Tag: Lamb
Irish Lamb Stew
Tender lamb & vegetables braised with Guinness stout make this Irish inspired stew rich and comforting
One of our favorite comfort foods has to be stew
Hearty, warming and filling what’s not to like?
We are taking this stew to the next level and making an Irish inspired stew with lamb and Guinness Stout
We are using lamb shoulder chops which is usually a cheaper cut of lamb
That is because typically it is a tougher cut which makes it perfect for a stew
As it braises it will become very, very tender
Now you can have the butcher cut up lamb stew meat for you but we are going to process this ourselves
We are starting with 12 bone in lamb chops
Remove the meat from the bones and trim off any excess fat
Try to cut the meat into even sized cubes
This yielded around 2 1/2 pounds of lamb stew meat
Heat 2 tablespoons of olive oil in a dutch oven over medium high heat
We are going to sear the lamb in batches, so add some into the pot and sprinkle with kosher salt and ground black pepper
Brown the stew meat on all sides then remove and set aside
Repeat until all the meat has been browned
It’s ok to have small brown bits of meat stuck to the bottom of the pot
That will just add in flavor later on
Comfort food, especially stews are so fantastic because you continuously add in layers of flavor
The first layer was the searing of the lamb
Now we are going to start on the next layer of flavor
We will need 3 slices of bacon, 1 onion and 3 garlic cloves
Peel and chop the onion and garlic
Cut the bacon into small pieces
Reduce the heat to medium low and add the bacon to the pot
Cook 6-8 minutes stirring occasionally, until the bacon is brown and rendered
Next add in the onion and garlic
Stir to combine
Cook 4-6 minutes stirring occasionally until the vegetables soften and onion starts to become translucent
Next, we will need 1/4 cup of flour, one 14.9 ounce can of Guinness Stout (I did say Irish stew), 6 cups of beef stock, 2 tablespoons of Gravy Master, 1 tablespoon of Worcestershire Sauce, 1 sprig of fresh rosemary and 1 sprig of fresh thyme
Click on our link to make Homemade Beef Stock
Sprinkle the vegetables with the flour and stir to combine
Deglaze the bottom of the pot with the Guinness and stir it up breaking up the browned bits on the bottom (this will help flavor the gravy)
Bring to a boil then reduce heat and simmer cook 5-6 minutes to cook the alcohol off
Next, add in the Gravy Master and Worcestershire Sauce and stir
Add in the beef stock and stir to combine
Put the meat back in with any pan juices that have collected
We tied the rosemary and thyme together with a piece of butcher string just to make it easier to remove the stems later on
Add the sprigs to the pot and cover
Bring to a boil then reduce heat and simmer for 45 minutes stirring occasionally
While that’s cooking lets get the next 2 ingredients ready
We will need 4 red potatoes and 4 carrots
Leave the skins on the potatoes
Peel the carrots and remove the ends
Give everyone a chop trying your best to keep the pieces as even as possible
After the 45 minutes are up add the potatoes and carrots to the pot and stir to combine
Cover and bring to a boil reduce to a simmer and cook 25 minutes or until the vegetables are tender
We might be breaking a bit of tradition here but I cannot have stew without mushrooms
We are using 10 ounces of Baby Bella mushrooms that have been wiped clean of any dirt
Give the mushrooms a slice
Add these to the stew
Now this time I know I’m breaking tradition
My wife and daughter just love pearl onions (or “Pearled” onions as my daughter used to call them)
So I’m adding in 1 cup of frozen pearl onions
Cover and bring to a boil then reduce heat to a simmer and cook 10 minutes
Remove the stems you tied together of the rosemary and thyme
Next we will need 2 tablespoons of fresh parsley that we will chop
This will add a bright freshness to the rich stew
Remove the stew from the heat
Taste and re-season the stew with kosher salt and ground black pepper as needed
Add in the fresh chopped parsley
Dig into a warming hearty bowl of Irish Stew!
Enjoy!!!
