Cooking Lamb Stew, it’s that time of year
Love this time of year when the temperatures drop. Currently 49 degrees in Dallas and the perfect time of the year for slow braising. This means instead of taking that leg of lamb and butterflying it onto the grill we now dice it into a slooooow cooked stew. Love it ! Check out the recipe below for my Irish Stew, slow cooked comfort food, perfect for this time of the year.
I served mine tonight with mashed potatoes, buttered cabbage and Yorkshire puddings. Of course the puddings are supposed to be served with Roast Beef, but their is nothing better than mopping up this incredible “gravy” than with “yorkies”… Delicious! Especially served with a bottle of Regusci 2009 Cabernet Sauvignon.
2 lb diced lamb shoulder or leg
¼ cup olive oil
4 medium potatoes – peeled and roughly chopped
3 medium onions – peeled and roughly chopped
3 large carrots – peeled and roughly chopped
1 beef broth cube
1 chicken broth cube
water (about 1 quart)
2 bay leaves
2 tsp dried thyme
salt and pepper to taste
½ cup chopped parsley
1) Heat the oil in a frying pan and sear the meat until it is brown all over. Strain into a colander.
2) In a large deep pan layer the potatoes, carrots, onions and lamb. Add the thyme, broth cubes and bay leaves and enough water to just cover the meat and vegetables.
3) Heat on high until the liquid starts to boil, cover with a lid and reduce to a simmer. Cook for about 2 ½ hours or until the meat is tender. Remove from the heat, skim off the top layer of fat and adjust the seasoning with the salt and pepper. Remove the bay leaves and serve with lots of Soda bread to mop up the juices.
4) Sprinkle each plate with the chopped parsley for garnish. This dish is even better the next day reheated.