Simmering Sunday Lamb Stew Recipes

LAMB STEW RECIPE

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.**

SIMMERING SUNDAY LAMB STEW

Steps:

• Heat olive oil in bottom of dutch oven on med-high heat.
• Add ginger, garlic and cooked lamb and stir until lamb is heated through.
• Add all other ingredients and stir well.
• Cook over medium-low heat for 2 hours, or until onions and sweet potatoes are soft.
• Taste and adjust herbs and spices according to your preference.
• Serve with crusty bread and a rich Cabernet Sauvignon (grape juice for the kids!).

GREEK LAMB STEW

Steps:

• Season flour with salt and pepper and roll lamb cubes in it.
• Heat oil in a pan over medium high heat, brown lamb cubes in oil.
• Sprinkle herbs and garlic over lamb and add roughly chopped onion, stock, wine, and tomato sauce.
• Season with additional salt and pepper to taste.
• Simmer over medium heat for 1-1/2 hours, stir now and again - it has a tendency to stick (although not burn).
• Add olives, simmer for half an hour more.
• Serve with rice, potatoes, salad, bread, whatever you like. And rest of the wine bottle, of course.