Strict Standards: Declaration of AWPCP_CategoriesListWalker::walk() should be compatible with Walker::walk($elements, $max_depth, ...$args) in /var/www/wp-content/plugins/another-wordpress-classifieds-plugin/includes/views/frontend/class-categories-list-walker.php on line 0
More Lamb Stew Recipes - The Organic Directory
The Organic Directory

Bringing the World Together Organically

More Lamb Stew Recipes

Provencal Lamb Stew

Recipe courtesy of Emeril Lagasse

Total Time: 1 hour  5 minutes
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Yield: 4 servings
Ingredients

2 pounds lamb fillet, shoulder or leg, trimmed of fat and cut into 1-inch cubes
1 tablespoon Essence, recipe follows
2 tablespoons olive oil
1/2 cup chopped yellow onions
1/2 cup diced peeled sweet potatoes
1/2 cup chopped carrots
1 tablespoon minced garlic
1/2 cup peeled, seeded, and shopped Italian plum tomatoes (1 or 2 tomatoes)
1 tablespoon herbes de Provence, recipe follows
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup dry red wine
3 cups lamb stock, or beef stock, or canned, low-sodium beef broth
French or Italian bread, accompaniment
Herbes de Provence:
1/4 cup dried thyme
1/4 cup dried majoram
1/4 cup dried savory
2 tablespoons dried oregano
1 tablespoon dried rosemary
1 teaspoon dried lavender blossoms
Emeril’s Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
Add Checked Items To Grocery List

Directions

Season the meat with the Essence and use your hands to coat the meat thoroughly. In a large dutch oven or saute pan, heat the oil over medium-high heat. Add the seasoned lamb and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon to a plate, and set aside.

To the fat in the pan, add the onions, potatoes, and carrots, and cook, stirring, for 3 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, herbs, salt, pepper, and red wine, and bring to a boil. Cook until reduced by half, about 3 minutes, stirring to deglaze the pan. Add the lamb and stock to the pan and return to a boil. Reduce the heat to medium-low and simmer until the lamb is tender, about 30 to 35 minutes.

Remove from the heat and adjust the seasoning, to taste. Ladle into soup bowls and serve with hot, crusty French or Italian bread.

Herbes de Provence:

Combine all the ingredients in a bowl and mix well. Store in an airtight container and use as needed.

Yield: almost 1 cup

Emeril’s Essence:

Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.

Yield: about 2/3 cupProvencal Lamb Stew
Recipe courtesy of Emeril Lagasse

Total Time: 1 hour  5 minutes
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Yield: 4 servings
Ingredients

2 pounds lamb fillet, shoulder or leg, trimmed of fat and cut into 1-inch cubes
1 tablespoon Essence, recipe follows
2 tablespoons olive oil
1/2 cup chopped yellow onions
1/2 cup diced peeled sweet potatoes
1/2 cup chopped carrots
1 tablespoon minced garlic
1/2 cup peeled, seeded, and shopped Italian plum tomatoes (1 or 2 tomatoes)
1 tablespoon herbes de Provence, recipe follows
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup dry red wine
3 cups lamb stock, or beef stock, or canned, low-sodium beef broth
French or Italian bread, accompaniment
Herbes de Provence:
1/4 cup dried thyme
1/4 cup dried majoram
1/4 cup dried savory
2 tablespoons dried oregano
1 tablespoon dried rosemary
1 teaspoon dried lavender blossoms
Emeril’s Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
Add Checked Items To Grocery List

Directions

Season the meat with the Essence and use your hands to coat the meat thoroughly. In a large dutch oven or saute pan, heat the oil over medium-high heat. Add the seasoned lamb and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon to a plate, and set aside.

To the fat in the pan, add the onions, potatoes, and carrots, and cook, stirring, for 3 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, herbs, salt, pepper, and red wine, and bring to a boil. Cook until reduced by half, about 3 minutes, stirring to deglaze the pan. Add the lamb and stock to the pan and return to a boil. Reduce the heat to medium-low and simmer until the lamb is tender, about 30 to 35 minutes.

Remove from the heat and adjust the seasoning, to taste. Ladle into soup bowls and serve with hot, crusty French or Italian bread.

Herbes de Provence:

Combine all the ingredients in a bowl and mix well. Store in an airtight container and use as needed.

Yield: almost 1 cup

Emeril’s Essence:

Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.

Yield: about 2/3 cup

Recipe for Hearty Irish Stew

2 cup diagonally sliced carrots
2 cup diagonally sliced parsnips
2 cup sliced onions
1.5 lbs small white potatoes,
each cut into quarters
Salt and freshly ground black pepper
1 1/2 tsp dried thyme
2 lbs boneless lamb stew meat
1 1/2 cup beef broth
4 c. plus 3 Tbsp. cold water
3 Tbsp. all-purpose flour

Preheat oven to 350° F. In heavy 6-quart Dutch oven, spread half of vegetables; season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and half of thyme. Top with meat, then remaining vegetables. Season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining thyme. Add broth and 4 cups water. Cover and cook in oven 2 1/2 hours or until meat and vegetables are tender.

Transfer meat and vegetables to bowl; cover and keep warm. In cup, blend flour with remaining water; stir into hot liquid in Dutch oven. Heat to boiling on top of range; boil 1 minute. Skim off fat. Return meat and vegetables to Dutch oven.

Recipe for Hearty Irish Stew

Main Street Produce
100 NE Main Street
Littleton, North Carolina 27850
252-586-4044

Locally Owned and Operated

Visit us on Facebook:  https://www.facebook.com/mainstreetproducenc/

 

MatthewRinkerman • May 2, 2016


Previous Post

Next Post

Leave a Reply

Your email address will not be published / Required fields are marked *

error: Content is protected !!