I recently tried my first leg of lamb, smoked it up nice and tasty.
Decided I would turn the leftovers into a lamb stew and see what my ancestors were all about, I'm a lotta Irish by the way so Slainte
Had a case of Smithwick's and decided to add a bottle to the stew.
I started with 3 potatoes cubed, 2 stalks of celery and a few handfuls of baby carrots.
I also added onions but had to run out to get them so they got added after all the other ingredients.
I also decided to throw in a head of smoked garlic I did a few days ago because...well why not?
Cubed up the lamb and added that with the onions, 4 cups of homemade smoked chicken stock and a bottle of Smitchwick's, some rosemary, thyme, salt, pepper and worcestershire sauce.
Cooked it on low in the slow cooker for 6 hours then added in frozen peas, the broth wasn't as thick as I wanted so I made a quick roux with some of the juices, butter and flour and stirred it in.
I cooled the stew and reheated it the next day (I heard it is better reheated)
Nice hot steamy shot
It was delicious!
Potatoes were a little on the firm side but I knew they would be, didn't want the lamb to cook too much and break apart since it was partially cooked going into the stew.
I gotta say that I can't believe I went so long without trying this!
Decided I would turn the leftovers into a lamb stew and see what my ancestors were all about, I'm a lotta Irish by the way so Slainte
Had a case of Smithwick's and decided to add a bottle to the stew.
I started with 3 potatoes cubed, 2 stalks of celery and a few handfuls of baby carrots.
I also added onions but had to run out to get them so they got added after all the other ingredients.
I also decided to throw in a head of smoked garlic I did a few days ago because...well why not?
Cubed up the lamb and added that with the onions, 4 cups of homemade smoked chicken stock and a bottle of Smitchwick's, some rosemary, thyme, salt, pepper and worcestershire sauce.
Cooked it on low in the slow cooker for 6 hours then added in frozen peas, the broth wasn't as thick as I wanted so I made a quick roux with some of the juices, butter and flour and stirred it in.
I cooled the stew and reheated it the next day (I heard it is better reheated)
Nice hot steamy shot
It was delicious!
Potatoes were a little on the firm side but I knew they would be, didn't want the lamb to cook too much and break apart since it was partially cooked going into the stew.
I gotta say that I can't believe I went so long without trying this!
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