Marco Pierre White recipe for Lamb Hotpot
Marco Pierre White recipe for Lamb Hotpot
Ina Garten's Lamb Stew with Spring Vegetables | Barefoot Contessa | Food Network
Ina simplifies a comforting and hearty meal of lamb, vegetables and herbs that can easily be made in advance!
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Lamb Stew with Spring Vegetables
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr
Active: 30 min
Yield: 6 to 8 servings
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
Directions
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.
Cook’s Note
To peel the onions, drop them in a pot of boiling water for 30 seconds, then trim and peel them, leaving the root intact.
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Ina Garten's Lamb Stew with Spring Vegetables | Barefoot Contessa | Food Network
Greek Style Lamb & Potato Stew in the Instant Pot
My Instant Pot: (Affiliate)
Get the exact recipe here:
Ingredients
4.5-5 pounds (about 2 kilos) lamb pieces
1 onion, finely chopped
4-5 garlic cloves, grated
2 -3 carrots, peeled and diced
28 oz (794g) crushed tomatoes
salt, to taste
freshly cracked black pepper, to taste
1/4 teaspoon crushed red pepper flakes
1 teaspoon dried thyme
1 sprig rosemary
2 bay leaves
1 heaping teaspoon sweet paprika
1 and 1/2 pounds potatoes, peeled and cubed
1 teaspoon dried oregano
For serving: finely chopped parsley, olives, feta, bread
Instructions
Place all of the ingredients except for the oregano in side of the instant pot and mix together. Add a cup of water or chicken broth.
Set the Instant Pot to High Pressure for 25 minutes. Make sure the vent is in the sealed position.
Allow the pressure to naturally release for about 15 mintes and then open the valve to release the remaining pressure.
Open the lid and taste the stew. Adjust the seasoning of needed. Remove the bay leaves and rosemary stem.
Add the teaspoon of oregano and garnish with fresh parsley.
Serve with toasted bread and a salad.
Kali Orexi!
Notes
Leg of lamb with the bone in is great for this recipe however boneless lamb works too. Use whatever you have. Beef is a good substitute.
Store leftovers in the refrigerator or freeze for up to 2 months.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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One Pot Lamb Stew / how to make easy Lamb stew / Stovetop Lamb Stew
Hi everyone , i hope you enjoy today's recipe delicious Lamb Stew. Tender pieces of Lamb in a thick flavor packed gravy.
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One Pot Lamb Stew
400g of Diced Lamb
1 stock cube 1 1/2 pints of Boiling Water
Diced Swede
Diced Carrot
Garden Peas
Celery
4 cloves Garlic
1/2 tsp Thyme
big pinch
Rosemary
Salt and Pepper
5 Shallots
3 Bay leaves
oil
Plain Flour
2fl ounces Dry White Wine
Lamb Stew | Jacques Pépin Cooking At Home | KQED
If you're looking for a winter recipe to take the chill off, nothing beats a nice hearty stew. Jacques Pepin's stew recipe uses lamb breast, chopped vegetables, and fresh herbs. Delicious and inexpensive!
Cut the lamb breast into strips and remove the fat. Brown in a large pot on high heat for 20 to 30 minutes total. When it browns a bit, reduce heat and partially cover for remaining time. Pour out the fat. Stir in one coarsely chopped onion, 4 cloves of crushed garlic, and 1 1/2 tablespoons of flour. Add 2 cups of water, thyme, and bay leaves, bring to a boil and cook for 5 - 10 minutes. Add chopped carrots, turnip, potatoes, salt and pepper. Bring to a boil, reduce heat, and cook for 30 minutes.
What you'll need:
Lamb breast, one onion (chopped coarsely), 4 cloves of crushed garlic, 1 1/2 tablespoons of all-purpose flour, 2 cups water, fresh thyme, 2 bay leaves, 2 carrots, one turnip, two peeled potatoes, salt & pepper, 1/2 cup frozen peas.
Jacques Pépin Cooking At Home
Episode 130: Lamb stew
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
Lamb Soup is just Perfect for Freezing Days
It's snowy in the east coast again ❄️, and I start to become more nostalgia. So I selected daikon radish and tender lamb meat to cook a traditional style lamb soup based on my hometown recipe. The signature of this soup is its natural whiteness from lamb fat, and strong flavor.
Let's warm up this winter with a delicious bowl of this homemade lamb soup~ ❄️