TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
EASY MOROCCAN LAMB STEW RECIPE
If you're looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can make this in your crock pot or pressure cooker; instructions included for both! Be sure to check out my tips above and watch the video for how to make this lamb stew.
Provided by Suzy Karadsheh
Categories Entree
Time 2h30m
Number Of Ingredients 16
Steps:
- In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
- In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
- In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
- Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
- Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
- Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
- Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
- A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!
Nutrition Facts : ServingSize 1 dinner bowl, Calories 502 calories, Sugar 9.2 g, Sodium 579.7 mg, Fat 9.7 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 65.4 g, Fiber 9.9 g, Protein 43.5 g, Cholesterol 99.4 mg
MARINATED LAMB RIBLETS
Provided by Barbara Kafka
Categories appetizer
Time 55m
Yield 25 to 30 pieces
Number Of Ingredients 10
Steps:
- With a sharp knife, cut between the ribs of the nine strips (three per rack) to divide into riblets.
- Mix together all remaining ingredients in a bowl to create a marinade. Add riblets and stir to coat well. Let riblets marinate at least 3 hours, or overnight in refrigerator, turning them occasionally in marinade.
- Preheat oven to 375 degrees.
- Place riblets, separated, on a roasting pan or jelly roll pan. Bake 35 to 50 minutes, depending on meatiness of ribs, basting every 10 minutes. Serve hot.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 6 grams, Carbohydrate 0 grams, Fat 13 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 126 milligrams, Sugar 0 grams
ROASTED LAMB RIBS
Provided by Julia Moskin
Categories dinner, easy, main course
Time 3h
Yield 1 or 2 servings
Number Of Ingredients 3
Steps:
- Heat the oven to 225 degrees. Sprinkle the meat with salt and pepper and place fat-side up in the roasting pan. Bake 3 to 4 hours, until the fat has rendered and browned and the meat is well done. Slice into ribs.
SLOW COOKER LAMB STEW
Lamb and veggies come together in this warm and comforting stew. Let your slow cooker work its magic, while you spend your time doing other things.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Stews
Time 7h30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
- Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
- Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 438.2 calories, Carbohydrate 45.6 g, Cholesterol 64.3 mg, Fat 16.5 g, Fiber 8.2 g, Protein 27 g, SaturatedFat 5.8 g, Sodium 1053.1 mg, Sugar 14.5 g
LAMB RIBLETS STEW
My Mom use to make this..it was one of my favorite meals and she always made it between Christmas and New Years Eve. Fortunately I am vegetarian who rarely puts meat on my plate. I'll occasionally eat Turkey or Fish during the holidays. I know most of you are wondering why I post recipes with meat in it. Well, there are times I crave some of my favorites and it's a way I get through the craving by sharing all the fantastic recipes I grew up with. And I am missing my Mom dearly right now. You can do this in a cockpot!
Provided by Bonnie Beck @sailboat
Categories Ribs
Number Of Ingredients 11
Steps:
- It is so easy to make this and let it sit for 2-3 hours in a dutch oven on top of the stove or in the oven or in a cockpot.
- Sometimes my Mom would save the fat she would drain off before makng the Turkey gravey to braise the Lamb Riblets in...that was my very favorite way.
- Braise the Lamb Riblets in butter, chicken fat, or turkey fat. Add the onions and brown them. Add salt, pepper and garlic powder to taste.
- Add the broth. Cover and simmer for 2 hours or until the riblets are almost tender.
- Add the potatoes, carrots and green beans. Cook until all is tender.
- Lift the riblets out and the vegetables. Make a gravy. Return all to dutch oven. Serve hot...
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love