Simply Sunday! ~ Irish Lamb Stew
Ingredients
2 1/2 pounds of lamb stew meat
2 tablespoons of olive oil
kosher salt and ground black pepper
3 slices of bacon
1 onion
3 garlic cloves
1/4 cup of flour
one 14.9 ounce of Guinness Stout
6 cups of beef stock
2 tablespoons of Gravy Master
1 tablespoon of Worcestershire Sauce
1 fresh sprig of rosemary
1 fresh sprig of thyme
4 red potatoes
4 carrots
10 ounces of Baby Bella mushrooms
1 cup of frozen pearl onions
2 tablespoons of fresh chopped parsley
Directions
If butchering your own lamb shoulder chops remove the meat from the bones and trim off any excess fat. Try to cut the meat into even sized cubes. Heat 2 tablespoons of olive oil in a dutch oven over medium high heat
Sear the lamb in batches. Add some into the pot and sprinkle with kosher salt and ground black pepper. Brown the stew meat on all sides then remove and set aside. Repeat until all the meat has been browned
Reduce the heat to medium low and add 3 slices of chopped bacon to the pot. Cook 6-8 minutes stirring occasionally, until the bacon is brown and rendered. Next peel and chop 1 onion and 3 garlic cloves and add them to the pot. Stir to combine. Cook 4-6 minutes stirring occasionally until the vegetables soften and onion starts to become translucent
Sprinkle the vegetables with 1/4 cup of flour and stir to combine. Deglaze the bottom of the pot with the Guinness and stir it up breaking up the browned bits on the bottom (this will help flavor the gravy). Bring to a boil then reduce heat and simmer cook 5-6 minutes to cook the alcohol off
Next add in 2 tablespoons of Gravy Master and 1 tablespoon of Worcestershire Sauce along with 6 cups of beef stock and stir to combine. Add the meat back in with any pan juices that have collected. Tie 1 sprig of fresh rosemary and 1 sprig of fresh thyme together and add them to the pot. Cover and bring to a boil then reduce heat and simmer for 45 minutes stirring occasionally
Leave the skins on 4 red potatoes and chop. Peel and remove the ends from 4 carrots and chop. After the 45 minutes are up add the potatoes and carrots to the pot and stir to combine. Cover and bring to a boil reduce to a simmer and cook 25 minutes or until the vegetables are tender
Wipe any dirt off of 10 ounces of Baby Bella mushrooms and slice. Add these to the stew along with 1 cup of frozen pearl onions. Cover and bring to a boil then reduce heat to a simmer and cook 10 minutes
Remove the stew from the heat. Taste and re-season with kosher salt and black pepper as needed. Remember to remove the stems from the rosemary and thyme you tied together earlier. Sprinkle with 2 tablespoons of fresh chopped parsley and serve
Tools used to make this recipe
ZELITE INFINITY Chef Knife 8 inch
ZELITE INFINITY Boning Knife 6 Inch
Architec Carving Board, Gripperwood
OXO Good Grips Flat Wire Whisk
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
Lodge Enameled Cast Iron Dutch Oven
Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout
© Simply Sundays 2018
All rights reserved
Lamb Spiedies
One of our favorites!
Tender marinated and braised lamb, tart and creamy tzatziki sauce topped with pickled onions and cucumbers on warmed flat bread
Typically we try to come up with a dinner theme for the holidays
We have had the normal classic Christmas rib roast with all the trimmings, we have had a Southern Christmas featuring fried chicken, ribs, mac and cheese and even baked beans
This year we decided to go with a Greek theme
My brother in law Anthony decided he would make lamb spiedies for an appetizer which sounded good to us
Typically Spiedies are some form of meat or protein that marinate for days and are grilled and served on a roll
In fact you can click on our link for a great Chicken Spiedies recipe
What happened with this recipe though ended up being a great twist
Since it was winter Anthony decided not to deal with the grill outside and instead braised the lamb in a dutch oven which produced delicious fork tender meat
He also added green bell pepper and onion which added wonderful flavours
Here is our recreation of this great dish
When we went to the butcher they were out of lamb stew meat so I bought 8 lamb shoulder chops
I decided to butcher the meat myself
Remove the meat from the bones and trim off any excess fat
Try to cut the meat into even sized cubes
This yielded around 2 pounds of lamb stew
Now for the spiedie marinade
We will need 1 cup olive oil, 1/2 cup of white vinegar, 3 chopped garlic cloves, 1 tablespoon of lemon juice, 1/2 tablespoon of kosher salt, 1/2 tablespoon of dry basil, 1/2 tablespoon of garlic powder, 2 teaspoons of dry oregano and 1 teaspoon of ground black pepper
Add the above ingredients to a large bowl
Whisk to incorporate
Add the lamb to a large resealable bag
Cover with the marinade, force the air out of the bag and seal
Refrigerate up to 4 days flipping the bag over once per day
Now my brother in law served these spiedie style on rolls
We decided to go a more Greek route and use flatbreads with Tzatziki Sauce
Click on our link to make your own tzatziki!
