Julia Child’s Lamb Stew. Omg. Quite literally the best thing I've ever made. Served over garlic mashed potatoes, also a Julia child recipe that was the best mashed potatoes I've made.

Julia Child’s Lamb Stew. I will substitute chicken we don't eat lamb. Quite literally the best thing I've ever made. Served over garlic mashed potatoes, also a Julia child recipe that was the best mashed potatoes I've made.

Lancashire Hotpot - This famous lamb stew topped with sliced potatoes should be on the menu at every British pub

Lancashire hotpot

Lancashire hotpot This famous lamb stew topped with sliced potatoes should be on the menu at every British pub.

This dish never fails! I've made it a few times and it always comes out amazing. Try substituting tamarind paste if you can't find pomegranate molasses - available from all good Asian groceries

Slow-roast Persian lamb with pomegranate salad

Slow-roast Persian lamb with pomegranate salad. Try substituting tamarind paste if you can't find pomegranate molasses.

From SAVEUR Issue #168In this traditional warming stew from the Emerald Isle, lamb shoulder is rendered spoon-tender by a simmer and then a long, slow bake with plenty of filling potatoes and aromatic carrots and onions. For bright color and a bit of verdant sweetness, green peas are tossed in toward the end of the cooking.

Irish Stew

From SAVEUR Issue In this traditional warming stew from the Emerald Isle, lamb shoulder (Substitute Chuck Roast) is rendered spoon-tender by a simmer and then a long, slow bake with plenty of filling potatoes and aromatic carrots and onions.

NYT Cooking: The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The  lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. The%...

Jerusalem Lamb Shawarma

The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb.

Middle neck or scrag end of lamb are flavoursome cuts and perfect for braising. This traditional casserole contains filling pearl barley, too

Slow-cooked Irish stew


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