWELL101
From eatwell101.com
SWEET POTATO AND WILD MUSHROOM IRISH LAMB STEW – RECIPES …
From recipenet.org
LAMB STEW WITH POTATOES AND VEGETABLES RECIPE - THE …
From thespruceeats.com
IRISH LAMB SHOULDER STEW (WITH POTATOES AND CARROTS)
From whereismyspoon.co
LAMB STEW (IRISH STEW) - SPEND WITH PENNIES
From spendwithpennies.com
You'll also love