Spring Lamb Stroganoff Recipes

LAMB STEW WITH SPRING VEGETABLES

Lamb Stew with Spring Vegetables image

Provided by Ina Garten

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

2 tablespoons canola oil
1/4 pound applewood smoked bacon, 3/4-inch-diced
3 pounds boneless lamb shoulder, 11/2-inch-diced
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons minced garlic (6 cloves)
2 cups canned beef stock, such as College Inn
1 cup full-bodied red wine, such as Cotes du Rhone, plus extra for serving
1 cup diced canned tomatoes, preferably San Marzano
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary leaves
1 pound carrots, peeled and cut 2 inches thick diagonally
12 ounces small Yukon Gold potatoes, 11/2-inch-diced
8 to 10 ounces fresh cipolline or pearl onions, peeled (see note)
6 small turnips, whole or halved, depending on size (1 pound)
2 tablespoons unsalted butter, at room temperature
1 (10-ounce) package frozen green peas, such as Birds Eye Garden Peas
1/2 cup chopped fresh parsley leaves

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 NOODLE STROGANOFF

Lamb Noodle Stroganoff image

Lamb is such a tender and flavorful meat. It make a great additional as the protein in this stroganoff dish. This comes together so quickly and disappears just as fast.-Margery Bryan, Moses Lake, Washington

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8-10 servings.

Number Of Ingredients 11

Ingredients

2 pounds ground lamb
2 garlic cloves, minced
1 can (16 ounces) tomato sauce
1 teaspoon salt
1/4 teaspoon pepper
1 package (12 ounces) medium noodles, cooked and drained
1 package (8 ounces) cream cheese, softened
2 cups sour cream
6 green onions, sliced
1-1/2 cups shredded cheddar cheese
Paprika

Steps:

In a skillet, cook lamb and garlic until lamb is browned; drain. Stir in tomato sauce, salt and pepper. Simmer, uncovered, for 10 minutes. Place noodles in a greased 13x9-in. baking dish. Top with meat mixture. In a small bowl, beat cream cheese and sour cream until smooth; stir in onions. Spread over meat mixture. Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with cheese and paprika; let stand 5 minutes.

Nutrition Facts :

LAMB CUTLET STROGANOFF

Lamb Cutlet Stroganoff image

This uses a flavour base, so it is a bit of a cheater's recipe, but it's yummy, and super quick and easy! erfect for those nights where you want something really tasty, but have no time or energy to cook from scratch.

Provided by Sara 76

Categories One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
12 lamb cutlets
1 onion, chopped
100 g mushrooms, sliced
1 (45 g) packet Maggi beef stroganoff recipe mix
1 1/2 cups water
1 tablespoon sour cream
1 tablespoon parsley, chopped

Steps:

Heat oil in pan, add cutlets, brown on each side. Remove from pan.
Add onions and mushrooms, cook for 2 minutes.
Add combine recipe mix and water.
Bring to the boil, return cutlets to pan, simmer 10-15 minutes.
Stir in sour cream and sprinkle with parsley.
Serve with steamed rice and steamed vegetables.

Nutrition Facts : Calories 52, Fat 4.1, SaturatedFat 0.9, Cholesterol 1.3, Sodium 5.7, Carbohydrate 3.5, Fiber 0.6, Sugar 1.5, Protein 0.9

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