Home

About

Recipes

Cooking Tips

Judith Hurley's Health Tips

Cookbook Reviews

Listen

Archive

WHYY 91FM

 

 

 

 

 

Jim Coleman Recipes

Chef's Table Lori's Lamb Stew Recipe

The Ingredients you will need are:

3 lbs. of lean Lamb, cubed
2 tbsp. Vegetable Oil
3 cups of finely chopped Onions
2 cloves Garlic, finely minced
1 cup Celery, finely chopped
1 tbsp. fresh Thyme, roughly chopped
salt & black pepper to taste
1 tbsp. fresh Rosemary, chopped
3 cups of Beef Stock
1 cup dried Lentils
1/4 cup uncooked Rice
1/2 finely chopped Parsley

Brown the lamb in the oil in a large skillet. Transfer the lamb to a casserole dish and pour off most of the fat from the skillet. Add the onions, garlic, and celery and saute until onions are wilted. Add 1 cup of the beef stock and bring to a boil. Pour mixture over lamb. Bring the casserole to a boil cover and simmer for approximately 1 hour. Rinse the lentils and add to casserole with the rice, remaining stock, thyme, rosemary, salt & pepper to taste. Continue to simmer covered for 1 hour or until the lamb and the rice are tender. Sprinkle with parsley for garnish.



©2005 WHYY