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Creamy Lamb and Leek Stew

10/28/2020

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Serves: 8 to 10
6 – 10 parsley stems
3 thyme sprigs
2 bay leaves
3 cloves
2 tablespoons olive oil
3 medium – 5 small leeks, thinly sliced
4 pounds trimmed boneless lamb shoulder, cut into 1 ½ -inch cubes
1 qt chicken broth
3 heirloom carrots, quartered lengthwise and crosswise thickly
3 parsnips, quartered lengthwise and crosswise thickly
½ teaspoon salt
Freshly ground pepper
3 tablespoons unsalted butter, softened
3 tablespoon all-purpose flour
½ cup heavy cream, room temperature
¼ cup shredded parsley


  1. Use cheesecloth or bouquet garni bags to make an herb bundle of the parsley stems, thyme, bay leave and cloves.
  2. ​Heat the olive oil in a medium enameled cast-iron casserole. Sear the lamb chunks and remove to a large bowl.
  3. Scrape down the side of the casserole, adding a little more oil if required.
  4. ​Sauté the leeks in the casserole until transparent.
  5. Add the broth, vegetables, herb bundle to the casserole and bring to a low simmer for about 10 minutes.
  6. ​​Return the lamb to the casserole. Season with salt and pepper. Bring the entire contents back to a low simmer.
  7. Continue to cook until the lamb is tender, 35 to 45 minutes.
  8. ​Separately, cream the butter with the flour medium bowl.
  9. Add, tablespoon by tablespoon, some hot liquid from the casserole to the butter flour mixture and whisk together until smooth and more liquid than solid. Set aside.
  10. ​About 10 minutes before the stew is completely cooked, slowly stir the butter/flour mixture into until it is well blended.
  11. When the lamb is sufficiently tender, remove it and the vegetables from the stew to a serving dish and set aside.
  12. ​Remove the casserole from the heat. Whisk the cream into the remaining liquids.
  13. Test the seasoning and adjust if required.
  14. ​​Pour the liquid gently over the lamb and vegetables. Garnish with parsley and serve.


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Irish Lamb Stew

3/13/2019

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Picture
Serves: 6 to 8
½ pound thick sliced bacon, diced
3 pounds boneless lamb shoulder, well-trimmed and cut into one-inch cubes
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
⅓ cup all-purpose flour
2 medium onions, cut into ½ inch pieces
3 cloves garlic, pressed or minced
¾ cup white wine
2½ to 3 cups beef broth
4 medium carrots, diced
1 lb. small whole potatoes
4-5 sprigs fresh thyme
2 bay leaves
minced fresh parsley
1 tablespoon fresh lemon zest
  1. In a large Dutch oven, cook the bacon until just crispy. Remove the bacon to a plate lined with a paper towel and set aside, keeping the bacon fat in the Dutch oven over a lowered heat.
  2. Mix the flour, salt and pepper in a casserole dish or pan. Add the lamb pieces, tossing them to coat evenly.
  3. Turn heat under the Dutch oven up to medium again.
  4. Working in batches, shake off the excess flour and add the lamb to the Dutch oven to brown in the bacon fat. Add only what will fit in a single layer. As each layer is browned, remove the lamb to a ready bowl and proceed to the next batch.
  5. When all the lamb has been browned and removed from the Dutch oven, add the onions and garlic to the pot, stirring occasionally until they are aromatic and transparent.
  6. Add onion and garlic to the pan and cook until onion turns golden.
  7. Deglaze pot with the wine, scraping down the brown bits into the liquid.
  8. Add the bacon and the lamb (and any collected juices) back to the pot. Stir in the beef broth and add the thyme and bay leaves. Bring the mixture to a boil and reduce to a steady simmer. Over and cook for 30 to 45 minutes, stirring occasionally.
  9. Add the remaining carrots and potatoes, stirring them well into the stew. Continue to simmer for another 30 to 45 minutes, until both the lamb and the vegetables are tender.
  10. Ladle the completed stew into serving bowls and garnish with the chopped parsley and lemon zest.
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LAMB STUFFED ACORN SQUASH

4/12/2017

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Picture
​Serves: 4
 
2 acorn squash, split in half, de-seeded
1 lb. ground lamb
1 yellow onion, thinly sliced
1½ cups shitake mushrooms, cleaned, and diced
2 medium cloves garlic, pressed
½ cup diced red bell peppers
2 tablespoons good olive oil, divided, plus some for brushing
½ cup beef, chicken or vegetable broth
¾ cup minced or shredded mint, parsley or chives, divided
 
 
  1. Preheat oven to 375º.
  2. Brush the inside of the squash with a bit of olive oil, then season with salt and fresh pepper.  Place all four halves in a baking dish or sheet and place in the oven for about 20 minutes, depending on the thickness of the squash pulp.  Flesh should be firm but not hard when pierced with a toothpick.
  3. In a large sauté pan, heat 2 tablespoons of olive oil.  Add the onions, garlic and peppers.  Sauté, stirring occasionally, until the onions are translucent.
  4. Add the mushrooms and cook for about 3 to 5 minutes, until the mushrooms release their liquid.
  5. Add the broth.  Cook for an additional 2 to 3 minutes.
  6. Using a slotted spoon, remove the vegetables to a bowl and cover.  Reserve the remaining liquid in the pan.
  7. Add the ground lamb to the pan and sauté very briefly, stirring and tossing to brown the surface evenly.  Remove the pan from the heat.
  8. Add the vegetables back into the pan with the lamb.  Add half of the mint and mix well.
  9. When the squash are ready, loosen the flesh from the walls of the hull with a large spoon but leave in place.  Fill each one with the lamb mixture.
  10. Place the stuffed squash in the oven to continue cooking for an additional 5 to 7 minutes, more depending on the size of the squash.
  11. Place the squash on a serving dish, sprinkle the top of each with the remaining mint and serve.
 
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LAMB STEW WITH PEARS, SAFFRON AND SHALLOTS

2/2/2017

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Picture
​Serves:  6
 
4 tablespoons mild olive oil
1 lb. small whole shallots, peeled
2 lbs. lamb shoulder in 2 – 2½ inch chunks
2 tablespoons fresh ginger, minced
1 teaspoon ground cinnamon
¾ teaspoon saffron, crumbled into a cup of hot water
4 large firm Bosc pears, cored, quartered but not peeled
2 cups dry white wine
2 tablespoons unsalted butter
Coarse sea salt
Freshly ground black pepper
 
1.Heat 3 tablespoons of oil in a large skillet or heavy casserole.
2.Add shallots, and sauté until lightly browned.
3.Add lamb, and cook until browned all over.
4.Add just enough wine to cover (about 2 cups).  Season with salt, pepper, ginger, cinnamon, and saffron.
5.Bring to a simmer over low heat and cover.  Simmer for 45 minutes.  If the sauce is thickening as desired, continue simmering covered until lamb is very tender, about another 30 to 40 minutes.  If the liquids are not thickening, remove the cover before continuing to simmer.  Cook an additional 20 to 30 minutes until the lamb is tender and the liquid is reduced by about three quarters.
6.Melt the butter and the remaining tablespoon of oil in another large skillet over medium heat. 
7.Add pears cut side down and cook until cut sides have caramelized.
8.Place pears, skin-side up, on top of meat in the skillet or casserole.  Continue to cook, covered, until pears are very tender, about 30 minutes.  Be sure not to overcook pears or they will fall apart.
9.Serve immediately with couscous, rice or a small, spoon-able pasta like orzo.
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SPICY GRILLED LAMB KABOBS

7/6/2016

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Picture
​Serves: 5 to 6
 
1 cup (packed) fresh mint leaves, coarsely chopped
¾ cup orange juice
½ cup (packed) golden brown sugar
¼ cup dry red wine
¼ cup apple cider vinegar
3 garlic cloves, chopped
1 tablespoon orange zest
1 teaspoon lime zest
1 tablespoon chopped peeled fresh ginger
2 teaspoons Szechuan peppercorns
1 teaspoon Asian sesame oil
1 teaspoon low sodium soy sauce
1 teaspoon pink peppercorns, crushed
1 ½ pounds, 1-inch cubes of leg of lamb
 
  1. Combine all ingredients except lamb in a large re-sealable plastic bag and mix well.
  2. Add the lamb cubes to the bag and seal.  Allow the lamb to marinate overnight in the refrigerator.  Turn the bag and contents over once in a while.
  3. Soak 10 to 12 bamboo skewers in water for about an hour.
  4. Drain the marinade into a small saucepan.
  5. Thread the lamb pieces onto the skewers and place them on a platter.
  6. Bring the marinade to a boil and reduce to a simmer for about five minutes.  Strain the solids off and keep the liquid warm.
  7. Prepare barbecue to a medium-high heat.
  8. Season the lamb with salt and pepper. Grill approximately 8 minutes for medium-rare. Transfer to a serving platter.
  9. Spoon the warm marinade over the lamb and serve.
 
