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Receta Roasted Root Vegetable Irish Lamb Stew
by DCMH

Roasted Root Vegetable Irish Lamb Stew
Calificación: 4/5
Avg. 4/5 1 voto
  Irlanda Irish
  Raciónes: 50

Ingredientes

  • 1/4 cup vegetable oil
  • 2 lbs diced lamb meat
  • 1/2 cup salt
  • 1/4 cup pepper
  • 7 lbs leeks, wash, chop
  • 2 lbs flour, all-purpose
  • 1 qt margarine, liquid
  • 2 qts Guinness beer
  • 1 1/2 gal bef stock
  • 1 1/2 gal tomatoes, #10cn
  • 3 1/2 lbs parsnips
  • 3 1/2 lbs carrots
  • 6 lbs potatoes
  • 1/2 cup garlic cloves
  • 21 sprigs fresh rosemary, plus 1 cup chopped
  • 3 1/2 lbs frozen peas
  • 3 1/2 lbs leeks, sliced thinly

Direcciones

  1. Preheat the oven to 425 degrees.
  2. In a tilt grill, heat 1/2 cup of olive oil. When the oil is hot, add the lamb and brown evenly. Remove the lamb from the grill and set aside.
  3. Add leeks and saute until soft. Add the margarine, then the flour to make a roux. Turn the heat down to low, and cook the roux until it is brown, about 15 minutes.
  4. Whisk in the beer and stock. Add the tomatoes and reserved lamb and bring to a simmer and cover. Simmer, covered, for 1 1/2 hours.
  5. While the lamb mixture is simmering, combine the parsnips, carrots, potatoes, and garlic in a bowl. Toss with remaining olive oil, salt and pepper, and rosemary sprigs.
  6. Place the vegetables in a roasting pan and place in a 425-degree oven. Roast for 45 minutes, stirring every 20 minutes, until vegetables are slightly charred and tender. Remove the vegetables from the oven and discard the rosemary sprigs.
  7. Add the roasted vegetables and peas to the lamb mixture. Cook for 10 minutes. Add the chopped rosemary. Season with salt and peper.
  8. Drop thinly sliced leeks in a deep fryer and fry for 3 minutes, or until crisp. Remove the leeks from the fryer and drain. Season the leeks with salt. Garnish the stew with the fried leeks.