Text 2098, 91 rader
Skriven 2010-09-27 07:47:00 av Dave Drum (1:124/311)
Ärende: SF Gate 590
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb, Lentil & Barley Stew
 Categories: Lamb/mutton, Vegetables, Squash, Grains, Stews
      Yield: 7 servings
 
      1 c  Pearled barley
      1 c  Red or yellow lentils
           Kosher salt
      3 md Zucchini
  1 1/2 lb Boneless leg of lamb *
      1 tb Olive oil; + more as needed
  1 1/2 c  Medium chopped onion; no
           - larger than 1/2" pieces
      1 tb (generous) fine chopped
           - garlic
      3 tb Amontillado sherry
      3 c  Chicken broth
      1    (4") sprig of rosemary
      1 lg Tomato; chopped
           Fresh ground black pepper
           Squeeze of lemon
           Chopped parsley or sprigs;
           - garnish
 
  This stew contains more vegetables, grain and nutrient-dense
  lentils than meat, which adds a lot of flavor to the stew.
  You can precook the barley and lentils, and cut up the
  onion, zucchini and lamb up to a day ahead so the dish comes
  together quickly when you are ready to eat.
  
  In two separate saucepans cook barley and lentils in plenty
  of well-salted water until fairly al dente, about 20 minutes
  for the barley and 5-10 minutes for the lentils, depending
  on size. Drain and set aside to finish cooking with the lamb
  and zucchini.
  
  Meanwhile, cut zucchini lengthwise into wedges about
  1/2-inch wide at the bottom, then cut crosswise into pieces
  about 1/4- to 3/8-inch thick.
  
  Trim any fat and silver skin from lamb and cut into
  bite-size pieces. Sprinkle with salt to taste.
  
  Add oil to a large pan over medium-high heat. Add lamb and
  sear on all sides. Do not crowd the pan; work in batches if
  necessary. Remove lamb and set aside. In the same pan, add
  onions and a little more oil if needed. Cook, stirring and
  scraping to incorporate the browned bits in the bottom of
  the pan, until onions are translucent, about 5-8 minutes.
  Add garlic and cook, stirring frequently, until garlic is
  aromatic.
  
  Add sherry, cook briefly, then add chicken broth and 3/4 cup
  water. Bring to a simmer, then add lamb, zucchini, rosemary,
  tomato, barley and lentils. Cover and simmer for 5 minutes.
  Taste and remove rosemary if it becomes too strong. Re-cover
  the pot and cook for another 5 minutes, until barley and
  lentils finish cooking and lamb is tender.
  
  Adjust seasoning with salt and pepper to taste, and a
  squeeze of lemon if needed. Garnish with parsley and serve.
  
  * Note: Lamb stew meat - usually cut from the shoulder - can
  be substituted, but will require a longer braising time,
  about 30-45 minutes, or until tender. Add barley, lentils,
  zucchini, tomatoes and rosemary when lamb is just tender and
  needs 10-15 more minutes to finish. The lamb butterball (the
  top sirloin) is a tender cut with less connective tissue,
  but is more expensive than the leg and the stew meat.
  
  Serves 6-8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 26 January 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
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