Lamb And Rice With Spring Vegetables Recipes
LAMB STEW WITH SPRING VEGETABLES
Steps:
- Preheat the oven to 350 degrees F.
- Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
- Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
- Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.
LAMB AND RICE WITH SPRING VEGETABLES
Steps:
- Preheat oven to 150°F or lowest setting. [Reconstitute dried vegetables in sufficient water to cover; reserve liquid.] In a large skillet or other broad, flat pan, brown the lamb chops, then reduce heat to medium and cook through. Transfer to heatproof dish, cover with foil, and place in preheated oven. [Squash can be browned and then cooked through in a mild-flavored oil, sunflower or canola, or nut oils like peanut or walnut for the non-allergic, and then transferred to the oven to keep warm.] Drain the asparagus and mushrooms, reserving the liquid for cooking the rice. In the same skillet, using pan juices and adding a bit of oil if necessary, sauté the mushrooms and asparagus until fragrant. Add rice and heat through quickly, then add reserved liquid and any other water necessary to cook it. Stir in garlic and lemon juice. Return chops or squash to pan, laid on top of the rice; salt and pepper to taste. Cover pan and cook on low heat until bottom of rice is crisp. THIS REQUIRES ATTENTION, unless you wish to test your smoke detector. Serve with sliced tomatoes, fresh or sun-dried, dashed with malt vinegar and sprinkled with crumbled Gorgonzola cheese. [Vegan/Kosher alternative: Sprinkle with toasted pecan chips.]
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- Heat 1 tablespoon of the oil in a large pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.
- Add the carrots, onion, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits.
- Add the broth, tomatoes, and beans. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.
- To freeze:Cool the stew to room temperature and spoon into a freezer container or bag. Freeze for up to 3 months. To cook, thaw the stew in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes.
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