Pub-style Irish Stew with American Lamb

Servings: 12

INGREDIENTS

4 pounds American Lamb, boneless shoulder, 3/4-inch dice

3 ounces butter, clarified 

2 pints Irish red ale

2 pints Lamb stock

Roux:

2 ounces butter, clarified

2 ounces flour

1 pound turnips, peeled, 1/2-inch dice

1 pound red potatoes, 1/2-inch dice

1 pound baby carrots, pared

1 pound pearl onions, peeled

1/4 cup flat leaf parsley, finely chopped

1/4 cup green onion, finely sliced

Irish soda bread or other hearty loaf slices

DIRECTIONS

METHOD:

In a heavy-bottomed pot, heat the butter.  Add lamb; cook until browned . Drain off any excessive amounts of rendered fat.  Deglaze with ale; simmer for 3 minutes. Add lamb stock; bring to a boil. Reduce heat and cover.  Simmer gently 1-1/2 hours until meat is fork tender. 

Mix roux of butter and flour; stir slowly into hot stew and simmer 5 to 8 minutes, stirring frequently.  Add turnips, potatoes, carrots and onions; simmer 10 more minutes. 

To serve:  Spoon lamb stew into bowls.  Garnish with a liberal sprinkling of chopped parsley and green onion.  Serve with warm slices of Irish soda bread.

Recipe and image provided by the American Lamb Board

Hearty American Lamb and Barley Soup

Servings: 12

INGREDIENTS

2 tablespoons olive oil

1 American Lamb leg bone

4 garlic cloves, peeled, sliced thin

1 cup pearled barley

1/2  gallon Broth or stock

1 pound American Lamb leg meat, roasted, shredded 

6 Shallots, sliced

1 cup baby carrots, sliced 1/4-inch

1 cup celery, diced medium

1 cup roma tomatoes, peeled, seeded, diced medium

1 cup crimini mushrooms, sliced 

sea or kosher salt and fresh ground pepper to taste

1/4 Basil, mint, parsley, oregano, finely chopped

DIRECTIONS

METHOD:

In a heavy-bottomed pan, heat olive oil; add lamb bone, garlic and barley; cook for 10 minutes, stirring often.  Add stock or broth to cover; simmer for 45 minutes. Add the lamb meat, shallots, carrots, celery, tomatoes and mushrooms; simmer for 15 minutes until barley and vegetables are tender.  Adjust salt and pepper as desired. Remove the bone.

To serve, ladle the soup into bowls.  Garnish with 1 teaspoon of freshly chopped herbs.  

Recipe and image provided by the American Lamb Board

Dark Stout American Lamb and Dumpling Stew

Servings: 6

INGREDIENTS

Stew:

4 tablespoons olive oil

1-1/2 pounds American Lamb shoulder, diced

2 tablespoons whole butter

2 cups cipollini onions, peeled

16 small garlic cloves, peeled and trimmed

5 heirloom carrots, peeled, cut into a roll cut 1/2

2 fresh bay leaves

1/4 cup tomato paste

2 tablespoons flour

1-1/2 cups dark stout

1-1/2 cups diced, canned Italian plum tomatoes

1 cup lamb jus

2 stalks celery, peeled, medium diced

sea salt and freshly ground black pepper to taste

Dumplings:

9 ounces self-rising flour

4 ounces cold butter

Sea salt and freshly ground black pepper to taste

DIRECTIONS

METHOD:

For Stew:  In a rondo pan over medium heat, add oil.  Add lamb; sear in batches until brown and caramelized, adding oil if needed.  Remove lamb and reserve. Add butter, onions, garlic, carrots and bay leaves. Cook 10 minutes.  Add tomato paste and flour; cook 3 to 5 minutes. Deglaze pan with stout. Add tomatoes and lamb jus; stir and simmer for 3 to 5 minutes.  Add reserved lamb and celery; bring to a simmer. Cover and cook at 325°F for 1-1/2 hours. Remove lid; cook an additional 30 minutes.

Season sauce with salt and pepper; simmer for 10 to 12 minutes.

For Dumplings:  In a mixing bowl, add flour.  Using a coarse grater, grate cold butter into the flour.  Season with salt and pepper. Using fingers, gently rub butter into flour until it resembles bread crumbs.  Add a splash of cold water to help bind it into dough. Divide into 12 pieces; gently roll each piece into a round dumpling.

