Summer Lamb Stew Recipes

TRADITIONAL LAMB STEW

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.

EASY MOROCCAN LAMB STEW RECIPE

Steps:

• In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
• In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
• In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
• Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
• Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
• Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
• Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
• A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!

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.**

LAMB STEW WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper, and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
• Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover, and place in the oven for 30 minutes. Add the carrots, potatoes, onions, and turnips, cover, and return to the oven for 1 hour, until all the vegetables are tender.
• Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew, and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste, and serve hot in large shallow bowls.

EASY LAMB STEW

Steps:

• Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
• Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months - defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.

SUMMER LAMB STEW

Steps:

• Preheat oven to 350.
• Place lamb in a large (6-quart or more) ovenproof casserole or Dutch oven and add onion, bell pepper, potatoes, tomatoes, green onion, garlic, dill, paprika, salt, and black pepper.
• Pour on olive oil and then the water.
• Cover and bake 2 1/2 hours.
• Scatter squash and green beans on top of other ingredients and add a little more water (about half a cup) if the stew looks dry.
• Bake 30 minutes longer.
• Remove casserole from oven, leaving oven turned on if serving stew the same night.
• Pour off (or tilt casserole and spoon off) most of the liquid into a bowl. To liquid add lemon juice, tasting carefully and correcting seasonings.
• To serve the same night, spoon off all visible fat from liquid or, better yet, place bowl in freezer until fat congeals on top (about 20 minutes).
• To serve the next day, refrigerate liquid separately from remaining ingredients. Remove and discard fat from top of liquid.
• Whichever technique is used, before serving pour remaining degreased liquid back into casserole.
• Cover casserole and reheat in oven until liquid is bubbling slightly (about 20 minutes if chilled, 5 minutes if unchilled).
• Serve in large soup bowls with French bread on the side or on large plates over a bed of Pilaf. For a thicker, creamy sauce, stir 3/4 cup yogurt into liquid just before reheating.