SPRING LAMB STEW
Provided by Ree Drummond : Food Network
Time 2h55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- Generously sprinkle the leg of lamb with salt and pepper.
- Heat the oil in a large pot or Dutch oven over a medium-high heat. In two batches, brown the lamb all over and remove to a plate, 4 to 6 minutes per batch.
- Add the onions, carrots and garlic. Season with a pinch of salt and pepper, then cook for a minute or two. Add the tomato paste and stir. Deglaze with the red wine and beef stock, scraping the bottom of the pot. Stir in the rosemary, thyme and bay leaves. Return the lamb to the pot and bring to a simmer.
- Place the lid on the pot and roast until the meat is very tender, 2 to 2 1/2 hours. Sprinkle over the parsley and serve.
SPRING LAMB STEW
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For me, small carrots and parsnips symbolize the beginning of the spring season. This stew recipe celebrates that for me.
- Preheat the oven to 325 degrees F. Heat a Dutch oven over high heat and add the oil. Season the pieces of lamb on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the lamb, in a single layer, in the hot oil. Brown the meat on all sides. Remove the meat and transfer it to a medium bowl. Stir in the onions, garlic, and brown sugar. Season with salt and pepper, to taste, and cook for 2 to 3 minutes. Stir in the parsnips and carrots and cook until they become slightly tender, about 5 minutes.
- Add the vermouth, bay leaves, mustard, browned meat, lamb bones, and stock. Stir to combine and put the pot in the center of the oven, uncovered. Cook until the meat is tender when pierced with the tip of a knife, about 1 to 1 1/2 hours.
- Just before serving, put a large cast iron pan over medium-high heat and coat it with olive oil. Once heated, add the remaining garlic cloves and the sliced bread and toast on both sides. Remove the toast from the pan and set aside.
- Remove the stew from the oven and use a large spoon to skim any excess fat or impurities form the surface of the sauce and remove the bones. Taste for seasoning. Stir in the mustard greens and peas, if desired. Serve immediately with toast.
SPRING LAMB STEW
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For me, small carrots and parsnips symbolize the beginning of the spring season. This stew recipe celebrates that for me.
- Preheat the oven to 325 degrees F.
- Heat a Dutch oven over high heat and add the oil. Season the pieces of lamb on all sides with salt and pepper, to taste. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the lamb, in a single layer, in the hot oil. Brown the meat on all sides. Remove the meat to a medium bowl. Stir in the onions and season them lightly with salt. Cook until tender, 2 to 3 minutes. Stir in the garlic, parsnips and carrots. Season with salt, to taste, and add the brown sugar. Cook until the vegetables become slightly tender, 8 to 10 minutes.
- Add the vermouth and cook until all of the liquid cooks out, an additional 5 to 8 minutes. Stir in the mustard, beef stock and add the bay leaves. Add the lamb back into the pot, then cover and put it in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 1 to 1 1/2 hours. Remove the stew from the oven and use a large spoon to skim any excess fat or impurities form the surface of the sauce. Taste for seasoning and remove the bay leaves. Stir in the peas. Allow it to "rest" for 15 minutes before serving. Stir in the mustard greens and transfer to a serving bowl. Serve immediately.
SPRING LAMB STEW
Steps:
- Melt butter in heavy large Dutch oven over high heat. Season lamb with salt and pepper. Add lamb to pot and sauté until brown, about 5 minutes. Add flour and stir 2 minutes. Add onions, potatoes, carrots, bay leaves and thyme and stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover and simmer until lamb and vegetables are almost tender, about 1 hour.
- Uncover stew and simmer until gravy thickens and lamb and vegetables are very tender, about 15 minutes longer. Add parsley. Season stew to taste with salt and pepper.
LAMB RAGOUT WITH SPRING VEGETABLES
To celebrate the end of winter, French cooks make navarin printanier, a lamb stew. Instead of serving it with potatoes, parsnips or other winter root vegetables, this colorful stew is brimming with fresh spring produce, a mixture of small vegetables like baby turnips, fava beans and scallions. To keep it on the lighter side, use a splash of white wine instead of red. Finish with peas or asparagus tips, cooked briefly, if they are available. The stew can be made a day ahead, but the vegetables should be freshly cooked before serving.
Provided by David Tanis
Categories dinner, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Season lamb chunks generously with salt and pepper. Sprinkle with fennel seed and rub to distribute. Set aside for 30 minutes (or refrigerate for up to several hours, or overnight).
- Heat oven to 350 degrees. Put 2 tablespoons oil in a Dutch oven or similar heavy pot over medium-high heat. When hot, add lamb and brown on all sides, until meat is well caramelized, about 10 minutes. Work in batches if necessary to avoid crowding pan.
- Remove lamb, turn heat to medium and add onions (and a little oil if necessary) and cook, stirring, until softened and lightly colored, 5 to 8 minutes. Add garlic, bay leaf and thyme and cook for 1 minute, then stir in tomato paste. Sprinkle with flour and cook 2 minutes more. Add white wine and whisk well as mixture thickens. Whisk in broth and bring to a brisk simmer.
- Return meat to pot. Cover pot and bake for about 1 hour 15 minutes, until meat is tender when probed. Taste sauce and adjust seasoning. Keep warm, or cool to room temperature and refrigerate overnight before proceeding with vegetables (which should be prepared right before serving).
- Prepare the vegetables: Remove fava beans from pod. Blanch 2 minutes in boiling water, then cool in ice water. Peel and discard outer gray skin from each bean. You should have about 1 1/2 cups. Set aside. (If using frozen lima beans or edamame, cook the thawed beans for 3 to 4 minutes in salted boiling water.)
- Bring a medium pot of fresh water to a boil and salt well. Add fennel and simmer until tender, about 2 minutes. Remove with spider and rinse with cold water to refresh. In the same pot, cook carrots until tender, about 4 minutes, then remove and refresh. Cook turnips for 3 minutes, then remove and refresh.
- Just before serving, melt butter in a wide skillet over medium heat. Add cooked fennel, carrots and turnips. Add scallions and stir to distribute. Season with salt and pepper. Add a splash of water and cook until scallions have softened, about 2 minutes. Add fava beans and heat through. Stir in lemon zest and parsley.
- Transfer meat and sauce to a large serving dish. Spoon vegetables around meat and garnish with fennel fronds.
Nutrition Facts : @context http, Calories 1063, UnsaturatedFat 30 grams, Carbohydrate 70 grams, Fat 60 grams, Fiber 17 grams, Protein 57 grams, SaturatedFat 25 grams, Sodium 2114 milligrams, Sugar 14 grams, TransFat 0 grams
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