We celebrated Labor Day, our anniversary and a birthday with a 3-pound Snyder Ranches leg of lamb so we’ve been enjoying Lamb Two Ways – Roasted and Navarin. Roasted meat is a simple delight the night it comes out of the oven, fragrant and tasty, but there are lots of leftovers when there are just the two of us at table. Assembling Lamb Navarin, or stew, expands what remains to include turnips, carrots, potatoes, peas and gravy, which means you won’t be cooking dinner for a few days. It’s a win-win especially if you have other projects going besides dinner, and, who doesn’t?
Lamb Two Ways – Roast Leg
Ingredients
- 1, 3- to 4-pound leg of lamb
- 1 clove of garlic, peeled and thinly sliced
- Kosher salt
- Melted butter or ghee
Directions
- Preheat your oven to 450℉.
- Then rub the meat all over with the garlic then insert a few slices into tiny slits in the flesh.
- Next spread the melted butter or ghee all over the meat.
- Place in a roasting pan or Dutch oven and roast for 15 minutes. Reduce the heat to 375℉ and continue roasting, turning it and basting it frequently with long metal tongs and a baster.
- Allow 18 minutes per pound for well-done meat. For a larger leg weighing 6 or 7 pounds, roast for about 12 to 15 minutes per pound to reach the medium-rare stage.
- Remove the lamb from the oven and from the roasting pan and make pan gravy, if desired. If you don’t make gravy, scrape drippings from pan and keep for stew making tomorrow.
Here is another recipe from FFA that will go well with your lamb: White Beans Vinaigrette
Lamb Two Ways – Lamb Stew
Ingredients
- The remains of a of a 3-pound leg of lamb
- Pan drippings from roasting or 2 tablespoons of butter
- 1 1/2 cups peeled and sliced carrots
- 1 medium turnip, peeled and diced
- 1 stalk of celery, sliced crosswise into small pieces
- 5 medium-sized potatoes, peeled and cut into bite-sized chunks
- 1 teaspoon chopped shallot or onion
- 3/4 cup canned or fresh tomatoes, diced
- 2 tablespoons flour
- 2 cups water
- 2 cups chicken stock
- 1/2 cup red wine (optional)
- 1 teaspoon parsley
- 1, small bay leaf
- 1/4 teaspoon thyme
- Salt and pepper
- Ingredients for Glazed Onions:
- 1, medium-sized onion, sliced or 12 peeled and parboiled pearl onions
- 2 tablespoons butter
- A sprinkle of sugar
- 1/4 cup water
Directions
- To Make the Lamb Stew: Cut leftover meat off the bone into bite-sized pieces and set aside.
- Bring a large Dutch oven to medium high heat and add drippings from the roasting pan, the teaspoon chopped shallots/onion, and the flour. Cook for two minutes, stirring to combine. If you don’t have any leftover drippings for the stew, use 2 tablespoons of butter.
- Add the tomatoes to the pan and cook for two more minutes, stirring constantly.
- Next add 1/2 cup of red wine to the pan along with the celery, parsley, bay leaf and thyme. Add the stock and the water and stir to combine. Add meat chunks to the pan.
- Put in the turnips, potatoes and carrots to the Dutch oven. Let stew cook for 40 minutes, half covered, until the vegetables are tender.
- To Make the Glazed Onions: Using a small frying pan, melt the butter over medium heat and add the uncooked sliced/pearl onions, sprinkling them with sugar. Add the 1/4 cup of water to the same pan. Let cook until water has evaporated and onions are beginning to caramelize. Set aside.
- In the last 15 minutes of cooking, add the peas to the stew along with the glazed onions. Taste stew and season with salt and pepper. Serve hot with a baguette.
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