IRISH LAMB STEW
I adopted this recipe as a RecipeZaar orphan, and have made a few changes to suit my own taste. This is a nice, simple stew; perfect for making the most of the good quality local lamb.
Provided by Jenny Sanders
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut lamb into cubes.
- Peel and roughly chop the shallots, and slice and rinse the leek.
- Peel and dice the potatoes, carrots and rutabaga.
- Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan.
- Add shallots, leeks and garlic to the pan and cook for a few minutes.
- Sprinkle the flour over the shallots and stir until mixture browns.
- Gradually add stock while stirring.
- Return meat to saucepan.
- Add salt, pepper, rosemary and bay leaves.
- Cover and simmer until meat is almost tender, about 30 minutes.
- Add the carrots and turnips, and cook for 10 minutes.
- Add the potatoes and cook for 20 minutes longer.
- About 10 minutes before you are ready to serve the stew, add the peas and simmer for 5 to 10 minutes.
- If you are expecting to have leftovers, it's best to divide the stew beforehand and add the peas (in proportion) only to the part being served. Reheat the remaining stew and add the remaining peas just before serving.
Nutrition Facts : Calories 471.9, Fat 13.9, SaturatedFat 3.4, Cholesterol 73.7, Sodium 1275.8, Carbohydrate 52.8, Fiber 10.9, Sugar 13.1, Protein 34.7
IRISH LAMB STEW
A traditional Irish stew, as handed down by my grandmother, who was born and raised and is now buried in Bangor, Co. Down, Ulster. This recipe has been modified slightly, as indicated in my comment below. This is a good, hearty stew, whcih is excellent fare anytime there's "a chill in the air."
Provided by LastBaron
Categories Stew
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour, salt and pepper.
- Dredge lamb cubes in seasoned flour.
- Heat oil; brown meat over medium-high heat.
- Reduce heat to medium, add onions and garlic.
- Cook, stir 5 minutes until browned and onions are translucent.
- Add remaining ingredients, raise heat to medium-high and bring to boil.
- Reduce heat to simmer, cook (sitrring occasionally) for 90 minutes to 2 hours, or until meat is fork tender.
- Thicken gravy, if necessary, with cornstarch-sauce slurry.
- :In Ireland, the lamb used is*never* boneless.
- A stew is, by Irish tastes and sensibilities (and very much contrary to the American perception thereof),*not* an elegant dish, but rather a working dish that can be made and left unattended while good Irish lads and lassies are out toiling in the fields, tending the lambs and sheep that are used in this dish, or following other gainful pursuits and pastimes.
- The bones have been removed here to adjust this recipe to more molly-coddled American tastes.
Nutrition Facts : Calories 902.7, Fat 33.8, SaturatedFat 14.3, Cholesterol 130.3, Sodium 1080.5, Carbohydrate 48.8, Fiber 2.1, Sugar 7, Protein 41.2
LAMB AND RED WINE STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
- Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.
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.
JG'S IRISH LAMB STEW
A hearty dish - Great cold weather meal. Serve with sliced French bread.
Provided by John Garland
Categories Irish Stew
Time 3h20m
Yield 6
Number Of Ingredients 19
Steps:
- Place the chopped bacon in a large pot over medium heat, and cook, stirring often, until the bacon is browned and crisp, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot, and set aside.
- Sprinkle the lamb with salt and black pepper, and brown the meat well over medium heat in several batches in the bacon drippings. Do not crowd the pan or lamb won't brown. Set the lamb aside. Stir the celery, chopped carrot, red onion, garlic, rosemary, thyme, and oregano into the bacon drippings, and cook and stir until the onion is softened and translucent, about 5 minutes. Pour almost all the stout beer into the pan, but reserve about 1/4 cup in a small bowl and set aside. Bring the mixture to a boil, and cook until the stout beer has reduced by about half, about 10 minutes. Scrape up and dissolve any brown flavor bits in the bottom of the pot into the liquid.
- Stir the bacon and cooked lamb meat back into the stew; mix in the fire-roasted tomatoes with their juice, and pour in enough beef stock to cover. Bring the mixture to a boil, reduce heat to a simmer, and cook for 1 hour and 45 minutes. Mix in the pearl barley, and simmer 15 minutes more. Stir in red potatoes, sliced carrots, rutabaga, and mushrooms, and simmer until the potatoes are tender, about 30 minutes.
- To thicken the stew, whisk flour into the reserved 1/4 cup of stout beer until smooth; stir the mixture into the stew, and simmer until thickened, about 5 minutes.