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Spicy Lamb Stew with Cardamom and Apricots

8/26/2015

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Picture
Recipe by Anna Gill

Serves: 4

½ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
¼ teaspoon ground cloves
3½ pounds lamb shoulder, cut into 1-inch pieces
2 tablespoons vegetable oil
4 cups chopped onions
2 teaspoons minced peeled fresh ginger
1 cup water 
1 cup dried apricots, quartered
1 teaspoon white wine vinegar
1 teaspoon sugar

1. Mix first 4 ingredients in large plastic bag. Add lamb and toss to coat.
2. Heat vegetable oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender and golden, about 10 minutes.
3. Add lamb and sprinkle with salt. Sauté until brown, about 5 minutes.
4. Add minced ginger and stir 1 minute.
5. Add 1 cup water and bring to boil. Reduce heat, cover and simmer until lamb is tender, stirring occasionally, about 1 hour.
6. Add apricots to pot and simmer uncovered until liquid is slightly thickened and reduced, about 10 minutes.
7. Stir in vinegar and sugar. Season to taste with salt. Divide stew among 4 bowls.
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Spiced and Braised Lamb Shanks

8/26/2015

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Requires overnight marinade

Serves 4

1 ½ tablespoons cumin seeds plus 1 Tbsp. for spice bag
1 ½ tablespoons coriander seeds plus 1 Tbsp. for spice bag
1 tablespoon chopped fresh thyme plus 1 Tbsp. for spice bag
1 tablespoon chopped fresh rosemary plus 1 Tbsp. for spice bag
½ tablespoon curry powder plus ½ Tbsp. for spice bag
½ teaspoon coarse salt
½ cup plus 1 tablespoon olive oil
4 lamb shanks
3 cups chicken stock or canned low-salt chicken broth
3 cups red wine
4 garlic cloves, peeled, smashed
1 tablespoon all-purpose flour, dissolved in a little cold water
1 tablespoon tomato paste 

1. Grind 1 tablespoon cumin seeds and ½ tablespoon coriander seeds in spice or coffee grinder. Transfer to small bowl.
2. Stir in remaining cumin and coriander seeds, thyme, rosemary, curry powder, and salt. Whisk in ½ cup oil.
3. Place lamb shanks in large, strong, re-sealable plastic bag. Pour spice mixture over the shanks, seal and manipulate bag to coat meat with spices. Chill overnight, turning occasionally. 
4. Using the additional spices and cheesecloth, make up a spice bag.
5. Preheat oven to 350°F.
6. Heat 1 tablespoon oil in heavy large ovenproof pot over high heat. Add lamb shanks and cook until brown on all sides, turning occasionally, about 10 minutes.
7. Add stock, wine, spice bag and garlic; bring to boil, cover and transfer to oven. Cook 1 hour.
8. Remove from oven and turn lamb shanks over. Cover and continue cooking until lamb is tender, about 45 minutes longer.
9. Using tongs, transfer lamb to a serving platter; tent with foil to keep warm.
10. Bring liquid in pot to simmer over medium heat. Pour braising liquid into 4-cup measuring cup. Spoon off fat, reserving 1 tablespoon.
11. Heat reserved fat in heavy large skillet over medium heat. Whisk in flour water; stir 2 minutes. Whisk in braising liquid and tomato paste. Boil down until gravy coats spoon lightly, about 2 minutes. Spoon the gravy over the lamb shanks and serve.
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Persian-Spiced Lamb Shanks

8/25/2015

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Picture
Recipe by Anna Gill - Adapted from David Tanis

