Tag Archives: Lamb

Traditional Irish Stew

Irish Stew
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Ingredients
  1. 4 pounds lamb shoulder cut in 2-inch chunks
  2. Salt and pepper
  3. 4 tbls vegetable oil
  4. 5 medium onions wedged
  5. 4 carrots cut into 2 inch sections
  6. 4 veal broth
  7. 1 large sprig thyme
  8. 12 red potatoes peeled and quartered
Instructions
  1. Pat lamb dry and season well with salt and pepper. Put oil in a stew pot over medium-high heat. Brown meat on all sides.
  2. Set meat aside, add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned. Heat oven to 350 degrees.
  3. Return meat to pot, add broth and bring to a simmer. Put in thyme sprig and arrange potatoes on top. Season potatoes, cover pot and transfer to oven.
  4. Bake for about 1 hour, until lamb tender. Remove fat from top of broth. Ladle stew into shallow bowls and serve.
Cooks Recipes http://recipe.cookswarehouse.com/

Garlic, Herb and Lemon Roasted Leg of Lamb

Garlic, Herb and Lemon Roasted Leg of Lamb
Images and talk of eggs are everywhere! Think of a different kind of egg for your holiday preparations - the Big Green Egg®! Below is wonderful recipe for Easter festivities and gatherings, made easy and delicious on your Big Green Egg.
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Prep Time
40 min
Cook Time
1 hr 30 min
Total Time
2 hr 10 min
Prep Time
40 min
Cook Time
1 hr 30 min
Total Time
2 hr 10 min
Ingredients
  1. 1.15 lb. Leg of Lamb (can be boneless or with bone depending on preference)
  2. 1 stick Unsalted Butter (room temperature)
  3. 2 tbsp. Fresh Thyme (chopped finely)
  4. ¼ cup Fresh Rosemary (chopped finely)
  5. ¼ cup Fresh Oregano (chopped finely)
  6. 1 ½ tbsp. Garlic (chopped)
  7. ¼ cup Olive Oil
  8. Zest of 1 Lemon
  9. 1 ½ tsp. Kosher Salt
  10. ½ tsp. Ground Black Pepper
  11. 2 tbsp. Lemon Juice
  12. 1 extra Lemon
  13. 1 bulb of Garlic (halved with skins on)
  14. Few extra pinches of salt
Instructions
  1. Set EGG for indirect cooking at 375°F/177°C.
  2. Trim of silver skin or any extra fat (optional, I prefer to keep most of fat on there.)
  3. Truss lamb to stay together during cooking process and place in a plastic container. Set aside.
  4. In a medium bowl, combine the butter, herbs, garlic, olive oil, zest, spices and lemon juice. Using the back of a fork mix very well until all of the butter clumps are gone and you are left with smooth mixture. Set ¼ cup of the mixture aside.
  5. Sprinkle the lamb with salt and then rub the herb mixture onto the lamb and place into a roasting pan that fits on the EGG.
  6. Half the extra lemon and place that cut side down on the roasting pan next to the lamb along with the halved garlic bulb (facing cut side up).
  7. Roast for 1 ½ hours or until the internal temperature reads 130°F/54°C when a thermometer is inserted into the thickest part of the roast. (130°F/54°C will be Medium Rare.)
  8. Spoon the drippings onto lamb every 20-30 minutes while it is cooking.
  9. (Optional) About 10 minutes before the lamb is cooked, spoon the rest of the mixture onto the lamb. Optionally, spoon extra mixture onto lamb as it is sliced.
  10. Squeeze the garlic and extra lemon onto lamb before serving it (Optional.)
  11. Enjoy!
Notes
  1. Recipe courtesy of Linkie Marais©. You can find out more about Linkie at linkiemarais.com
Cooks Recipes http://recipe.cookswarehouse.com/

Garlic Rosemary Lamb

Garlic Rosemary Lamb
Serves 6
March - in like a lion, out like a lamb. Or at least that how the saying goes. We say ring in March with this delicious lamb recipe from Fagor, ready in no time in your pressure cooker.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 4 pounds boneless lamb, cubed
  2. Salt and pepper
  3. 2 tablespoon olive oil
  4. 4 cloves of garlic, minced
  5. 3 tablespoon flour
  6. 1 ½ cups vegetable stock
  7. 4 6-inch pieces of fresh rosemary
  8. 1 cup thickly sliced carrots
Instructions
  1. Generously season the lamb cubes with salt and pepper. Heat olive oil. Add the lamb cubes and garlic. Brown the meat on all sides.
  2. Stir in the flour, mixing well. Gradually stir in the stock. Add the carrots and rosemary.
  3. Close and lock. Bring to pressure. Stabilize the pressure and cook for 20 minutes at high pressure.
  4. Release the pressure. Remove the rosemary stems as the leaves will have fallen off.
Notes
  1. Recipe Courtesy of Fagor
Cooks Recipes http://recipe.cookswarehouse.com/