I also thought some pickled veggies would be a great contrast to the richness of the lamb so we decided to do a quick pickle of red onion and cucumbers
You can do this a day ahead or even a couple hours ahead of the lamb dinner
Slice 1 red onion and cut 1/2 of an English cucumber into strips
We placed these into a mason jar
Put some onion then cucumber and alternate until everyone is in
Next up is the pickling brine
We will need 1/2 cup of apple cider vinegar, 1/4 cup of water, 1 smashed garlic clove, 1 tablespoon of sugar, 1/2 tablespoon of kosher salt and 1/2 teaspoon of black peppercorns
Add these ingredients into a saucepan and bring to a simmer and whisk until the sugar and salt are completely dissolved
Immediately pour over the onion and cucumber
Cover and store in the refrigerator overnight or for at least a couple of hours
I like to flip the jar every hour or so
The veggies will soften and pickle and settle way down in the jar
Now let’s get back to the lamb
Strain the lamb
Preheat your oven to 350 F
Heat 2 tablespoons of olive oil in a dutch oven over medium high heat
Brown the lamb in batches and remove and set aside
Next we will need 1 green bell pepper and 1 onion
Peel and slice the onion
Remove the seeds and ribs from the pepper and slice
Add the veggies to the pot along with a pinch of kosher salt and ground black pepper
Cook for 4-6 minutes stirring occasionally
Next we will need 1/2 cup of dry red wine (like a Cabernet), 1 cup of lamb stock (or beef), 1 tablespoon of Gravy Master and 1/4 cup of flour
Add the meat into the pot along with the red wine
Bring to a boil then reduce the heat to a simmer and cook 4-6 minutes
Add in the Gravy Master and stir to combine
Sprinkle the meat with the flour and stir
Add in the stock
Stir to combine
Cover and place into the oven
Cook 45 minutes or until the lamb is very tender
I like to place the flat breads in the oven to warm for 5-6 minutes
Top the flat bread with some Tzatziki Sauce
Top with some of this wonderful tender lamb
Top with the quick pickles and dig in!
Enjoy!!!
