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Рецепт Roasted Root Vegetable Irish Lamb Stew

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1 голос | 1603 визита
Порций: 50
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Cost per serving $1.64 view details

Инструкции

  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.

Nutrition Facts

Amount Per Serving %DV
Serving Size 292g
Recipe makes 50 servings
Calories 372  
Calories from Fat 171 46%
Total Fat 19.3g 24%
Saturated Fat 4.19g 17%
Trans Fat 2.73g  
Cholesterol 10mg 3%
Sodium 1383mg 58%
Potassium 722mg 21%
Total Carbs 43.08g 11%
Dietary Fiber 7.2g 24%
Sugars 7.95g 5%
Protein 8.79g 14%
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