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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2008
- 4 lbs lamb shoulder
- 1 tablespoon coarse salt
- 2 teaspoons pepper
- 2 teaspoons smoked paprika
- 2 teaspoons paprika
- 3 tablespoons canola oil
- 2 onions coarsely chopped
- 5 cloves garlic minced
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaf
- 1 bottle (373 ml) honey wheat beer
- 1/4 cup buckwheat honey
- 1 tablespoon dry mustard
- 1 cup sodium-reduced beef broth (approx)
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
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.
Nutritional facts Per serving: about
- Sodium 1074 mg
- Protein 55 g
- Calories 475.0
- Total fat 19 g
- Cholesterol 170 mg
- Saturated fat 3 g
- Total carbohydrate 21 g
- Iron 37.0
- Folate 23.0
- Calcium 6.0
- Vitamin A 4.0
- Vitamin C 13.0