Any one has an easy recipe to cook lamb stew?Can I use lamb leg?

what can i serve the stew with?Any one has an easy recipe to cook lamb stew?Can I use lamb leg?
Lamb Stew





1/4 cup grapeseed oil


2 white onions, roughly diced


4 garlic cloves, chopped


4 carrots (washed, but not peeled), roughly diced


1 head celery, roughly diced


6 sprig fresh rosemary, left whole


1 leg mutton (approximately 4 pounds sheep or lamb), diced off the bone


1 bottle red wine


1/4 cup tomato paste


4 cups vegetable stock or water


Salt and freshly ground black pepper


6 Idaho potatoes, scrubbed and roughly diced


1/4 cup butter





In a large Dutch oven, heat the oil over medium heat until it begins to glisten. Stir in the onions, garlic, carrots, celery and fresh rosemary, and cook until the onions are translucent, about 5 minutes. Add the mutton and stir until all sides of the meat have browned. Add the wine and tomato paste and allow to cook for about 10 minutes. Then add the vegetable stock or water, reduce heat to medium-low and allow to simmer for 4 to 6 hours, periodically checking to make sure the liquid doesn't dissipate, and adding water if needed. When the meat is beginning to become tender, add the potatoes. Season with salt and pepper. The stew is finished when the meat is very tender (the flavor should be intense and very tasty). Adjust the seasoning, as needed, and whisk in the butter just before serving to make the sauce a little richer.





I would serve it with a salad and a nice loaf of bread. If you are feeling like a bigger meal, you could have stew and sandwiches:





';Grown Up'; Grilled Cheese Sandwiches:


1 loaf Italian bread such as ciabatta


1 pound Teleme or Brie cheese


1 pound sliced smoked ham (applewood if available)


Butter


3 to 4 tablespoons Dijon mustard


1 cup roasted red peppers





Cut loaf of bread in half lengthwise. Top the bottom bread slice with the Teleme cheese, then the smoked ham, distributing it evenly. Place top of bread on sandwich and brush with butter.


Heat a sandwich grill until hot. Set sandwich, butter side down in grill. Butter top side of bread. Place a heavy pan on top of entire sandwich to evenly distribute weight and cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side.


Transfer the sandwich to a work surface and remove the top slice of bread. Spread the underside of the bread with mustard, and add roasted peppers, if desired.Replace the top slice of bread, cut the sandwiches into slices, and serve immediately.Any one has an easy recipe to cook lamb stew?Can I use lamb leg?
Delicious Lamb Stew:





3 lbs boneless lamb


3 large onions


3 large carrots


4 tablespoons oil


1/4 pint red wine


salt %26amp; pepper


1 tablespoon parsley, finely chopped


1 sprig thyme


1 sprig marjoram


2 cloves garlic, crushed


2 ounces bacon





1. Cut the meat into 2 inch pieces, discarding any skin and fat. Peel and chop the onions; peel and slice the carrots.


2. Heat the oil in a large saucepan and fry the onions 5 minutes, add the carrots and fry 5 minutes longer.


3. Remove the vegetables to a plate, draining as much oil as possible back into the pan.


4. Add the meat to the pan and cook over a high heat, turning it all the time to brown it on all sides.


5. Pour the wine into the pan, return the vegetables and season the mixture with salt and pepper, add the parsley, thyme, marjoram and garlic. Cut the bacon into small pieces and add to the pan.


6. Bring to the boil, then simmer for 2 hours.


7. Allow to cool, then place in the refrigerator overnight, Next day remove the layer of solidified fat from the top.


8. Reheat, check the seasoning, and serve. Serve with mashed potato.


9. You may cook this the oven (I usually do). Cook it at 300 - 325 F about 2 - 2 1/2 hours or until tender.


10. It freezes well too.
I made the following stew with lamb leg.





Cut the leg into 1 inch chunks.


Brown the outside of the meat in a fry pan with a bit of oil.


Add to a large pot with white beans (2 cans of beans for every pound of meat.


