Lamb “Stew” (Wink, Wink)

Name: Lamb “Stew” (Wink, Wink)
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 1 large yellow onion, chopped; 6 medium red bliss potatoes, cut in half and then sliced; 1 tablespoon chopped fresh thyme (from 3 to 4 sprigs); 3 garlic cloves, chopped; 1 bay leaf, fresh or dried; Salt and freshly ground black pepper; 2 large carrots, peeled and thinly sliced; 2 celery ribs, chopped into 1-inch pieces; 2 rounded tablespoons tomato paste; 2 tablespoons all-purpose flour; 1/2 cup dry red wine (a couple of glugs); 2 1/2 cups of chicken stock (eyeball it: just over half a quart-size carton); 12 rib lamb chops (3 chops per person); 1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

1 large yellow onion, chopped

6 medium red bliss potatoes, cut in half and then sliced

1 tablespoon chopped fresh thyme (from 3 to 4 sprigs)

3 garlic cloves, chopped

1 bay leaf, fresh or dried

Salt and freshly ground black pepper

2 large carrots, peeled and thinly sliced

2 celery ribs, chopped into 1-inch pieces

2 rounded tablespoons tomato paste

2 tablespoons all-purpose flour

1/2 cup dry red wine (a couple of glugs)

2 1/2 cups of chicken stock (eyeball it: just over half a quart-size carton)

12 rib lamb chops (3 chops per person)

1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

Preparation

Step 1
Preheat the broiler.
Step 2
To make the “stew,” preheat a large skillet over medium-high heat with the EVOO; add the onions, potatoes, thyme, garlic, bay leaf, salt, and pepper. Cook until the onions start to brown, about 6 to 7 minutes. Add the carrots, celery, and tomato paste and continue to cook for 2 to 3 minutes. Sprinkle with the flour, cook for 1 more minute, and then whisk in the red wine. Cook for 1 minute, then add the chicken stock and bring the mixture up to a bubble. Turn the heat down to medium low and simmer for 10 minutes.
Step 3
While the “stew” is simmering, start the lamb chops. Arrange the chops on a broiler pan and season both sides with salt and pepper. Broil the chops for 3 to 4 minutes on each side for medium rare, up to 5 minutes on each side for medium well.
Step 4
To serve, add the parsley to the “stew,” remove and discard the bay leaf, taste, and adjust the seasoning with salt and pepper. Divide the stew among 4 shallow serving bowls and arrange 3 chops atop each portion.

Rachael Ray 365: No Repeats

TagsStew Soup/Stew Lamb Meat Main Dinner Dairy Free Nut Free One-Pot Meals Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes