LAMB STEW RECIPE
This lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) The lengthy simmering time in the oven makes the tender lamb morsels and vegetables just melt in your mouth.
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 2h40m
Number Of Ingredients 16
Steps:
- In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
- While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
- Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.
- Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**
Nutrition Facts : Calories 481 kcal, Carbohydrate 22 g, Protein 28 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 82 mg, Sodium 1276 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
LAMB STEW WITH DILL SAUCE
Warm up on a cool night with this hearty stew recipe from chef Marcus Samuelsson's "New American Table" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 16
Steps:
- Place Jerusalem artichokes and potatoes in a large pot of salted water; bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 10 minutes. Drain and set aside.
- Place lamb in a large pot and cover with water; bring to a boil over medium-high heat. Reduce heat to low and simmer for 2 minutes. Remove from heat and drain.
- Transfer lamb to a large pot along with onions, carrots, bay leaves, vinegar, peppercorns, mustard seeds, coriander, and 16 cups water. Bring to a simmer over medium heat and cook for 1 1/2 hours, skimming foam from the surface as necessary.
- Stir in reserved Jerusalem artichokes and potatoes, honey, ketjap manis, mustard, and cream; bring to a boil. Reduce heat and simmer for 10 minutes. Remove bay leaves and discard. Stir in dill and season with salt.
SWEDISH LAMB STEW WITH DILL SAUCE
Categories Milk/Cream Herb Lamb Stew Dinner Vinegar Carrot Spring Winter Dill Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Place lamb, 4 cups water, onion, carrot, bunch of dill, peppercorns, and salt in heavy large pot. Bring to boil over medium-high heat, skimming off foam. Reduce heat to medium-low, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours. Strain broth into medium saucepan. Boil until reduced to 21/3 cups, about 8 minutes. Meanwhile, remove lamb from vegetables; discard vegetables.
- Melt butter in medium saucepan over medium heat. Add flour and whisk 1 minute. Whisk in 2 1/3 cups reduced broth. Cook until sauce thickens and boils, whisking occasionally, about 6 minutes. Whisk in white wine vinegar, sugar and 1/4 cup chopped fresh dill. Simmer 3 minutes to blend flavors. Stir in cream and lamb and simmer until heated through, about 2 minutes. Season to taste with salt and pepper. Transfer to serving bowl.
LAMB STEW WITH DILL
Lamb stew is a quintessential spring dish that can be a real celebration-or unbearably heavy. The difference has little to do with the lamb and much to do with the vegetables: If the stew sports color and lots of different flavors, it is lovely, almost light. If, on the other hand, it contains little besides lamb and potatoes, it becomes the cafeteria-style "Irish stew" that gave the dish a bad name in the first place. This is how it's done in Scandinavia-bright, colorful, and fresh tasting. In other parts of northern Europe, parsley might be substituted for the dill; it's just as good. Other cuts of meat you can use here: beef chuck or brisket (which will require somewhat longer cooking time), veal shoulder.
Yield makes 4 servings
Number Of Ingredients 10
Steps:
- Put the butter in a wide skillet with a lid and place over high heat. When the butter foam subsides, add the lamb, a little at a time. Let sear, undisturbed, for about 2 minutes, or until the underside is nicely browned. Stir, then add the shallots and potatoes. Let cook for another couple of minutes, then add the salt, pepper, and a cup of water. Stir, scraping the bottom if necessary to loosen any bits of meat that may have stuck. Turn the heat to low, cover, and let the mixture simmer for about 45 minutes, stirring once or twice during that period.
- Uncover and add the carrots if you're using them; stir once and simmer for about 15 minutes more, or until the lamb and potatoes are tender.
- Uncover and add the peas and scallions. Raise the heat if necessary to boil away excess liquid. Taste and adjust the seasoning, then serve, garnished with the dill and accompanied by a lemon wedge.
SWEDISH LAMB STEW WITH DILL SAUCE
The long cooking time makes this lamb meltingly tender. Offer noodles alongside. From "Flavors of the World".
Provided by Vicki Butts (lazyme)
Categories Other Soups
Time 2h
Number Of Ingredients 15
Steps:
- 1. Place lamb, 4 cups water, onion, carrot, bunch of dill, peppercorns, and salt in heavy large pot. Bring to boil over medium-high heat, skimming off foam. Reduce heat to medium-low, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours.
- 2. Strain broth into medium saucepan. Boil until reduced to 2 1/3 cups, about 8 minutes. Meanwhile, remove lamb from vegetables; discard vegetables.
- 3. Melt butter in medium saucepan over medium heat. Add flour and whisk 1 minute. Whisk in 2 1/3 cups reduced broth. Cook until sauce thickens and boils, whisking occasionally, about 6 minutes.