Add 2 cans of diced tomatoes





Bake for two hours. Add your seasoning of choice.
Ingredients:


2 pounds boneless lamb shoulder, cut into 1-inch cubes


1/4 cup all-purpose flour


1 tablespoon vegetable oil


1 large can (28 ounces) tomatoes, cut up


1 1/2 teaspoon salt


1/4 teaspoon ground black pepper


1/4 teaspoon dried leaf thyme, crumbled


1 1/2 cup frozen green beans


1 bag frozen small white onions


or


2 medium onions, coarsely cut up








Directions:





Coat lamb pieces with flour. Heat oil in a heavy Dutch oven over medium heat; brown lamb in hot oil. Add tomatoes, salt, pepper, and thyme.





Reduce heat, cover, and simmer 1 1/2 hours, or until lamb is tender, stirring occasionally. Add green beans and onions. Cover and simmer for 20 to 25 minutes, or until vegetables are tender.








** stew is generally harty so just serve with crusty rustic bread
1/4 cup vegetable oil


Flour, for dredging


2 1/2 pounds lamb shoulder, cut into 2-inch cubes, or purchase precut lamb stew meat


4 teaspoons kosher salt


Freshly ground black pepper


2 tablespoons unsalted butter


2 medium onions, cut into sixths


5 cloves garlic, minced


1 tablespoon tomato paste


10 cups cold water, or low-sodium chicken broth


6 sprigs parsley


6 sprigs fresh thyme


2 bay leaves


1 1/4 pounds medium red potatoes, quartered


4 medium carrots, cut into 1-inch pieces


2 celery stalks, cut into 1-inch pieces


7 canned whole, peeled tomatoes, lightly crushed


1 tablespoon red wine vinegar





Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Spread flour out on a plate or piece of waxed paper. Season half the lamb with 1 teaspoon of the salt and some pepper. Dredge in the flour and shake off the excess. Cook, uncovered, stirring only occasionally, until well browned, about 8 minutes. Using a slotted spoon, transfer the lamb to a plate. Repeat with the remaining lamb. Discard the oil and wipe out the pan.


Preheat the oven to 275 degrees F. Return the pot to the stove and melt the butter over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 2 minutes. Return the lamb to the pot and add the water or broth, and bring to a simmer. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaves and add the bundle to the pot. Stir in the remaining 2 teaspoons salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1 1/2 hours.





Remove the Dutch oven from the oven. Skim the fat from the cooking liquid with a ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer. Cook the stew, uncovered, on top of the stove until the liquid has thickened and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar. Divide among bowls and serve immediately.








I hollowed out a one-pound loaf of crusty bread to use as a serving container. You can also serve the stew on white rice or noodles or on soft polenta flavored with roasted winter squash puree.
Irish Lamb Stew





2 Tbsp. oil


1-1/2 lb. trimmed lamb shoulder, cut into 3/4-inch cubes


2 Tbsp. flour


1 large onion, coarsely chopped


1-1/2 cups dark beer


1 cup beef broth


1 env. Italian Salad Dressing %26amp; Recipe Mix


3 medium potatoes, cut into 1-inch chunks


1/2 lb. carrots (about 4 medium), cut into 1-inch chunks


1/2 lb. parsnips (about 2 medium), cut into 1-inch chunks











HEAT 1 Tbsp. of the oil in large heavy saucepan or Dutch oven on medium-high heat. Coat meat with flour. Add in batches to saucepan; cook until evenly browned, stirring occasionally and adding remaining 1 Tbsp. oil as needed. Remove meat from saucepan; set aside. Add onions to saucepan; cook and stir 2 min.





STIR beer, broth and salad dressing mix into onions in saucepan. Return meat to pan. Bring to boil, stirring occasionally. Reduce heat to low; cover. Simmer 30 min.





ADD potatoes, carrots and parsnips; stir. Cover. Simmer 30 min. Uncover; simmer 15 min. or until meat is cooked through, vegetables are tender and sauce is thickened, stirring occasionally.





Substitute


Substitute boneless leg of lamb for the lamb shoulder.