Simply Sundays! ~ Lamb Spiedies
Ingredients
For the Spiedie marinade
1 cup of olive oil
1/2 cup of white vinegar
3 garlic cloves
1/2 tablespoon of kosher salt
1/2 tablespoon of dry basil
1/2 tablespoon of garlic powder
2 teaspoons of dry oregano
1 teaspoon of ground black pepper
For the lamb
2 pounds of lamb stew
1 onion
1 green bell pepper
1/2 cup of dry red wine (like a Cabernet)
1 cup of lamb stock (or beef)
1 tablespoon of Gravy Master
1/4 cup of flour
kosher salt and ground black pepper
Flatbreads (optional)
Tzatziki Sauce (optional)
For the quick pickled vegetables
1 red onion
1/2 of an English cucumber
1/2 cup of apple cider vinegar
1/4 cup of water
1 garlic clove (smashed)
1 tablespoon of sugar
1/2 tablespoon of kosher salt
1/2 teaspoon of black peppercorns
Directions
Remove the meat from the bones off of 8 lamb shoulder chops and trim off any excess fat. Try to cut the meat into even sized cubes
In a large bowl whisk together 1 cup olive oil, 1/2 cup of white vinegar, 3 chopped garlic cloves, 1 tablespoon of lemon juice, 1/2 tablespoon of kosher salt, 1/2 tablespoon of dry basil, 1/2 tablespoon of garlic powder, 2 teaspoons of dry oregano and 1 teaspoon of ground black pepper
Place the lamb in a large resealable bag. Cover with the marinade, force the air out of the bag and seal. Refrigerate up to 4 days flipping over once per day. After the lamb has marinated strain it
Preheat your oven to 350 F. Heat 2 tablespoons of olive oil in a dutch oven over medium high heat. Brown the lamb in batches and remove and set aside. Peel and slice 1 onion. Remove the seeds and ribs from 1 green bell pepper and slice
Add the veggies to the pot along with a pinch of kosher salt and ground black pepper. Cook for 4-6 minutes stirring occasionally. Add the meat back into the pot along with 1/2 cup of dry red wine (like a Cabernet). Bring to a boil then reduce the heat to a simmer and cook 4-6 minutes
Add in the Gravy Master and stir to combine. Sprinkle the meat with the 1/4 cup of flour and stir. Add in the stock. Stir to combine. Cover and place into the oven. Cook 45 minutes or until the lamb is very tender
For the quick pickled vegetables
Peel and slice 1 red onion. Slice 1/2 of an English cucumber into strips. Add these to a mason jar alternating
In a saucepan combine 1/2 cup of apple cider vinegar, 1/4 cup of water, 1 smashed garlic clove, 1 tablespoon of sugar, 1/2 tablespoon of kosher salt and 1/2 teaspoon of black peppercorns
Bring to a simmer. Whisk until the sugar and salt are completely dissolved and immediately pour over the onion and cucumber. Cover and store in the refrigerator overnight or for at least a couple of hours flipping the jar every hour or so
The veggies will soften and pickle and settle way down in the jar
For serving
Warm some flatbreads in the oven for 5-6 minutes (optional). Serve with some Greek Tzatziki Sauce (optional) and quick pickles (optional)
Tools used to make this recipe
ZELITE INFINITY Boning Knife 6 Inch
Architec Carving Board, Gripperwood
Lodge Enameled Cast Iron Dutch Oven
© Simply Sundays 2018
All rights reserved
Shepherd’s Pie
Let’s talk comfort food!
Savory beef, onions, carrots and mushrooms in a rich gravy topped with creamy and buttery mashed potatoes
There are many great examples of comfort food out there
I should definitely know as comfort foods are one of my biggest weaknesses
Like eggplant parm, beef stew, lasagna, mac and cheese… I could go on!
However one of my favorites has to be Shepherd’s Pie
I mean it is meaty and hearty and covered in mashed potatoes… can you even ask for more?
My version of this great dish is a mashup of all the different ones I have tried over the years and I know you will love it as much as we do!
This is also a great way of utilizing leftover mashed potatoes which is what we are going to do here
We are starting off with 2 pounds of ground beef
You can certainly use ground lamb which is more traditional or any type of ground meat you prefer
Heat 2 tablespoons of olive oil in a pan over medium high heat
Add in the ground beef and brown breaking it up as you go
Cook for 10-12 minutes
Drain the meat and remove from the pan
Next we will need 2 carrots, 1 onion, 10 ounces of baby bella mushrooms and 3 garlic cloves
Baby bella mushrooms are also known as cremini or crimini mushrooms and can be brown or white
They are just immature portabella mushrooms
Peel and dice the carrots and onion, chop the garlic
Wipe any dirt off of the mushrooms with a dry paper towel and slice
Melt 2 tablespoons of butter in the pan and add the carrots, onions and garlic
Saute for 3-4 minutes
Add in the mushrooms
Cook 2-4 minutes
Add the beef back in and stir to combine
Next we will need 3/4 cup of dry red wine (like a Cabernet), 1 1/2 cups of beef stock, 2 tablespoons of Worcestershire Sauce, 2 tablespoons of Gravy Master and 1/4 cup of flour
Click on our link to make Homemade Beef Stock
Add the wine in and bring to a boil, reduce the heat to a simmer and cook 2 -3 minutes
Sprinkle the flour over the meat mixture and stir to combine
Add in the beef stock
Worcestershire Sauce and Gravy Master
Allow to thicken for 2 minutes then remove from the heat
Next we will need 1 cup of frozen peas
Mix the peas in with the meat mixture
Preheat your oven to 350 F
As previously stated I’m going to save a step by using around 4 cups of left over mashed potatoes
Click on our link to make Slow Cooker Mashed Potatoes
Transfer the meat mixture to a baking dish and scoop 2 cups of mashed potatoes on top
Spread the potatoes out evenly
At this point you can continue to spread the potatoes until your desired thickness or you can add them to a baggie and pipe them on like little lovely potato pillows
Spray the potatoes with some cooking oil or a drizzle of butter
Sprinkle with a little paprika
Place in the oven and bake for 20-25 minutes
Switch to broil and brown the potatoes being sure to keep and eye on them
Remove and let rest for 10 minutes or so before serving
Serve and dig in!