Serves: 4

4 meaty lamb shanks about 4½ to 5 pounds 
1 teaspoon salt, plus ¼ teaspoon for onions
1 teaspoon freshly ground black pepper
2 teaspoons ground cinnamon 
1 teaspoon grated nutmeg 
1 teaspoon ground cardamom 
1 teaspoon turmeric 
Light olive oil 
¼ teaspoon crumbled saffron 
Juice of 2 limes, about 4 tablespoons 
1 tablespoon rosewater, plus 1 teaspoon 
1 large onion, roughly chopped 
Zest of 1 fresh lime 
Zest of 1 orange, plus 1 tablespoon more for garnish 
A few thyme sprigs 
2 fresh bay leaves 
6 cups hot chicken broth
2 tablespoons roughly chopped parsley, for garnish

1. Trim any excess fat from lamb shanks and season generously with salt.
2. Mix together 1 teaspoon of thesalt, the pepper, cinnamon, nutmeg, cardamom and turmeric. Sprinkle evenly over shanks and rub into meat. Let sit at room temperature at least an hour, or wrap and refrigerate overnight, then bring to room temperature.
3. Preheat oven to 350◦F.
4. Place a Dutch oven or deep, heavy pot over medium-high heat and add oil to a depth of ½ inch. When oil is hot, add 2 lamb shanks and brown each shank on all sides, about 5 minutes. Remove and set aside, then brown the 2 remaining shanks.
5. Meanwhile, put saffron in a small bowl with lime juice, 2 teaspoons rosewater and ½ cup warm water. Let the mixture steep for 10 minutes.
6. Drain off all but 2 tablespoons oil from Dutch oven. Add chopped onion and cook over medium heat until softened and lightly colored, 8 to 10 minutes. Season the onions with salt. Add lime zest, orange zest, thyme sprigs and bay leaves. Stir in saffron mixture.
7. Lay the lamb shanks in the pot in a single layer and add the broth. Bring to a boil, then turn off heat and cover pot.
8. Transfer pot to oven and bake for about 1½ hours, covered, until meat is tender when probed and beginning to fall from the bone. Remove lamb shanks to a deep serving dish and keep warm.
9. Strain braising juices through a fine-mesh sieve into a bowl, pressing with a wooden spoon to obtain all the liquid (discard thyme, bay leaves and onions).
10. Skim fat, then taste and add salt if necessary. Add 1 more teaspoon rosewater, if desired. Reheat strained juices and pour over lamb shanks. Combine parsley, mint and reserved orange zest and sprinkle over top.
11. Use a large spoon to break the tender shank meat into large chunks. Serve in low, wide soup plates, giving each portion a spoonful of the juices. Accompany with steamed Basmati rice, lavash flatbread or a loaf of crusty French bread.

Notes:
• This dish works well with rice or couscous.
• Rosewater is available from Middle Eastern grocery shops. If not available in your area, you can substitute vanilla, 1½ tablespoons for every 2 tablespoons of rosewater
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Grilled Rack of Lamb

8/25/2015

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Recipe by Anna Gill

Serves 7 to 8

1 cup apricot jam, jelly or preserves
¼ cup brown sugar
1 teaspoon cinnamon
2 teaspoons ground ginger
½ teaspoon salt
½ cup cider vinegar
1 tablespoon fresh mint leaves, finely shredded
2 racks of lamb, about 2½ pounds each

1. Prepare the glaze: Combine the first 7 ingredients in a saucepan. Bring to a boil, reduce heat and simmer until the mixture has reduced by ⅓. Set aside.
2. Prepare your grill: If you are using charcoal, let the coals burn down until they are white in color then push the coals to one side. If you are using a gas grill, light it and set it on high to start.
3. Sprinkle the lamb racks with salt and freshly ground pepper. Wrap the finger-like bones with aluminum foil to prevent them from scorching.
4. Sear the racks of lamb over high heat or directly over the coals, meaty side down until they are brown, about 5 to 6 minutes.
5. Stand the rack on end with the foil-covered finger bones pointing upward and leaning against one another and grill for approximately another 2 to 3 minutes.
6. Lower the heat to low or move the racks to the side away from the coals.
7. Turn each rack bone side down and baste the upper side with the glaze. Cover the grill and continue cooking for about 15 to 20 minutes, turning and basting once or twice (always basting the upper side) until an instant-read meat thermometer registers 130◦ for medium-rare meat.
8. Remove the racks to a platter, baste on all sides and let rest for a full 10 minutes
9. Slice the lamb into individual ribs with a very sharp knife and serve with the remaining glaze for drizzling or dipping.
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  • Home
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    • A Practical Cat's Book of Household Clues
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