Stewing Meat
Lamb
with Artichokes and Lemon
Moroccan Lamb Stew
Ontario Hot Pot
Braised Lamb
Strawberry Curried Lamb
Lamb Stew
Lamb
with Artichokes and Lemon
Serves
6
Ingredients:
3 pounds lamb leg, cut into 1 inch cubes
1 tsp salt
1 tsp oregano
¼ tsp pepper
2 tbsp oil
6 cloves garlic, minced
2 tbsp lemon juice
½ cup lamb or beef stock
2 - 9 oz packages frozen artichokes
¼ cup unsalted butter
parsley
Preparation:
Combine lamb with salt, pepper and oregano. Brown lamb in oil in a large
skillet. Stir and cook until tender (about 20 minutes). Remove lamb from pan and
keep warm. Add garlic and sauté 1 minute. Pour off stock reserving ½ cup in
the pan. Add lemon juice, lamb or beef stock and artichoke. Cover and simmer
until artichoke is tender (about 5 minutes). Uncover and cook until liquid is
reduced to glaze (about 3 minutes). Return meat to pan, stirring to coat with
sauce. Add butter, 1 tbsp at a time until sauce in the desired consistency.
Sprinkle with parsley.
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Moroccan
Lamb Stew
Serves
4
Ingredients:
3 ½ lbs lamb shoulder, cut into 1-inch pieces
¾ tsp salt
½ tsp pepper
½ tsp cinnamon
¼ tsp allspice
2 tbsp olive oil
2 cups onions, chopped
3 cloves garlic, chopped
1 ½ tbsp fresh ginger, minced
1 1/3 cups water
2 large blood oranges
¼ cup fresh parsley, chopped
1 tbsp honey
Preparation:
Mix salt, pepper, cinnamon, and allspice in a medium bowl. Add lamb and toss to
coat. Heat oil in a large pot over medium heat. Add lamb to pot and sauté until
brown on all sides. Add onion, garlic, and ginger to pot and sauté 5 minutes.
Add water and bring to a boil. Reduce heat. Cover and simmer until lamb is
tender. Add blood oranges and honey. Season with salt and pepper. Garnish with
parsley.
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Ontario
Hot Pot
Oven
baked, layered casserole. No watching or stirring
Preparation
Time 30 minutes
Cooking time 2-1/2 hours
Serves 6-8
Ingredients:
1-1/2 lb (750 g) Ontario Fresh Premium Lamb, lean
3 tbsp (50 ml) all-purpose flour
salt and pepper
2 tbsp (25 ml) vegetable oil
2 cups (500 ml) coarsely chopped mushrooms
1-1/2 cups (375 ml) beef stock
4 medium potatoes, thinly sliced
4 cooking onions, thinly sliced
¼ cup (50 ml) chopped fresh parsley
1 tsp (5 ml) dried thyme
3 cups (750 ml) thinly sliced carrots
1 tbsp (15 ml) butter, softened
Preparation:
Trim any visible fat from meat and cut into 1-1/2 inch cubes. In a shallow dish,
season 2 tbsp of the flour with salt and pepper. Add meat and toss until flour
is taken up. Set aside.
In a
large nonstick skillet, heat half of the oil over medium heat; cook mushrooms,
stirring for 3 minutes or until tender. Transfer to plate along with any pan
juices; set aside.
Add
remaining oil to pan and increase heat to medium-high; cook meat, in batches,
turning to brown on all sides. Add to mushrooms on plate. Stir remaining flour
into stock; add to pan, stirring to scrape up any brown bits. Cook until
thickened. Set aside.
Grease
base of deep 10-cup casserole or small Dutch oven. Cover with half of the
potatoes, overlapping slices. Spread with half of the onions. Season lightly
with salt and pepper; sprinkle with half of the parsley. Top with meat, then
mushrooms and any accumulated juices. Sprinkle with half of the thyme. Cover
with carrots; season lightly with salt and pepper. Sprinkle with remaining
parsley and thyme.
Pour
in thickened stock. Layer with remaining onions, then remaining potatoes,
overlapping slices. Brush with butter. Cover and bake in 325°F oven for 2 hours
or until tender throughout. Uncover and bake for 25 to 30 minutes more or until
top is lightly golden.