Enjoy!!!
Simply Sundays! ~ Shepherd's Pie
Ingredients
2 pounds of ground beef
2 tablespoons of olive oil
2 tablespoons of butter
2 carrots
1 onion
3 garlic cloves
10 ounces of baby bella mushrooms
3/4 cup of dry red wine
1/4 cup of flour
1 1/2 cup of beef stock
2 tablespoons of Worcestershire Sauce
2 tablespoons of Gravy Master
1 cup of frozen peas
4 cups of premade mashed potatoes
kosher salt
ground black pepper
Directions
Heat 2 tablespoons of olive oil in a pan over medium high heat. Add in the ground beef and brown breaking it up as you go. Cook for 10-12 minutes. Drain the meat and remove from the pan
Peel and dice 2 carrots and 1 onion, chop 3 garlic cloves. Wipe any dirt off of ten ounces of mushrooms with a dry paper towel and slice. Melt 2 tablespoons of butter in the pan and add the carrots, onions and garlic. Saute for 3-4 minutes. Add in the mushrooms and cook for 2-4 minutes more
Add the beef back in and stir to combine. Add in 3/4 cup of dry red wine (like a Cabernet) and bring to a boil, reduce heat to a simmer and cook 2 -3 minutes. Sprinkle 1/4 cup of flour over the meat mixture and stir to combine
Add in 1 1/2 cups of beef stock, 2 tablespoons of Worcestershire Sauce and 2 tablespoons of Gravy Master. Allow to thicken for 2 minutes then remove from the heat. Mix in 1 cup of frozen peas
Preheat your oven to 350 F. Transfer the meat mixture to a baking dish and scoop 2 cups of premade mashed potatoes on top. Spread the potatoes out evenly. Pipe the rest of the potatoes onto the meat mixture. Spray the potatoes with some cooking oil or a drizzle of butter and sprinkle with some paprika
Place in the oven and bake for 20-25 minutes. Switch to broil and brown the potatoes being sure to keep and eye on them. Remove and let rest for 10 minutes or so before serving
Tools used to make this recipe
ZELITE INFINITY Chef Knife 8 inch
Architec Carving Board, Gripperwood
Pyrex Basics Clear Oblong Glass Baking Dishes
© Simply Sundays 2018
All rights reserved
Braised Lamb Shanks
Lamb shanks are simply a decadent and delicious meal
And believe it or not you don’t have to be a chef or go to a restaurant to have this great dish, it is actually pretty easy to prepare
Here I have 4 lamb shanks that have been french cut, all that means is that the bone has been exposed and trimmed
Now you can buy them and have a butcher french them or you can click on my how to link below
Show Me how to French Cut Lamb Shanks
I also removed any excess fat and cut scores into the silver skin (the silver membrane on the shank which can be quite tough)
Next I drizzle the lamb with some extra virgin olive oil and rub it in
Preheat your oven to 350 F
Generously season the shanks with kosher salt and ground black pepper
Heat 2 tablespoons of extra virgin olive oil in an oven proof pan over medium high heat
Once lightly smoking, lay the shanks season side down in the pan and sear for 4-6 minutes
Season the other side with salt and pepper
Flip and sear another 4-6 minutes then remove the shanks and set aside
I had scraps of meat left over from frenching the lamb so I’m going to add these to the pan as they will add flavor for the gravy
Waste not want not
Next we will need 2 large onions and 6 garlic cloves
Peel the onion and give everybody a rough chop
Add the onions and garlic to the pan
Cook 8-10 minutes or until they start to soften
