Advertisement
from rotisserie and cover loosely with foil. Let stand 10 minutes. Slice and serve with
from rotisserie and cover loosely with foil. Let stand 10 minutes. Slice and serve with
sweet potatoes and sauteed apple wedges, if desired.
sweet potatoes and sauteed apple wedges, if desired.
ROTISSERIE LAMB STEW
ROTISSERIE LAMB STEW
3 to 4 servings
3 to 4 servings
12 ounces lean lamb leg
12 ounces lean lamb leg
cup beef or chicken broth
cup beef or chicken broth
2 tablespoons red wine vinegar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 tablespoon olive oil
1 garlic clove, minced
1 garlic clove, minced
Dash bottled hot pepper sauce
Dash bottled hot pepper sauce
8 tiny new potatoes, halved (about 1 pound)
8 tiny new potatoes, halved (about 1 pound)
1 medium carrot, cut into 2" matchsticks
1 medium carrot, cut into 2" matchsticks
1 medium celery stalk cut into 1" pieces
1 medium celery stalk cut into 1" pieces
cup chicken or beef'broth
cup chicken or beef'broth
3 tablespoons all-purpose flour
3 tablespoons all-purpose flour
cup whole milk or light cream
cup whole milk or light cream
teaspoon dried thyme, crushed
teaspoon dried thyme, crushed
teaspoon dried rosemary, crushed
teaspoon dried rosemary, crushed
Trim lamb and cut into 1
Trim lamb and cut into 1
vinegar, Worcestershire sauce, olive oil, garlic and hot pepper sauce. Add lamb, cover
vinegar, Worcestershire sauce, olive oil, garlic and hot pepper sauce. Add lamb, cover
and refrigerate 2 hours.
and refrigerate 2 hours.
Remove lamb from marinade, reserving marinade. Skewer lamb chunks on spit and
Remove lamb from marinade, reserving marinade. Skewer lamb chunks on spit and
secure into basket. Brush potatoes, carrots and celery with marinade; place
secure into basket. Brush potatoes, carrots and celery with marinade; place
in basket. Close door and cook about 1 hour or until vegetables and meat are tender.
in basket. Close door and cook about 1 hour or until vegetables and meat are tender.
In a saucepan combine
In a saucepan combine
rosemary; add juices from drip pan. Bring to boiling. Combine milk and flour; mix
rosemary; add juices from drip pan. Bring to boiling. Combine milk and flour; mix
well. Add to hot mixture. Cook and stir until thickened and bubbling. Cook and stir 1
well. Add to hot mixture. Cook and stir until thickened and bubbling. Cook and stir 1
minute more.
minute more.
to 2" chunks. For marinade, combine the
to 2" chunks. For marinade, combine the
cup broth,
cup broth,
cup of the remaining marinade, thyme and
cup of the remaining marinade, thyme and
Page 26
Page 26
cup broth,
cup broth,
Hide quick links:
Advertisement