Nutritional Information:
Serving: 1
Protein: 28 grams
Fat: 10 grams
Carbohydrates: 25 grams
Calories: 302
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Braised
Lamb
Ingredients:
3 lb boneless stewing lamb, cubed
1/3 cup olive oil
1 garlic clove, minced
1/3 cup flour
1 onion, sliced
1 cup sliced fresh mushrooms
1 can cream of mushroom soup
1 - 7 1/2 oz can tomato sauce
2 cups apple juice
1/4 cup sour cream
2 chicken bouillon cubes
2 tsp salt
3/4 tsp pepper
1/2 tsp rosemary
1/2 cup grated Parmesan cheese
Cooked rice
Preparation:
Pre-heat oven to 350° F. Heat oil in a large skillet. Add garlic and cook
gently for 2 minutes. Trim excess fat from lamb. Roll in flour. Add to pan and
brown well. Place in a 13" x 9" baking dish. Sprinkle with onion and
mushrooms. Combine soup, tomato sauce, apple juice, sour cream, bouillon, salt,
pepper and rosemary in a saucepan. Heat and stir to blend. Pour over lamb. Cover
tightly and bake for 1 hour. Uncover and sprinkle with cheese. Continue to bake
uncovered for 30 minutes. Serve with rice.
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Strawberry
Curried Lamb
Recipe courtesy of Foodland Ontario
Savory strawberries are really exciting when combined with lamb and curry. It's
best to use tender cuts of cuts of lamb (such as the leg or loin) for this
recipe because the cooking time is short. Serve over cooked noodles.
Preparation
Time 15 minutes
Cooking Time 25 minutes
Serves 4
Ingredients:
1 lb (500 g) lean Ontario lamb, cubed
3 cups (750 ml) fresh strawberries
1 tbsp (15 ml) all-purpose flour
1 tbsp (15 ml) curry powder
½ tsp (2 ml) dried thyme
1/4 tsp (1 ml) salt
2 tbsp (25 ml) vegetable oil
1 medium onion
1 clove garlic, minced
3/4 cup (175 ml) diagonally sliced celery
½ cup (125 ml) chicken stock
½ cup (125 ml) plain yogurt or sour cream
Preparation:
1. Puree 1 cup (250 ml) of the strawberries; leave remaining
berries whole or halve larger ones. Set aside. Combine flour, curry, thyme and
salt; toss lamb cubes in flour mixture to coat, reserving any remaining flour
mixture.
2. In large skillet, heat oil over medium-high heat; saute lamb, onion, garlic
and celery for about 3 minutes or until lamb is browned. Sprinkle with remaining
flour mixture; stir in chicken stock and pureed strawberries. Reduce heat, cover
and simmer, stirring occasionally, over low heat until lamb is tender, about 20
minutes.
3. Stir in yogurt. Add reserved whole strawberries and heat through.
Serving
1
Protein 27 grams
Fat 13 grams
Carbohydrates 289
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Lamb
Stew
Submitted
By Chef Gordon Mackie, Biff's
Serves
4 people.
Ingredients:
2-lbs. lean stewing lamb, cut into bite-sized pieces
2 cups of white onion, diced into bite-sized pieces
2 cups fennel, diced into bite-sized pieces
6 cloves of garlic, sliced
4½ quarts of chicken stock
8 unpitted green olives
2 cups of green and yellow beans cut in half crossways
Zest and juice of 2 lemons
2 tablespoons of butter
¼ cup of extra virgin olive oil
¼ cup chopped fresh parsley
Preparation:
1. Season the lamb with salt and fresh ground pepper and sear off
in a heavy bottomed pan. Remove lamb from pan.
2. Turn down pan temperature and add garlic, fennel and onions. Sweat them
through and add the lamb back to the pan. Add the chicken stock and simmer for
30 minutes covered.
3. Blanch the green and yellow beans together with the lemon zest and juice and
add to the stew. Cook for 15 minutes.
4. Slice the olive from around the pits.
5. Add the olive pieces, butter, fresh chopped garlic and the rest of the olive
oil to the stew to finish. Season to taste.
6. Dish into a bowl and serve with crusty baguette.
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