Ground Lamb Stew
- 1 lb ground lamb
- 8 slices thick slices bacon
- 6 cups beef stock
- 5 carrots, peeled and diced* (note, depending on the size of stuff, you should have about the same amount of diced carrots as parsnips when you’re through)
- 2 parsnips, peeled and diced
- 1 12 oz. bag frozen pearl onions
- 6 average russet potatoes, diced (not the ginormous bakers, just an averaged size potato)
- 4 ounces fresh mushrooms, sliced
- 1 tbs minced garlic
- 1 tsp dried thyme
- 1 tsp ground pepper
- 1 tbs kosher salt
Directions:
- Preheat your oven to 300 degrees.
- Brown the lamb, breaking up with a wooden spoon as it cooks. You want things to get a bit caramelized. Caramelized means FLAVOR!
- Cut the bacon into chunks and cook in a large dutch oven until crispy and remove with a slotted spoon.
- Pour the bacon grease into a bowl. Add 2 tablespoons back to your dutch oven..
- Add the carrots and parsnips and saute until just starting to caramelize.
- Add the garlic and saute for about 30 seconds.
- Deglaze the pan with 1 cup of the stock, scraping up all those lovely brown bits.
- Add the lamb back to the pan.
- Add the rest of the stock, potatoes, carrots, parsnips and thyme. Bring the mixture back to a boil.
- Cover and simmer for 40 minutes.
- Add another tablespoon of bacon grease to a skillet and heat over medium heat.
- Add the pearl onions and mushrooms and saute until softened.
- Add the reserved bacon, onions, and mushrooms, along with the pepper and salt to the dutch oven and cook for another 20 minutes.
The post Ground Lamb Stew appeared first on Kait Nolan’s Pots and Plots.
This steel magnolia is the poster child for successfully Doing All the Things, smart phone in one hand, sword in the other. Author of action-packed PR/UF for adults and teens. You can catch up with her at Pots and Plots, her blog, Twitter, Facebook, and Goodreads.
Source: http://kaitnolan.com/2015/02/03/ground-lamb-stew/
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