Next we will need 2 cups of dry red wine (like a Cabernet), 4 cups of chicken stock, 2 tablespoons of Gravy Master, 1 tablespoon of Worcestershire Sauce and 2 sprigs of fresh rosemary
Click on our link below to make your own chicken stock
Add the wine to the pan and bring to a boil
Reduce heat to a simmer and cook 6-8 minutes to allow the alcohol to cook off
Next add in the Gravy Master and Worcestershire Sauce and mix to combine
Nestle the shanks in the pan
Pour in the stock
Add in the rosemary sprigs
Cover the pan in aluminum foil and place in the oven for 1 hour
At the 1 hour mark remove the pan from the oven and flip the lamb
Cover the pan back up and cook 1-1 1/2 hours more or until the meat is ready to fall off the bone
Looking good
Remove the shanks and set aside
Strain the gravy into a pot and bring to a boil
In a separate pan melt 2 tablespoons of butter
Whisk in 1/4 cup of flour and cook the mixture until it is lightly browned and bubbling
Whisk this into the gravy and allow it to thicken
I like to dip the whole shank into the pot of gravy to completely coat it before serving
We served our shanks on a bed of mushroom risotto with peas and extra gravy!
Enjoy!!!
Simply Sundays! ~ Braised Lamb Shanks
Ingredients
4 Lamb Shanks frenched
2 large onions
6 garlic cloves
2 cups of dry red wine (like a Cabernet)
4 cups of chicken stock
2 tablespoons of Gravy Master
1 tablespoon of Worcestershire sauce
2 sprigs of fresh rosemary
kosher salt
ground black pepper
For the gravy
2 tablespoons of butter
1/4 cup of flour
Directions
Preheat your oven to 350 F. Drizzle the lamb with extra virgin olive oil and rub it in Generously season the shanks with kosher salt and ground black pepper
Add about 2 tablespoons of extra virgin olive oil to a large oven proof pan over medium high heat. Once lightly smoking, lay the shanks season side down in the pan and sear for 4-6 minutes. Season the other side with salt and pepper. Flip and sear another 4-6 minutes then remove the shanks and set aside. Add any lamb scraps you have left from frenching them to the pan
Roughly chop 2 large onions and 6 cloves of garlic. Add to your pan and cook 10 minutes or until they start to soften. Next we will need 2 cups of dry red wine, 4 cups of chicken stock, 2 tablespoons of Gravy Master, 1 tablespoon of Worcestershire Sauce and 2 sprigs of fresh rosemary
Add the wine to the pan and bring to a boil. Reduce heat and simmer 6-8 minutes to allow the alcohol to cook off. Next add in the Gravy Master and Worcestershire Sauce and mix to combine. Nestle the shanks in the pan. Pour in the stock. Add in the fresh rosemary sprigs and cover the pan with aluminum foil. Place in the oven and cook 1 hour
At the 1 hour mark remove the pan from the oven and flip the lamb. Cover the pan back up and cook 1-1 1/2 hours more or until the meat is ready to fall off the bone. Remove the shanks and set aside
Strain the gravy into a pot and bring to a boil. In a separate pan melt 2 tablespoons of butter. Whisk in 1/4 cup of flour and cook the mixture until it is lightly browned and bubbling. Whisk this into the gravy and allow it to thicken. Dip the whole shank into the pot of gravy to completely coat it before serving
We served our shanks over a bed of mushroom risotto with peas with extra gravy
Tools used for this recipe
Architec Gripperwood Gourmet Cutting Board
Pyrex 3-Piece Glass Measuring Cup Set
Wilton Recipe Right 3 Piece Cookie Pan Set
© Simply Sundays 2017
All rights reserved