- 4. Whisk in white wine vinegar, sugar and 1/4 cup chopped fresh dill. Simmer 3 minutes to blend flavors. Stir in cream and lamb and simmer until heated through, about 2 minutes. Season to taste with salt and pepper. Transfer to serving bowl.
LAMB WITH LEMON & DILL
Make a one-pot lamb meal for two with a citrus twist
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 1h15m
Number Of Ingredients 10
Steps:
- Toss the lamb in the flour with a little salt and plenty of freshly ground black pepper. Heat the oil in a heavy-based pan, add the onion and fry for 5 mins until softened. Add the lamb and stir well until tinged brown.
- Stir in the stock, 2 tablespoons of the dill and the bay leaf. Bring to the boil, then simmer for 30 mins.
- Add the potatoes and lemon juice and cook for a further 30 mins until the potatoes are tender. Serve in soup plates or individual dishes with a spoonful of crème fraîche and a scattering of lemon zest and dill on each serving. Some crusty bread on the side will be useful for mopping up all the juices.
Nutrition Facts : Calories 531 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 0.86 milligram of sodium
LAMB CHOPS WITH YOGURT ROSEMARY AND DILL SAUCE
I just got this new rival electric skillet for christmas and this recipe was on the box. i thought i'd write it down before it goes in the recycle bin. it looks pretty good from the picture.
Provided by sheri77
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat skillet to 350 and coat bottom of pan with vegetable oil.
- Season the lamb chops with salt and pepper. Brown on both sides about 4-5 monutes for medium rare.
- In a bowl, combine the yogurt, rosemary, dill and lemon juice. Serve on top of the lamb.
Nutrition Facts : Calories 75.1, Fat 7.5, SaturatedFat 1.3, Cholesterol 2.6, Sodium 9.7, Carbohydrate 1.7, Fiber 0.1, Sugar 1.1, Protein 0.8
LAMB AND ARTICHOKE STEW (GREEK)
This is a delicious lamb stew. I love artichokes, and this is one of the things I would make for a special Sunday dinner.
Provided by evelynathens
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the lamb into 1 inch pieces.
- Clean the artichokes, placing them in a bowl filled with water and the lemon slices, so they don't discolor.
- Slice each artichoke heart in half.
- Pour the oil into a large saucepan and, over medium heat, sauté the onion until translucent, about 5 minutes.
- Add the spring onions and cook for 3-4 minutes.
- Increase the heat to high and add the meat.
- Brown the meat until it becomes a rich, dark colour.
- Add the hot stock and, as soon as it comes back to the boil, lower the heat to medium, cover and simmer for 15 to 20 minutes.
- Add the artichokes, minced dill, juice and rind of 1 lemon, salt and pepper to taste.
- Cover again and simmer until the artichokes and the meat are very tender, about 15 minutes longer.
- Turn off heat.
- In a large bowl, whisk together the egg, yolk, lemon juice and corn flour.
- With a ladle, slowly add the hot stock from the meat/artichokes to the egg/lemon mixture, whisking constantly.
- When you have added all the stock, pour the egg/lemon sauce over the meat, shaking the pan to mix it thoroughly, let it thicken slightly for about 2 minutes, and serve.
IRISH LAMB STEW
Meet the Cook: With our busy schedule, I cook lots of stews. This one - handed down to me by my mother-in-law - is nice because you can prepare it on the weekend and reheat it during the week. It's a great full-course meal...put out hard rolls and French bread, and you're set. My husband and I have a son, 11. -Jeanne Dahling, Elgin, Minnesota
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb; shake to coat. , In a Dutch oven, brown lamb in oil on all sides. Add water and dill; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. , Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender. , In a small bowl, place remaining flour; stir in cream until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits.
Nutrition Facts : Calories 367 calories, Fat 13g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 496mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 28g protein.
LAMB WITH DILL AND SOUR CREAM
Make and share this Lamb with Dill and Sour Cream recipe from Food.com.
Provided by Dancer
Categories Lamb/Sheep
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Salt& pepper lamb cubes.
- Heat butter in sauce pan and saute lamb until it is light brown, no more red or pink.
- Add onion and garlic and cook for 3 minutes.
- Add in the wine and broth and dill.
- Cover the pot and cook for 1 1/2 hours or until lamb is tender.
- Mix in sour cream and heavy cream.
- Remove the lamb and set aside.
- Cook the sauce for 10 minutes over low heat.
- In another small sauce pan cook mushrooms in lemon juice with salt and pepper for about 5 minutes.
- Add the mushrooms and peas to lamb sauce and cook for 5 to 10 minutes until peas are warmed.
- Return lamb to sauce.
- Serve over white rice.
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