01-24-2005, 04:22 AM
[font "verdana, arial, helvetica, sans serif"][size 2]Lamb Stew[/size][/font]
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[font "verdana, arial, helvetica, sans serif"][size 2]Ingredients [/size][/font]
[font "verdana, arial, helvetica, sans serif"][size 1](Serves 4)
1 pound lamb loin, trimmed of all fat and silver skin
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
3 tablespoons all-purpose flour
1 generous cup pearl onions, peeled
1 generous cup peeled carrot chunks (1/2-inch chunks)
1 generous cup peeled turnip chunks (1/2-inch chunks)
1 tablespoon unsalted butter
1 cup dry red wine (optional)
4 cups double-strength chicken stock, or 8 cups canned low-salt chicken broth boiled until reduced by half
1 teaspoon finely chopped fresh rosemary
2 cups packed chard leaves, torn or cut into 1-inch pieces
2 tablespoons finely chopped fresh flat-leaf parsley
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[font "verdana, arial, helvetica, sans serif"][size 2]Directions [/size][/font]
[font "verdana, arial, helvetica, sans serif"][size 1]Cut the lamb loin in half lengthwise, then cut crosswise into 1-inch pieces. The pieces should be fairly large so they do not get overcooked. Season well with salt and pepper. Heat 2 tablespoons of the olive oil in a heavy saute pan over medium-high heat until hot. Dust the lamb with 2 tablespoons of the flour. Add the lamb to the pan, spreading out the pieces so there is room around them. Do not move the pieces until moisture begins to show on the tops and they have browned on one side, about 2 minutes. Then turn the pieces to continue to brown, about 2 minutes longer. Do not overcook. The lamb should be medium-rare. Remove the meat to a large plate.
Return the pan to medium-high heat and add the remaining 2 tablespoons oil. Add the onions, carrots, and turnips to the pan, season with salt and pepper, and saute until the vegetables are well caramelized, about 10 minutes. Regulate the heat so the vegetables do not burn. Add the butter and continue to cook for another 2 minutes.
Dust the remaining 1 tablespoon flour over the contents of the pan, stir, and cook over medium heat for another minute. Add the wine, if using, bring to a boil over high heat, and cook until reduced by half. Add the stock, return to a boil, reduce the heat to low, and simmer for 10 minutes. Skim off any foam that forms as the stock comes to a boil. Add the rosemary for the last few minutes. (The stew may be made to this point a day ahead. Refrigerate the liquids and meat separately. Do not freeze, or you will lose the freshness and texture of the meat.)
When ready to eat, bring the liquids to a boil. Return the meat to the pan, add the chard and parsley, and simmer for 1 minute. Season with salt and pepper. Pour stew into bread bowl or serve in soup plates on top of cooked rice, noodles, or soft polenta[/size][/font]
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[font "verdana, arial, helvetica, sans serif"][size 2][/size][/font]
[font "verdana, arial, helvetica, sans serif"][size 2]Ingredients [/size][/font]
[font "verdana, arial, helvetica, sans serif"][size 1](Serves 4)
1 pound lamb loin, trimmed of all fat and silver skin
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
3 tablespoons all-purpose flour
1 generous cup pearl onions, peeled
1 generous cup peeled carrot chunks (1/2-inch chunks)
1 generous cup peeled turnip chunks (1/2-inch chunks)
1 tablespoon unsalted butter
1 cup dry red wine (optional)
4 cups double-strength chicken stock, or 8 cups canned low-salt chicken broth boiled until reduced by half
1 teaspoon finely chopped fresh rosemary
2 cups packed chard leaves, torn or cut into 1-inch pieces
2 tablespoons finely chopped fresh flat-leaf parsley
[/size][/font]
[font "verdana, arial, helvetica, sans serif"][size 2]Directions [/size][/font]
[font "verdana, arial, helvetica, sans serif"][size 1]Cut the lamb loin in half lengthwise, then cut crosswise into 1-inch pieces. The pieces should be fairly large so they do not get overcooked. Season well with salt and pepper. Heat 2 tablespoons of the olive oil in a heavy saute pan over medium-high heat until hot. Dust the lamb with 2 tablespoons of the flour. Add the lamb to the pan, spreading out the pieces so there is room around them. Do not move the pieces until moisture begins to show on the tops and they have browned on one side, about 2 minutes. Then turn the pieces to continue to brown, about 2 minutes longer. Do not overcook. The lamb should be medium-rare. Remove the meat to a large plate.
Return the pan to medium-high heat and add the remaining 2 tablespoons oil. Add the onions, carrots, and turnips to the pan, season with salt and pepper, and saute until the vegetables are well caramelized, about 10 minutes. Regulate the heat so the vegetables do not burn. Add the butter and continue to cook for another 2 minutes.
Dust the remaining 1 tablespoon flour over the contents of the pan, stir, and cook over medium heat for another minute. Add the wine, if using, bring to a boil over high heat, and cook until reduced by half. Add the stock, return to a boil, reduce the heat to low, and simmer for 10 minutes. Skim off any foam that forms as the stock comes to a boil. Add the rosemary for the last few minutes. (The stew may be made to this point a day ahead. Refrigerate the liquids and meat separately. Do not freeze, or you will lose the freshness and texture of the meat.)
When ready to eat, bring the liquids to a boil. Return the meat to the pan, add the chard and parsley, and simmer for 1 minute. Season with salt and pepper. Pour stew into bread bowl or serve in soup plates on top of cooked rice, noodles, or soft polenta[/size][/font]
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