Post by Shawnee on Apr 1, 2013 18:08:53 GMT -5
Spring Lamb Stew
SPRING LAMB STEW
from The Little Paris Kitchen
Preparation time: 30 minutes
Cooking time: 11/2- 2 hours
2 pounds lamb neck, cut into pieces
2 cloves of garlic, crushed to a paste
1 onion, finely chopped
1 tablespoon olive oil
1 bay leaf
2 sprigs of thyme
4 carrots, cut into chunks
3/4 cup fresh or frozen peas
3 ½ ounces green beans, chopped
Salt and pepper
Preheat the oven to 325°F. Brown the meat, garlic and onion with the olive oil in a large flameproof casserole (cocotte). Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least an inch. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan and transfer to the oven. Cook for 1½ - 2 hours or until the meat is tender.
Ten minutes before serving, bring a large pot of salted water to a boil and add the peas and beans. Cook for 5 minutes or until the vegetables are tender, then drain.
Take the casserole out of the oven and remove the bay leaf and sprigs of thyme. Add the peas and beans to the lamb with salt and pepper to taste, and serve straight away.
SPRING LAMB STEW
from The Little Paris Kitchen
Preparation time: 30 minutes
Cooking time: 11/2- 2 hours
2 pounds lamb neck, cut into pieces
2 cloves of garlic, crushed to a paste
1 onion, finely chopped
1 tablespoon olive oil
1 bay leaf
2 sprigs of thyme
4 carrots, cut into chunks
3/4 cup fresh or frozen peas
3 ½ ounces green beans, chopped
Salt and pepper
Preheat the oven to 325°F. Brown the meat, garlic and onion with the olive oil in a large flameproof casserole (cocotte). Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least an inch. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan and transfer to the oven. Cook for 1½ - 2 hours or until the meat is tender.
Ten minutes before serving, bring a large pot of salted water to a boil and add the peas and beans. Cook for 5 minutes or until the vegetables are tender, then drain.
Take the casserole out of the oven and remove the bay leaf and sprigs of thyme. Add the peas and beans to the lamb with salt and pepper to taste, and serve straight away.