How To make Irish Lambpot
2 sm Onions, cut into rings
3 md Carrots,cubed
2 Turnips,cubed
2 Celery Stalks,cut in rings
1 Cabbage,small,cut up
29 oz Lamb Shoulder,cut into 3 cm
Big pieces Salt Pepper 2 Cloves Garlic,pressed
4 sm Potatoes, cubed
1/2 tb Majoram,chopped
1.Put lamb into pot and cover with water.Season with salt and pepper and
cover and simmer 20 minutes. 2.Add the vegetables, garlic and potatoes and simmer another 25-30 minutes covered. 3.Season with majoram and serve. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
How To make Irish Lambpot's Videos
Simple Lamb Stew | Quick and Easy Food | Jamie Oliver
For a succulent melt in the mouth family meal, you must try this quick to prepare lamb stew recipe. Slow cooked for big flavour - this is one dish you'll be coming back to again and again. Catch up on all of Jamie's shows in the UK on
Thanks for subscribing! :
Links from the video:
For more information on any Jamie Oliver products featured on the channel click here:
jamieol.com/JamieOliverRange
For more nutrition info, click here:
x
Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
My two cookbooks Eating Royally and The Royal Chef at Home are now both available around the world as E-Books, click here to find out more...
Don't forget to follow me on Instagram for foodie tips and more recipes.
Check out my Dallas Based Catering Company 'Eating Royally' for Your Next Event!
The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
theroyalchef.com
Greek Lamb Pot Roast
Enjoy all of the Greek flavors in this lamb pot roast. The boneless leg of lamb is cooked until it’s falling apart and melts in your mouth. Everything comes together in one pot! What’s not to love about that?
Print the recipe here:
Serves 6:
4 pounds boneless leg of lamb
4-5 carrots
6-7 shallots
2-3 tablespoons olive oil
2 sprigs rosemary
For the marinade:
• ¼ cup red wine vinegar
• ¼ cup olive oil, or less
• ¼ cup finely chopped fresh mint
• 6 garlic cloves, grated
• 2 teaspoons dried crushed oregano
• ½ teaspoon cumin powder
• 2 teaspoons salt, or to taste
• Black pepper, to taste
Preheat the oven to 350 °F, 180 °C.
Trim the excess fat from the lamb. Wash it and pat it dry.
Make the marinade: Combine all of the ingredients except for the salt together and pour over the lamb. Toss it to cover. Season both sides with the salt.
At this point, the lamb can be marinated 4-8 hours in the refrigerator.
Roll the lamb up and tie it with 3-4 pieces of butcher’s twine.
Heat a large Dutch oven over medium-high heat and add 2-3 tablespoons of olive oil.
Brown the lamb 3-4 minutes on all sides.
Remove the lamb from the pot and turn off the heat. Add the shallots, carrots, and 2-3 cups of water to the pot.
Place the lamb on top of the vegetables and add the rosemary sprigs.
Cover with the lid and place it in the center rack of your preheated oven.
Braise for 2 and ½ - 3 hours or until the meat is very tender.
Serve with Mediterranean Rice Pilaf, couscous, pasta, or toasted bread and a salad. Enjoy!
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
EASY LAMB STEW | LAMB STEW RECIPE | STEW RECIPE
How to make easy lamb stew an awesome hearty dish for the family so delicious and easy. A perfect dinner recipe full of amazing flavors
LAMB STEW WITH PEAS AND POTATOES
900G LAMB LEG CUT IN EQUAL PIECES
4 TBSP FINELY CHOPPED CELERY STICK
1 MEDIUM ONION CHOPPED
3 CLOVES OF MINCED GARLIC
2 TSP TOMATO PASTE
1 TSP SALT
1/2 TSP BLACK PEPPER
1 TSP SMOKED PAPRIKA
3 MEDIUM POTATOES CHOPPED INTO 5 CM CHUNKS
1,5L CHICKEN STOCK
200G PEAS
30G BACON
2 TBSP FLOUR
-REMOVE THE MEMBRANE FROM THE LAMB LEG AND CUT INTO EQUAL PIECES.
-LIGHTLY COAT THE LAMB WITH A BIT OF FLOUR.
-HEAT THE OLIVE OIL ON MEDIUM HEAT AND THEN BROWN THE MEAT FOR 3 MINUTES ON ONE SIDE AND THE TURN THE MEAT AND BROWN ON THE OTHER SIDE FOR 3 MINUTES, REMOVE FROM THE PAN ADD BACON FRY FOR 3 MINUTES.
-ADD THE CELERY, ONION FRY FOR 3 MINUTES AFTER THAT ADD THE GARLIC COOK FOR 30 SECONDS, ADD BACK THE MEAT FRY FOR 5 MINUTES.
- ADD SALT, BLACK PEPPER, SMOKED PAPRIKA AND THEN MIX TOMATO PASTE WITH A BIT OF STOCK AND THEREAFTER ADD IT TO THE MEAT, MIX WELL COOK FOR 5 MINUTES AFTER THAT ADD 1,5L OF CHICKEN STOCK COOK FOR 40 MINUTES, STIR OFTEN.
- 40 MINUTES LATER ADD THE POTATOES AND COOK FOR 20 MINUTES COVERED, STIR EVERY NOW AND THEN, HALF WAY THROUGH THE 20 MINUTES ADD THE PEAS, COOK UNCOVERED FOR THE REMAINING 10 MINUTES.
-REMOVE FROM THE STOVE, SERVE WITH BREAD OR RICE.
-ENJOY.
Roast Leg of Lamb with a rich lamb gravy
This is my way for getting perfectly juicy Roast Leg of Lamb. Tender Roast Leg of Lamb coated with a simple but flavourful herb and lemon rub and served with rich, meaty gravy.
I think a good quality joint of lamb has got to be one of the most flavourful meats going.
Full roast lamb recipe inc hints and tips here:
Ingredients:
2 kg (4.4 lb) leg of lamb
1 tbsp olive oil
½ tsp garlic salt
½ tsp Maldon salt
½ tsp black pepper
1 tsp dried rosemary
1 tsp dried thyme
Finely grated zest of 1 lemon
For the gravy:
Meat juices from your roasted lamb
2 lamb stock cubes crumbled
1 beef stock cube crumbled
720ml (3 cups) hot vegetable stock - from your boiled/steamed vegetables and potatoes
1/4 tsp salt
1/4 tsp black pepper
2 tbsp cornflour/cornstarch
5 tbsp cold water
#SundayLunch #RoastDinner #ComfortFood
Classic Lamb Pot Roast
Comfort food at its best, this slow-cooked roast makes a delicious Sunday family dinner.
Full Recipe:
Web:
Facebook:
Instagram:
Pinterest:
SunGold Specialty Meats Ltd.
4312 51 Street
Innisfail, Alberta Canada
T4G 1A3
403-227-3386
info@sungoldmeats.com