Place dumplings on top of fully cooked stew; press down lightly to slightly submerge.  Bake at 325°F for 30 minutes.

Recipe and image provided by the American Lamb Board

Brazilian Lamb, Kielbasa and Vegetable Stew

Recipe provided by | Chef Jonathan Poyourow

Servings: 12

INGREDIENTS

6 to 8 pounds American Lamb boneless leg

6 cups cooked lentils

3/4 cup canola oil

3 pounds kielbasa, halved and sliced

6 sweet potatoes, cut into 1-inch cubes

2 cups brunoised yellow onion

4 carrots, brunoised

12 garlic cloves, minced

1/2 cup hot chili powder

1/4 cup black pepper

2 tablespoons kosher salt

2 gallons lamb broth

4 cups orange juice

4 cans (15 ounce each) canned diced tomatoes, undrained

1/2 cup red wine vinegar

8 poblano chiles, seeded and diced

4 cans (15 ounce each) canned black beans

6 cups kale

Garnish: jalapeno slices, chopped red onion, citrus zest, cilantro sprigs as desired

DIRECTIONS

METHOD:

Using a rondeau or stock pot, heat the oil over medium-high heat. Sprinkle the lamb with salt and pepper. Working in batches, add the lamb to the pan and brown on all sides, about 3 minutes per batch. Transfer to a sheet tray to hold. 

Add the kielbasa; sear on all sides, about 3 minutes per batch. Remove kielbasa and place on sheet tray with lamb.

Add sweet potatoes, onion, carrots and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add chili powder, pepper and salt; stir 1 minute. Add broth, orange juice, tomatoes, vinegar and chiles; bring to a boil.

 Add the lamb and kielbasa back in the stew along with any accumulated juices on the sheet tray. Add beans and kale; continue to cook until the lamb is falling apart, about 30 minutes.

To serve, place 1/2 cup of cooked lentils in each bowl. Scoop stew over lentils. If desired, garnish with jalapeno slices, chopped red onion, orange and lime zest and cilantro sprigs for garnish.

Chef Tips:

•Other options for vegetables to add to this national dish of Brazil would be cabbage, okra, pumpkin and squash.

•Any type of bean can be used in this dish. While black is the traditional bean, some towns in Brazil prefer using red beans.

•Lentils add protein and fiber to the stew. If you would like, stew could be served on rice. Use brown rice instead of white rice for an authentic yet still health conscious option.

Recipe and image provided by the American Lamb Board

Braised Lamb Shoulder with Tomato Marmalade

Recipe provided by | Chef Michael Symon, Lola and Lolita

Servings: 6

INGREDIENTS

2 pounds American Lamb shoulder, visible fat removed and cut into bite size pieces

2 teaspoons salt

2 teaspoons pepper

1 tablespoon ground cumin, divided

1 tablespoon ground cinnamon, divided

1 tablespoon ground coriander, divided

2 tablespoons olive oil

4 cups fat free chicken broth

1 cup tomato juice

2 large onions sliced

2 large carrots, cut into 1/4-inch-thick slices

2 cloves garlic, finely chopped

Tomato Marmalade (recipe follows)

Tomato Marmalade:

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

2-1/2 cups chopped Roma tomatoes (about 8 large)

1/4 cup brown sugar, packed

3 tablespoons white balsamic vinegar

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons chopped fresh mint leaves

2 tablespoons chopped fresh cilantro leaves

2 tablespoons fresh orange juice

DIRECTIONS

METHOD:

Pat lamb dry with paper towels; set aside.  Mix salt, pepper, 1-1/2 teaspoon each cumin, cinnamon, and coriander.  Add to meat and toss to coat. In large oven-proof pan with cover, heat oil over medium-high heat.  Add lamb, stir and brown. Stir in broth, tomato juice, onions, carrots, garlic and remaining seasonings.  Bring to a boil. Remove from heat and cover. Braise at 325ºF for 2-1/2 hours.

In small skillet, heat oil over medium heat.  Add onion and garlic and sauté for 3 minutes.  Mix in tomatoes, brown sugar, vinegar, salt and pepper.  Simmer for 5 minutes.  Remove from heat and stir in mint, cilantro and orange juice.

To Serve: Ladle hot soup into low-sided bowls.  Top with Tomato Marmalade.

