A little early but we celebrated it this weekend since it falls on a Wednesday this year. Made an Irish Lamb Stew (using the leftover leg of lamb meat which kept really well in the freezer from that competition). Unfortunately there’s not picture of the final products because of this evil, green liquid:
- 5 lbs lamb meat (can be from leg or shoulder) cut in 1 inch cubes
- 5 pieces bacon, minced
- 2 onions, chopped (separate in half)
- 5 cloves garlic, minced
- 2 carrots, diced
- 2 potatoes, diced
- 4 cups beef stock (or enough to cover)
- White wine
- 2 bay leaves
- 1 tbsp thyme
- 2 tbsp sugar
Season lamb with salt and pepper and then dredge in flour. Saute bacon pieces. Sear lamb in the bacon grease. Deglaze with white wine.
Saute half of the onion and garlic. Cover with beef stock. Bring to a boil and simmer (I left it on a very very very low heat all night. My house reeked of meat on a Friday during Lent which was rough but the meat was amazingly tender that next morning).
Add seasoning: bay leaves, thyme, sugar and 1/2 cup white wine. Bring back to a boil.
Now here’s what I do differently (and since I had the time): add in the vegetables (onions, carrots, potatoes) but don’t turn the stew back on. Let them hang out in the stew all day (the liquid retains its heat pretty well). When reheating (any stew/soup always tastes better the day after) this for dinner, the vegetables will be perfectly cooked and not mushy at all! At this point, I would also try and dig out the bay leaves. Don’t want someone accidentally eating one of those.
And a note on that lovely green liquid, my girlfriends are now infamous for their “Green Sangria” which is white wine (think they used Pinot Grigio), spiced rum (lots of it), and ginger ale. The fruits they had in it were apples and pears (could go a bit exotic and use parisiene honey dew balls and kiwi). And it was green because of food coloring…a little Midori would probably also do the trick, but I somehow don’t think this needed anymore liquor.