Lamb

Lamb Stew with Spring Veggies
by

Lamb Stew with Spring Veggies

Lyn had been wanting a stew which was unusual for her she is not much of a stew person. Years ago we had made an Irish lamb stew but for the life of us could not remember where we saw it. So we must have look at a dozen recipes and I came up with this which was heavily influenced by Wholefoods. This stew came together easily, simmering on top of the stove for a couple of hours made another day of growling tummies.

Ingredients

  • 3 Tbsp. all-purpose flour
  • 1 tsp. fine sea salt
  • 1/2 tsp. ground black pepper
  • 2 pounds lamb stew meat, cut into 2-inch chunks
  • 2 Tbsp. extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • —
  •  1 1/2 cups chicken broth
  • 1 cup dry white wine
  • 1 Tbsp. dried rosemary
  • 1 Tbsp. dried oregano
  • —
  • 2 cups chopped carrots
  • 1 pound small red or white potatoes, halved or cut into chunks
  • —
  • 1 cup fresh peas or frozen green peas, thawed
  • 2 teaspoons Dijon mustard
  • —
  • 1/4 cup thinly sliced green onions (About 1 scallion)

Double click to enlarge

 How:

Combine flour, salt and pepper in a large bowl or plastic bag. Add lamb and toss to coat well.

Heat oil in a large heavy pot over medium high heat.

If needed working in batches (setting aside first batch in bowl), add lamb and brown on all sides set all lamb aside for a moment. Add the garlic and cook until you smell about 15 seconds to 1 minute.  Add chicken broth, wine, rosemary and oregano. Stir to combine add the lamb and bring to a boil. Reduce the heat to low, cover and simmer for 1 hour.

Stir in carrots and potatoes. Cover and continue to simmer 1 hour longer.

Stir in peas and mustard and simmer 3 to 10 minutes or until peas are just cooked through (frozen peas do not take as long to cook).

Ladle stew into bowls and garnish with green onions.

Lamb and Veggie Stew with bread

Note from Steve: The only thing I might change is using fresh springs of oregano and rosemary and removing the stems after cooking.

by

Gyros Sandwich “Lambie Pie”

I borrowed some pictures from the web for but will put mine in soon

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Serve in bread or on a bed of lettuce. You could make french fries, homemade potato chips or we usually have kettle baked salt and vinegar potato chips.

Ingredients:

  • Meat Mixture:
  • 1 lb. ground lamb
  • 1/4 cup minced red onion
  • 1-2 cloves garlic, minced  (depends on how much garlic taste you want)
  • 2 tsp. salt (I did only 1 tsp. salt)
  • 1 tsp. black pepper
  • 1 1/2 tsp. cumin
  • 1/4 tsp. nutmeg
  • 1 tsp. dried oregano
  • I added about 1 tsp. of fresh mint minced.
  • 2 tsp. fresh lemon juice
  • Sandwich:
  • 4 rounds of flat bread or pita. Still looking for the best flat or peta bread to use any suggestions. It has to be soft and pliable. I usually heat mine in low oven or toaster oven. Microwave can make rubbery.
  • Lettuce shredded
  • tomato; sliced very thin or chopped
  • Have also added crumbled feta cheese.
  • Tzatziki Sauce see below

Preparation:

Meat mixture
1. Thoroughly combine all ingredients in a bowl. At first I did this and refrigerated for about 3-6 hours not sure if this helped or not but we were not having until dinner and I thought maybe the flavors would come together. Now that it is a staple Monday night dinner I mix  it on Sunday

2. I roll out on parchment paper until very thin into oblong patty, 1/4″ or thinner. Refrigerate for an hour. Then divide into 4 parts.

3. I tried on broiler but could not get the crispness I was looking for at least with my broiler. I have been grilling it for about 3 minutes per side it got crisper. I might try the new 360 cookware pan Lyn ( my wife)  got us to see how that crisps up. You can see i am still looking for that crispness the open flame spit cooking method gets.

Sandwich

3. Grill patties over a hot fire for 2 – 4 minutes per side.

4. Spread tzatziki sauce down the center of a flat bread round, add a lettuce , add some sliced or diced tomato, some very thinly sliced onion (optional) and some crumbled feta cheese (optional), fold the bread over the lamb wrap with tin foil, and enjoy.

Note: wrapping in foil helps hold things together while you eat it.

Tzatziki” is the Greek name for this yogurt-based sauce recipe.

Makes 1 cup.

Prep Time: 10 minutes

Total Time: 10 minutes

 

Ingredients:

  • 1 cup plain Greek style yogurt
  • 2-4 garlic cloves to taste; roasted and finely chopped (see below)
  • If you want a bit more pungency, add a small clove of finely chopped garlic instead of roasting
  • 1/2 lemon juiced about 2-3 tbsp.
  • 1/4 cup finely chopped cucumber without seeds
  • Salt to taste

Optional:

  • 2 tsp. finely chopped mint
  • A pinch or two of cumin to this.
  • I also have added Dill to mine.

Preparation:

1. Place whole, un-peeled garlic gloves in a small, un-oiled skillet over medium low heat and cook for about two minutes per side – until lightly browned. Peel and chop finely.

2. Combine all ingredients in a small bowl.

Note: The sauce is better if you allow it to sit in the refrigerator for a couple of hours before using.