Lamb main page

Braised leg of lamb cleopatra
Brochettes of lamb
Crown roast of lamb in a parmesan-sage crust
Curried lamb
Eggplant and lamb cake with a garlic jus
Florentine lamb chops
Honey-hoisin grilled lamb chops
Irish stew
Kashmiri lamb curry
Lamb shanks braised in red wine
Lamb stock
Leg of baby lamb Nicoise
Leg of lamb in red wine sauce
Navarin of lamb with vegetables
Rack of lamb with mushroom crust
Roast leg of baby lamb Beaumanière
Roasted rack of lamb Provençale with ratatouille
Roasted lamb rib eye with sweet garlic

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


serves: 8

8 medium potatoes, sliced
1/4 inch thick
5 large onions, peeled and sliced
5 pounds boneless lamb neck and shoulder
1 1/2 teaspoons salt
1/2 teaspoon thyme freshly ground pepper to taste
2 pounds carrots, peeled and carve into olive shapes
1 tablespoon chopped parsley

Spread potato slices in a 5 quart stew pot or Dutch oven.
Cover with one half of the onions and the meat. Sprinkle with thyme, salt and pepper.
Arrange remaining onion on top. Half cover the ingredients with water, and bring to a boil.
Remove foamy part on surface. Cover pot. Lower heat and simmer for 1 hour.
Add carrots and more water if necessary; cover and continue cooking for another 30 to 40 minutes or until the meat and carrots are tender. Serve hot sprinkled with chopped parsley.
Note: the stew may also be baked in a 350 degree oven.

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