Nutrition Facts : Calories 614.5 calories, Carbohydrate 57.1 g, Cholesterol 98.6 mg, Fat 26.6 g, Fiber 11.3 g, Protein 36.9 g, SaturatedFat 9.9 g, Sodium 522.5 mg, Sugar 11.7 g
IRISH LAMB STEW
Steps:
- In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a large Dutch oven or other heavy pot, heat oil over medium. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
- Pour 1/4 cup water into pot and scrape up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
- Add potatoes, carrots, and remaining 1/2 cup water. Cover and cook until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Stir in parsley and serve immediately.
- freezing stew
- Let stew cool completely, then transfer to airtight containers. Freeze for up to 3 months. Thaw in the microwave or overnight in the refrigerator and reheat over low. Stir in parsley just before serving.
- nutrition information
- (Per Serving)
- Calories: 415
- Fat: 16.9g
- Protein: 36.6g
- Carbohydrates: 28g
- Fiber: 3.6g
IRISH STEW
The trick with this classic one-pot is to use a cheaper cut of meat, which means you'll skimp on price but not quality
Provided by Barney Desmazery
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
- Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.
Nutrition Facts : Calories 627 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Protein 49 grams protein, Sodium 2.13 milligram of sodium
More about "jgs irish lamb stew food"
CHEF JOHN'S IRISH STEW - IRISH STEW RECIPES
From worldrecipes.org
GROUND LAMB STEW - KAIT NOLAN
From kaitnolan.com
JG’S IRISH LAMB STEW – DRSTARVE
From drstarve.com
JG'S IRISH LAMB STEW - RECIPESRUN
From recipesrun.com
IRISH LAMB AND TURNIP STEW RECIPE - FOOD & WINE
From foodandwine.com
TRADITIONAL SLOW COOKER IRISH LAMB STEW RECIPE
From thespruceeats.com
SIXCOOK - JG'S IRISH LAMB STEW RECIPE
From harbourhi.com
BEST COOKING CARROT RECIPES: JG'S IRISH LAMB STEW
From worldbestcarrotrecipes.blogspot.com
LAMB STEW (IRISH STEW) - SPEND WITH PENNIES
From spendwithpennies.com
IRISH LAMB STEW RECIPE | PBS FOOD
From pbs.org
JG'S IRISH LAMB STEW PHOTOS
From crecipe.com
IRISH LAMB STEW RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
TRADITIONAL IRISH LAMB STEW - A HEARTY LAMB STEW THAT WILL ...
From greedygourmet.com
CROCK POT BEEF STEW (IRISH BEEF STEW) | FAVORITE FAMILY ...
From favfamilyrecipes.com
IRISH LAMB STEW WITH DUMPLINGS - THE ABSOLUTE BEST WINTER ...
From recipesformen.com
JG'S IRISH LAMB STEW
From crecipe.com
WORLD BEST ROASTED FOOD RECIPES: JG'S IRISH LAMB STEW
From roastedfood.blogspot.com
IRISH LAMB SHOULDER STEW (WITH POTATOES AND CARROTS)
From whereismyspoon.co
TRADITIONAL IRISH LAMB STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
JG'S IRISH LAMB STEW | LAMB STEW, IRISH LAMB STEW, PORK ...
From pinterest.com
FOOD WISHES VIDEO RECIPES: EASY IRISH STEW - LUSCIOUS LAMB ...
From foodwishes.blogspot.com
IRISH LAMB STEW | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
JG'S IRISH LAMB STEW - REVIEW BY CLARE - ALLRECIPES.COM
From allrecipes.com
THIS AUTHENTIC IRISH LAMB STEW RECIPE WILL HELP BEAT THE ...
From irishpost.com
BEST COOKING CARROT RECIPES: JG'S IRISH LAMB STEW
From worldbestcarrotrecipes.blogspot.com
JG'S IRISH LAMB STEW RECIPE | LAMB STEW RECIPES, LAMB STEW ...
From pinterest.com
IRISH LAMB STEW WITH ROOT VEGETABLES - SHEPHERD SONG FARM
From shepherdsongfarm.com
JG'S IRISH LAMB STEW - PLAIN.RECIPES
From plain.recipes
WORLD BEST ROASTED FOOD RECIPES: JG'S IRISH LAMB STEW
From roastedfood.blogspot.com
RECIPES/JGS-IRISH-LAMB-STEW.JSON AT MASTER ...
From github.com
JG'S IRISH LAMB STEW | RECIPESTY
From recipesty.com
FRINKFOOD - JG'S IRISH LAMB STEW
From frinkfood.com
SLOW COOKED IRISH LAMB STEW - SIMPLY DELICIOUS
From simply-delicious-food.com
IRISH LAMB STEW | AUSTRALIAN LAMB - RECIPES, COOKING TIPS ...
From australianlamb.com.au
JG'S IRISH LAMB STEW - IRISH STEW RECIPES
From worldrecipes.org
IRISH STEW RECIPE: JG’S IRISH LAMB STEW BY JOHN GARLAND ...
From redcipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love