Bobs Lambasa Stew Recipes

EASY MOROCCAN LAMB STEW RECIPE

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!

LAMB CHOPS WITH BLEU CHEESE TOPPING RECIPE

Steps:

• 1. Braai the chops over medium-hot coals or grill them in oven or in a griddle pan on top of the stove until nearly done. 2. Mix together the remaining ingredients. Arrange the chops on a baking sheet and spoon a little of the topping mixture onto each. 3. Grill in the oven until the topping is golden brown and bubbling.

ROAST LEG OF LAMB WITH 40 CLOVES OF GARLIC RECIPE

Steps:

• In a small saucepan, bring garlic, broth and 1 cup water to boil; reduce heat and simmer for 10 minutes. Remove 3 cloves and slice into about 24 slivers. Meanwhile, soak anchovies in water for 5 minutes; drain and pat dry. Cut into 24 pieces and set aside. Using sharp knife, remove thin membrane from lamb. Cut 24 tiny slits all over lamb; insert garlic slivers and anchovies. Combine oil, rosemary and thyme; brush all over lamb. Sprinkle with salt and pepper. Place lamb on rack in roasting pan; pour in broth and whole garlic cloves. Roast in 325 oven, basting often with broth for about 1 hour and 40 minutes or until meat thermometer register 145 for medium-rare. Remove to cutting board and tent with foil. Let stand 15 minutes before slicing thinly across the grain. Arrange on serving platter. Skim fat from pan drippings; spoon drippings with garlic over lamb.

SPICY THAI GROUND LAMB FROM "FAST APPETIZERS" RECIPE

Steps:

• Combine lamb, hoisin, fish sauce, lime juice, chili sauce, and garlic. Using hands, mix thoroughly, then refrigerate. Lightly brown tortillas, over stove top burners. Preheat oven to 325. warm foil-wrapped tortillas. Add cooking oil to wok or saute pan over high heat. When oil smokes, add lamb, When lamb starts to lose its color, add herbs. Serve Immediately.

TRADITIONAL LAMB STEW

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.

BOB'S LAMBASA STEW RECIPE

Steps:

• Place carrots, potatoes and cabbage in a 4-qt slow cooker. Top with sausage. Sprinkle with basil, thyme and pepper; pour chicken broth over all. Cover and cook on high 4-5 hours or low 8-10 hours or until potatoes and carrots are tender.