Friday, January 14, 2011
Sherry Lamb Casserole
Remember the cooking class I took that inspired me to start my blog? I pulled out the recipes from that class and made one of them last weekend for friends. It did not disappoint me! I've made this 2 or 3 times since I took that class and it really is so good. The beginning steps feel like it's going to take awhile, but then it slow cooks until the end and makes your house smell yummy.
Ingredient notes: I got a great deal on lamb shoulder at Whole Foods and the hardest ingredient to find was frozen pearl onions (go figure - I thought that was weird). I don't cook with fresh dill much but it's perfect in this recipe. I just started using tomato paste from a tube again . . . try it, you'll like it.
Technique notes: At the class, Cherie said that you could put it in ramekins after an hour with a puff pastry top (like a pot pie) and bake for the final half hour. Or, you can put it in the crock pot instead of the oven and cook on low for 7-8 hours. I served it over homemade mashed potatoes and it was yummy!
Sherry Lamb Casserole (4 servings)
recipe from Chez Cherie
2 lb lamb stew meat, cubed (I used shoulder & my notes say "not leg")
4 T butter, divided
3 T brandy (optional)
10 oz. petite white onions (frozen)
1/4 lb baby carrots
1/4 lb mushrooms
1/4 lb green beans (trimmed, cut into 3 in. pieces)
2 T flour
2 T tomato paste
1 1/2 c. beef stock
3/4 c. sherry
salt & pepper
2 T fresh dill, chopped (plus more for garnish)
Preheat oven to 350 degrees. In a stockpot or dutch oven, heat 2 T of the butter and saute the lamb in batches.
As the lamb is browned, remove to a platter and repeat until all lamb is browned and removed.
Melt the remaining 2 T of butter and saute the vegetables until fragrant, about 5 minutes.
Stir in the tomato paste and flour, and cook until it's incorporated into a paste.
Add broth and sherry. Cook, stirring occasionally, until mixture is thick and bubbly, about 5-7 minutes. Return the meat to the pot and add the brandy. Simmer an additional 5 minutes.
Season lightly with salt and pepper and sprinkle with dill.
Cover and place in the oven for about 1 1/2 hours, until meat is tender. (Or, put it in the crockpot on low for 8 hours). Garnish with fresh dill.