Nanny's Scottish Lamb Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 -2 ½ lbs. good quality, thick shoulder lamb chops (not loin chops)
2 – 3 Vidalia or other sweet onions, sliced
2 cloves minced garlic
Salt and pepper
Dried Thyme (enough to be able to taste it)
Water
Fresh rosemary and thyme sprigs (optional)
Chopped parsley
Separately cooked: Carrots, sliced
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Directions: |
Directions:1. Trim obvious outer fat from chops. Cut into good-sized stewing pieces. Note shoulder chops are best since their internal fat retains moistness while braising.
2. Place chops in heavy pot and cover with sliced onions and minced garlic.
3. Sprinkle with salt, lots of black pepper, and dried thyme to taste.
4. Add water almost to cover.
5. Simmer gently for an hour or more until chops are very tender. During last 20 minutes add some fresh thyme and rosemary sprigs but remove before serving.
6. When done (or when re-heating from day before), consider thickening if desired with a little flour mixed well with water.
7. Cook carrots separately to add to stew only before serving. (If carrots are cooked with the meat, they dominate the taste of the broth.)
8. Just before serving add chopped parsley. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:Prep: 15 min; Cooking: 1+ hr |
Personal
Notes: |
Personal
Notes: If possible cook a day ahead and refrigerate so fat can be easily skimmed off.
As prepared by Nanny, the end product broth was light and clean-tasting not thick or mutton-y.
Serve with mashed potatoes.
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