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Foods of Ireland: James Beard’s Irish Stew
James Beard’s Irish Stew
Ingredients
3 to 3-1/2 pounds lamb shoulder
1 pound neck of lamb
2 quarts water
1 medium onion stuck with 2 cloves
1 large bay leaf
2 large garlic cloves
1 tablespoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon thymeParsley sprig
3 thinly sliced medium onions
3 leeks split in half and cut in small dice
Additional bay leaf
1/2 teaspoon nutmeg
4 medium potatoes, finely diced
2 tablespoons finely chopped parsley
Instructions
Have the butcher bone the shoulder and give you the bones. Put the bones and neck in a deep saucepan with 2 quarts water. Bring to a boil and boil 5 to 6 minutes, skimming off the scum from the surface. Add the onion stuck with cloves, and the bay leaf, garlic, salt, pepper, thyme, and parsley. Bring to a boil again, reduce the heat to simmer, and simmer 2 to 2-1/2 hours to a strong broth. Strain, and put in the refrigerator overnight. Next day, skim off the fat.
Remove all fat from the lamb shoulder and cut the meat into pieces 1 inch wide and 2 inches long. Put the meat in a heavy pan with the sliced onions, leeks, additional bay leaf and thyme, nutmeg, and enough lamb broth to come 1 inch above the meat. Bring to a boil, skim off the scum, reduce the heat, and simmer, covered, 1 hour, then test the meat for tenderness. If it still seems a bit tough, give it another 15 minutes, then add the diced potatoes. Cook 30 minutes, until the stew is slightly thickened by the potatoes, then taste for seasoning. You will probably find it needs salt — 1 to 2 teaspoons should be sufficient — a few grinds of pepper, and a touch of nutmeg. Let this cook a little to blend with the stew, then add the chopped parsley and cook just 1 minute more.
Source: James Beard’s American Cookery by James Beard (Galahad Books)
Classic Lamb
Ingredients:
(1) 4 lb. boneless leg of lamb
1 large clove garlic, slivered
1 tablespoon fresh oregano, minced
1 lemon, cut into thin wedges
Salt & pepper to taste
2 tablespoons fresh basil, chopped
1 cup dry white wine
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon basil, minced
1 tablespoon fresh oregano, minced
1/2 teaspoon rosemary, minced
1/2 teaspoon thyme, minced
1 clove garlic, minced
Directions :Preheat oven to 325 degrees. Cut slits all over the lamb with the
tip of a sharp knife and insert garlic slivers, oregano, and lemon wedges in
the slits. Season the lamb all over with salt, pepper, and basil.In a small bowl,
combine the wine, lemon juice, olive oil, basil, oregano, rosemary, thyme, and
garlic. Pour the marinade over the leg of lamb and refrigerate 6-8 hours, turning
once.Remove lamb from the marinade and place lamb in shallow roasting pan.
Roast in 325 degree oven for 1 3/4 hours, or 25 minutes per pound, for medium-rare.
Internal temperature should read 145-150 degrees. Let rest 15 minutes before
carving.
Serve with your favorite Merlot
Roast Lamb Recipe
Roast Lamb
Ingredients:
5 pound leg of lamb
6 to 8 stalks of celery
6 to 8 whole carrots
3 cloves of garlic, minced
dried rosemary
1/2 cup dried onion flakes
Preparation:
Make a “rack” of carrots and celery in a roasting pan. Lay the lamb on top. Spread a mixture of rosemary and garlic on the lamb. Season to taste with salt and pepper. Mix onion flakes in 1 cup of water and pour into the bottom of the pan. Roast at 325 degrees F for about 3 hours, or when an instant read thermometer inserted in the thickest part of the meat reads 140 degrees for rare, 145 degrees for medium. Serve with mint vinegar (Cross and Blackwell).
Grilled California Asparagus and Lamb with Mustard Aioli Recipe
Grilled California Asparagus and Lamb with Mustard Aioli
Marry the perfect pair from the Golden State. Grilling brings out robust flavors in the asparagus and the lamb. The lusty sauce finishes this dish. It’s hard for your patrons to resist.Makes 12 servings
Ingredients:
2 cups mayonnaise
1/8 cup (2 tablespoons) Dijon mustard
1 1/2 tablespoons fresh lemon juice
9 large cloves garlic, chopped finely
3 pounds jumbo fresh California asparagus, trimmed, cut into 1 1/2-inch length
3 pounds lamb sirloin, cut into 1 1/2-inch cubes
olive oil as needed
salt to taste
freshly ground black pepper to taste
Preparation:
Combine mayonnaise, mustard, lemon juice, and garlic, reserve.
Scale lamb into 4-ounce portions; then scale asparagus into 4-ounce portions. Alternate pieces of 1 portion asparagus pieces with 1 portion lamb cubes on the number of skewers preferred.Brush lightly with olive oil, reserve.
Per Order:Season skewers with salt, then grill, turning occasionally, until asparagus is tender-crisp and lamb is just firm to the touch, about 10 minutes. Season with pepper.
Serve 2 tablespoons aioli in a small ramekin on the side.
Source: California Asparagus Commission
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