Lamb Potato And Leek Stew Recipes

LEEK 'N LAMB STEW (MEAL IN ONE POT)

Steps:

• Add oil to a large pot and brown the lamb cubes, apprx 10 minutes add garlic do not let the garlic get too brown.
• Add all the veggies and continue to brown for another 5 minutes.
• Add 1/2 the broth, stirring to get all the little bits off the bottom of the pot and incorporated into the stew.
• Add spices and 1/2 the cheese.
• Bring to a boil.
• Add remaining broth, cover and simmer for 1 hour or until the meat and veggies are tender.
• Let the stew rest 15 minutes before serving.
• Pass the remaining cheese to sprinkle over each serving.

LAMB STEW WITH LEEKS AND POTATOES

Steps:

• Pat the lamb pieces dry with paper towels and season to taste with salt and pepper. Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides. Remove to a bowl with a slotted spoon. Pour off the fat.
• Add the remaining tablespoon of oil and saute the leeks, garlic and thyme until the leaves are soft.
• Return the lamb to the casserole and sprinkle on the flour, stirring vigorously to coat all the pieces of meat. Add wine and bring it to boil, stirring well and scraping off any pieces that have stuck to the bottom of the pan. Add chicken stock, cover and simmer gently, stirring occasionally for about an hour.
• Add potatoes and cook until they are tender. If more liquid is needed, add hot chicken stock or water. Correct seasoning, add parsley and serve.

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.