Honey and Beer-Braised Lamb
36 people added this to their Recipe Box
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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 475 |
| pro | 55 g |
| total fat | 19 g |
| sat. fat | 3 g |
| carb | 21 g |
| fibre | 1 g |
| chol | 170 mg |
| sodium | 1074 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 37% |
| vit A | 4% |
| vit C | 13% |
| folate | 23% |
Suggested Recipes
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4 lb (2 kg) lamb shoulder
1 tbsp (15 mL) coarse salt
2 tsp (10 mL) pepper
2 tsp (10 mL) smoked paprika or paprika
3 tbsp (45 mL) canola oil
2 onions, coarsely chopped
5 cloves garlic, minced
2 tbsp (25 mL) chopped fresh rosemary
1 tbsp (15 mL) chopped fresh thyme
1 bottle (373 mL) honey wheat beer
1/4 cup (50 mL) buckwheat honey
1 tbsp (15 mL) dry mustard
1 cup (250 mL) sodium-reduced beef broth (approx)
Juice of 1 each lemon and lime
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.
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.
Tags:
Source
Canadian Living Magazine: November 2008
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