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lamb chunks
- Thread starter Cassie
- Start date
Argh.. all the recipes I am reading have a bunch of stuff in them that I don't have! I don't have any mint, cilantro, or turmeric. I have onions, garlic, celery and butter. I also have some fresh green beens. I know I have the stuff to make something delicious, but since I don't know what lamb tastes like I am unsure of myself.
CaptainWacky
I want to smell dark matter
But lambs are so cute. 
CaptainWacky
I want to smell dark matter
If you were handed baby chunks what would you do with them?
CaptainWacky
I want to smell dark matter
I'd throw them at people who have a phobia of dead babies.
I decided to go with Irish lamb stew. I have most of the ingredients, but I'm not going to be making that huge amount, so I'll have to cut the recipe down.
* 1 1/2 pounds thickly sliced bacon, diced
* 6 pounds boneless lamb shoulder, cut into 2 inch pieces
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 cup all-purpose flour
* 3 cloves garlic, minced
* 1 large onion, chopped
* 1/2 cup water
* 4 cups beef stock
* 2 teaspoons white sugar
* 4 cups diced carrots
* 2 large onions, cut into bite-size pieces
* 3 potatoes
* 1 teaspoon dried thyme
* 2 bay leaves
* 1 cup white wine
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DIRECTIONS
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
4. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
* 1 1/2 pounds thickly sliced bacon, diced
* 6 pounds boneless lamb shoulder, cut into 2 inch pieces
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 cup all-purpose flour
* 3 cloves garlic, minced
* 1 large onion, chopped
* 1/2 cup water
* 4 cups beef stock
* 2 teaspoons white sugar
* 4 cups diced carrots
* 2 large onions, cut into bite-size pieces
* 3 potatoes
* 1 teaspoon dried thyme
* 2 bay leaves
* 1 cup white wine
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
DIRECTIONS
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
4. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
Big Dick McGee
If you don't know, now ya know
Lamb is great lamb is good lamb we thank you for our food.
Big Dick McGee
If you don't know, now ya know
Sounds delicious, something I'd make for Giada DeLaurentiis, and then smear it all over her body and lick it off.
curiousa2z
Be patient till the last.
OMG! i wish I had seen this earlier! I LOVE lamb! Canadians cook with it a lot - esp Québecois...
do you have any dark beer in the house cuz everything in that recipe was good but adding dark beer (I usually use Guiness) rather than the white wine (which I wouldnt have used with lamb; if anything ida used red)would make it sensational!
well, it'll still be yummy - that's a pretty good recipe.
Bon Appetit!
do you have any dark beer in the house cuz everything in that recipe was good but adding dark beer (I usually use Guiness) rather than the white wine (which I wouldnt have used with lamb; if anything ida used red)would make it sensational!
well, it'll still be yummy - that's a pretty good recipe.
Bon Appetit!
curiousa2z
Be patient till the last.
No; I made her take a blood oath not to drink that anymore. 
Cassie, do you have any [drool] lamb left? Cuz Florida's looking pretty good right about now anyway!
...and good for you to try something new!
p.s. the stew will taste even better tomorrow.
Cassie, do you have any [drool] lamb left? Cuz Florida's looking pretty good right about now anyway!
...and good for you to try something new!
p.s. the stew will taste even better tomorrow.