Tag: lamb
Irish Lamb Stew
Irish Lamb Stew
Considered the national dish, Irish Lamb Stew can be traced back as far as 1800; originally consisting of goat, potatoes, onions, parsley, and water. Lamb was later introduced to the stew by the wealthy. As the recipe progressed through time, other root vegetables were introduced, as well as a stout beer; typically Guiness.
Ingredients
- 2 tbsp vegetable oil
- 2 lbs boneless leg of lamb cubed
- 1 small onion diced
- 2 tbsp unsalted butter
- 2 tbsp flour
- 12 oz stout beer
- 4 cups lamb or beef stock
- 2 bay leaves
- 2 tsp thyme
- 3 medium potatoes cubed
- 2 medium carrots sliced
- 1 medium turnip cubed
- 4 medium parsnips sliced
- 1/4 cup parsley chopped
- salt and pepper to taste
Instructions
- Heat up the vegetable oil in a large pot over medium heat. Sauté the lamb until browned; about 8 minutes. Season with salt and pepper. Remove from the pot.
- Add in the onions. Brown for 5 minutes. Remove from the pot.
- Melt the butter in the pot.
- Whisk in the flour. Cook for 2 minutes.
- Slowly add in the beer and stock, alternating between the two; scraping up the brown bits from the bottom of the pot.
- Add the lamb and onions back in, along with the bay leaves and thyme. Simmer on medium low for 1 hour, covered.
- Add the vegetables to the pot. Simmer for 30 minutes until tender.
- Stir in the parsley. Season with salt and pepper.
Moroccan Lamb Shank Tagine with Prunes
Moroccan Lamb Shank Tagine with Prunes
Lamb shanks are absolutely one of my favorite cuts. Cooking them in a tagine is a perfect way to get the meat to fall of the bone while requiring little added liquid. This recipe is a traditional Moroccan way of preparation, using preserved lemon, cumin, saffron, prunes, and almonds. To help speed up the cooking process, have your butcher cut your shanks into 3 pieces instead of leaving them whole. Serve the lamb shanks with couscous.
Servings: 4
Equipment
- tagine
Ingredients
- 3 tbsp ghee or butter
- 1 small yellow onion finely chopped
- 5 garlic cloves minced
- 1 tbsp cumin
- 1 tbsp turmeric
- 1/2 preserved lemon finely chopped
- 4 lamb shanks cut into 3 pieces
- 1 tsp saffron mixed with 1/4 cup hot water
- 1 tsp salt
- 1 cup dried prunes
- 1/4 cup parsley chopped
- 1/4 cup slivered almonds
Instructions
- Melt the ghee in a tagine over medium heat. Sauté the onions for 10 minutes.
- Add in the garlic, cumin, turmeric, and preserved lemon. Cook for 1 minute.
- Add in the lamb shanks. Brown on all sides for 8 minutes.
- Pour in the saffron. Add in the prunes. Season with salt.
- Place the cover on the tagine. Put in a 275 degree preheated oven. Cook for 2 1/2 hours.
- Sprinkle the parsley and almonds on top of the lamb shanks.
Oak Smoked Boneless Leg of Lamb
Oak Smoked Boneless Leg of Lamb
This is the first time I’ve ever smoked a leg of lamb. Let me tell you, it may be the best leg of lamb I’ve ever eaten. It was brined, then stuffed with an herb mix of mint, parsley, shallots, and garlic. I used oak wood chips for smoking (oak adds a great flavor to lamb). The lamb gets slow smoked at 200 degrees until it reaches an internal temperature of 150 degrees.
Equipment
- food processor
- Butchers Twine
- Electric Smoker
- Probe Thermometer
Ingredients
Brine
- 1/2 gallon water
- 1/2 cup sea salt
- 1 tbsp black peppercorns
- 1/2 cup shallots sliced
- 6 garlic cloves crushed
Leg of Lamb
- 4 lbs boneless leg of lamb
- 1 bunch mint
- 1 bunch parsley
- 4 garlic cloves
- 1/4 cup shallots
- 2 bay leaves
Wood Chips
- oak
Instructions
- Mix together the brining ingredients.
- Brine the leg of lamb in a gallon sized storage bag for 24 hours.
- Remove the leg from the brine and allow to dry on a rack in the refrigerator for 24 hours.
- Pulse the stuffing ingredients in a food processor a couple of times until everything is evenly chopped.
- Stuff the inside of the lamb with the herb filling.
- Tie up the leg of lamb with butchers twine.
- Preheat your smoker to 250 degrees. Place in your leg of lamb. Allow the chips to ignite for 10 minutes. Turn down the heat to 200 degrees.
- Smoke leg for 5-6 hours until the internal temperature reaches 150 degrees with a probe thermometer. The wood chip will need to be changed out every 90 minutes.
- Allow to rest for 10 minutes before slicing.