Honey and Beer-Braised Lamb

By Sean de Carle

44 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	475475 cal
pro	55 g55g pro
total fat	19 g19g total fat
sat. fat	3 g3g sat. fat
carb	21 g21g carb
fibre	1 g1g fibre
chol	170 mg170mg chol
sodium	1,074 mg1,074mg sodium
% RDI:	-
calcium	66 calcium
iron	3737 iron
vit A	44 vit A
vit C	1313 vit C
folate	2323 folate

By Sean de Carle, winner, Beef, Lamb, Pork or Veal category.

This rich and tasty fall stew impressed us with its use of local ingredients and thoughtfully chosen side dishes: Citrus Quinoa and Honey-Roasted Carrots. Serve it with the beer you cook with.

Ingredients

4 lb lamb shoulders 4 4lb lblamb shoulderlamb shoulders
1 tbsp coarse salt 1 1tbsp tbspcoarse salt
2 tsp pepper 2 2tsp tsppepper
2 tsp smoked paprika 2 2tsp tspsmoked paprika or paprika
3 tbsp canola oil 3 3tbsp tbspcanola oil
2 onions , coarsely chopped2 2oniononions, coarsely chopped
5 cloves garlic , minced5 5cloves garlic, minced
2 tbsp chopped fresh rosemary 2 2tbsp tbspchopped fresh rosemary
1 tbsp chopped fresh thyme leaves 1 1tbsp tbspchopped fresh thyme leaffresh thyme leaves
1 bottle (373 mL) honey wheat beer 1 1bottle (373 mL) bottle (373 mL)honey wheat beer
1/4 cup buckwheat honey 1/4 1/4cup cupbuckwheat honey
1 tbsp dry mustard 1 1tbsp tbspdry mustard
1 1cup cupsodium-reduced beef broth, (approx)
2 tbsp lemon juice 2 2tbsp tbsplemon juice
2 tbsp lime juice 2 2tbsp tbsplime juice

Preparation

Citrus Quinoa

Honey-Roasted Carrots

Trim fat from lamb; cut meat into 1-1/2-inch (4 cm) cubes. In bowl, toss together lamb, salt, pepper and paprika.

In Dutch oven, heat half of the oil over medium-high heat; brown lamb, in batches and adding up to 1 tbsp (15 mL) more oil if necessary. Transfer to bowl.

Reduce heat to medium; cook onions until beginning to brown, about 5 minutes. Add garlic; cook for 2 minutes. Add half each of the rosemary and thyme.

Whisk together beer, honey and mustard; add to pan and bring to boil, scraping up brown bits.

Return lamb and any accumulated juices to pan. Add beef broth, adding more if necessary to cover lamb by two-thirds; bring to boil. Cover and bake in 325°F (160°C) oven for 1-1/2 hours.

Uncover and bake for 30 minutes. Increase heat to 400°F (200°C); bake until lamb is very tender and liquid is reduced by half, about 30 minutes. Skim off fat.

Stir in lemon and lime juice and remaining rosemary and thyme.

Source : Canadian Living Magazine: November 2008