Irish Lamb Stew

INGREDIENTS :

2 Tbsp. oil

1-1/2 lb. trimmed lamb shoulder, cut into 3/4-inch cubes

2 Tbsp. flour

1 large onion, coarsely chopped

1-1/2 cups dark beer

1 cup beef broth

1 env. GOOD SEASONS Italian Dressing Mix

3 medium potatoes, cut into 1-inch chunks

1/2 lb. carrots (about 4 medium), cut into 1-inch chunks

1/2 lb. parsnips (about 2 medium), cut into 1-inch chunks

COOKING DIRECTIONS :

HEAT 1 Tbsp. of the oil in large heavy saucepan or Dutch oven on medium-high heat. Coat meat with flour. Add in batches to saucepan; cook until evenly browned, stirring occasionally and adding remaining 1 Tbsp. oil as needed. Remove meat from saucepan; set aside. Add onions to saucepan; cook and stir 2 min.

STIR beer, broth and dressing mix into onions in saucepan. Return meat to pan. Bring to boil, stirring occasionally. Reduce heat to low; cover. Simmer 30 min.

ADD potatoes, carrots and parsnips; stir. Cover. Simmer 30 min. Uncover; simmer 15 min. or until meat is cooked through, vegetables are tender and sauce is thickened, stirring occasionally.

MORE :

Substitute

Substitute boneless leg of lamb for the lamb shoulder.

NUTRITION INFO :

Calories

510

Total fat

24 g

Saturated fat

8 g

Cholesterol

135 mg

Sodium

690 mg

Carbohydrate

28 g

Dietary fiber

5 g

Sugars

7 g

Protein

40 g

Vitamin A

90 %DV

Vitamin C

20 %DV

Calcium

8 %DV

Iron

25 %DV

Roast Rack of Lamb with Mint

INGREDIENTS :

1. 1 medium shallot, peeled, coarsely chopped
2. 4 cloves garlic, peeled
3. 2 teaspoons Dijon mustard
4. 4 tablespoons olive oil
5. 1 1/2 cups fresh mint leaves (no stems)
6. Salt and freshly ground black pepper
7. 1/2 rack rib lamb chops

COOKING DIRECTIONS :

1. Preheat oven to 475 degrees F. In the bowl of a food processor, combine shallot, garlic, mustard, 3 tablespoons olive oil, and mint; season with salt and pepper. Pulse until a medium-textured paste forms, about 30 seconds; set aside.
2. Heat a cast-iron skillet large enough to accommodate the half-rack of ribs, over medium-high heat. Add the remaining tablespoon olive oil. Season lamb with salt and pepper, and place in the skillet, fat side down. Sear meat on both sides until well browned, 4 to 5 minutes. Remove the skillet from the heat, and transfer the lamb to a clean surface.
3. Spread the reserved mint paste on the meaty side of the lamb, and place the lamb in a shallow baking pan. Transfer to the oven, and roast until the lamb is medium rare, or until the internal temperature is 130 , 18 to 22 minutes. Remove from the oven, and place lamb on a cutting board; let rest for 5 to 10 minutes before slicing. Slice between the bones, and serve.

Yield: 4 servings

MORE :

Have the butcher trim as much fat from the lamb as possible. This will help to keep the rub crisp.

NUTRITION INFO :

Per Serving

• Calories: 338 kcal
• Carbohydrates: 7 g
• Dietary Fiber: 0 g
• Fat: 28 g
• Protein: 13 g
• Sugars: 0 g

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