Steam Whistle Simmered Lamb
This savoury dish was sent to us from Greg & Alison Cromwell in Australia. Greg is one of the founders of the brewery, and now lives downunder.
Lamb simmered to perfection with winter vegetables is delicious served with a fresh herb sauce. Makes 4 to 6 servings.
Cut lamb into 2-inch cubes, trimming fat; pat dry with paper towels. In large saucepan or Dutch Oven, heat oil over medium-high heat; cook lamb in batches until well browned all over. Remove to a plate.
Add onions to saucepan. Reduce heat to medium and cook, stirring continuously, for 3-4 minutes or just until softened. Pour in Steam Whistle and chicken stock, stirring to scrape up any brown bits from the bottom of the pan. Return lamb to pan. Add garlic, bay leaves, orange rind, fennel seeds and rosemary. Reduce heat to low and simmer, covered for 1 hour.
Meanwhile, trim roots from leeks. Make 6 to 8 lengthwise cuts on each leek to within 1 inch of root end without cutting through end. Separate leaves enough to thoroughly wash while keeping leek whole. Peel and quarter turnips. Cut peeled carrots into 2-inch lengths. Add leeks, turnips and carrots to pan. Simmer, covered for 45 minutes or until Lamb and vegetables are tender. Using slotted spoon, transfer lamb and vegetables to heated platter. Cover and keep warm.
Remove bay leaves from liquid. Skim off any fat; cook liquid over high heat for 5-10 minutes or until it has thickened slightly. Add salt & pepper to taste. Pour over lamb and vegetables. Serve with Fresh Herb Sauce.
In blender, puree parsley, mint, chives, oil and vinegar. Makes about 3/4 cup.
- 2 lbs. boneless lamb shoulder, trimmed
- 2 tbsp. olive oil
- 2 onions - sliced
- 2 c. Steam Whistle Pilsner
- 1 c. chicken stock
- 2 cloves garlic - minced
- 2 bay leaves
- 1 tbsp. orange rind - finely grated
- 1/2 tsp. fennel seeds
- 1/2 tsp. dried rosemary
- 4 leeks - white parts only
- 3 white turnips
- 3 large carrots
- Salt & pepper to taste
- 1/3 c. fresh parsley
- 1/4 c. fresh mint leaves
- 1/4 c. fresh chives or green onions - chopped
- 1/3 c. olive oil
- 2 tbsp. white wine vinegar
Fresh Herb Sauce