Recipe provided by the American Lamb Board

Autumnal Lamb Stew with Red Kuri Squash and Almonds

Recipe provided by | Chef/Owner Heidi Krahling

Servings: 12

INGREDIENTS

Squash:

1-1/2 pounds red kuri squash or butternut, halved and seeded

Salt and pepper to taste

1 tablespoon butter

Spice Mixture:

2 tablespoons each ground coriander and cumin

1 tablespoon each salt and ground ginger

2 teaspoons each curry powder and pepper

1 teaspoon ground cardamom

1 whole cinnamon stick, ground

Saffron pinch

5 pounds American Lamb shoulder, trimmed and cut into 1-inch cubes 

2-1/2 quarts chicken stock

1/2 cup butter

3 medium Onions, diced

3 Garlic cloves, minced

3 tablespoons tomato paste

1 cup garbanzo beans, cooked

1/2 cup golden raisins

2 tablespoons honey 

1/2 cup toasted slice almonds

1/4 cup cilantro leaves, chopped

DIRECTIONS

METHOD:

Season squash with salt and pepper.  Place in roasting pan, cut side down.  Add butter and 1/2 cup water to pan. Cover tightly and bake at 350°F for 40 to 50 minutes or until tender but firm.  Cool, peel and cut into 1-inch cubes; reserve.

Autumnal Lamb Stew with Red Kuri Squash and Almonds

Combine spices and divide into two portions.  Toss meat cubes with one-half of the spice mixture.  Let stand for 30 minutes. In heavy saucepot, add seasoned lamb and enough stock to cover.  Bring to a boil. Reduce heat to low and simmer for about 1 hour, skim occasionally. Once lamb is tender, strain and reserve liquid.

Melt butter in skillet.  Add onions and sauté over low heat until translucent. Stir in remaining spice mix, tomato paste and garlic; cook 3 to 5 minutes until aromatic.  Add beans, raisins and honey; sauté for 4 minutes, allowing flavors to blend.  

Add meat to onion mixture.  Add reserved liquid. Cook to heat through.

To serve:  Spoon stew into bowls and garnish with almonds and cilantro.  If desired, serve with couscous or buttered egg noodles.

Recipe and image provided by the American Lamb Board

Udon-Lamb Noodle Bowl

Recipe provided by | Chef Jonathan Poyourow

INGREDIENTS

4-1/2 pounds American Lamb sirloin, sliced thin

1/4 canola oil

3 gallons lamb or beef stock

1 cup + 2 tablespoons lite soy sauce

3 ounces oyster sauce

6 tablespoons brown sugar

6 tablespoons ginger, minced

24 garlic cloves, minced

6 star anise

1-1/2 white miso paste

1 pound Shitake mushrooms, sliced

3 cups baby bok choy

3 cups snow peas

6 eggs

1 pound, 6 ounces Udon wheat noodles

Garnishes: sesame seeds,

coriander, togarishi powder,

Sriracha sauce as desired

DIRECTIONS

In a medium rondeau or stock pot, add oil and lamb strips; quickly sear on both sides. Remove lamb and set aside; add 1-1/2 gallons stock, 1 cup soy sauce, oyster sauce, brown sugar, garlic, ginger and star anise. Bring to a boil, regularly skimming impurities off the top. Simmer, uncovered, for 1-1/4 to 1-1/2 hours until liquid is reduced and thickened.

In a large saucepan, add remaining stock, 1 cup water, miso paste, remaining 2 tablespoons soy sauce, mushrooms, bok choy and snow peas. Heat over medium-low, covered, for 3 to 5 minutes or until bok choy and snow peas are tender.

Meanwhile, cook eggs for 6 minutes in a medium saucepan of simmering water. Remove with a slotted spoon; place in a bowl of cold water. Once cool enough to handle, peel eggs and cut into halves.

In the same pan of boiling water, cook noodles according to packet instructions; drain.

Divide the noodles into individual serving bowls; add lamb and eggs. Ladle the miso broth and vegetables over the top. If desired, sprinkle with sesame seeds, coriander, togarashi powder and/or Sriracha sauce.

Chef Tips:

If desired, use ground American Lamb instead of sirloin in this dish.

Traditional ramen noodles or soba noodles may be used in place of Udon wheat noodles.

Customize your ramen bowl to taste. If you prefer a darker, richer broth, use Aka or Red Miso paste rather than White Miso paste. Add items like lemongrass and kefir lime leaves to the broth for more citrus flavor.