The Auchtermuchtie Policeman's Lamb Stew
"Send the shepherd home to eat pie!"
- Ready In:
- 2hrs 5mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 3 lbs lamb chops, at least 1 inch thick
- 6 carrots, peeled cut into large chunks
- 6 onions, peeled and cut into quarters (through the root)
- 30 fluid ounces lamb stock or 30 fluid ounces chicken stock
- 8 -12 potatoes, peeled and cut into big chunks (more if you like!)
- 1 sprig fresh thyme
- 1 tablespoon unsalted butter, softened (optional)
- 1 tablespoon plain flour (optional)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon snipped fresh chives
- salt & freshly ground black pepper
directions
- Preheat the oven to 350°F (optional).
- Cut any large chops in half and trim off all the excess fat, then render down the fat over a gentle heat in a heavy-based frying pan.
- Discard the rendered down pieces.
- Toss the chops into the pan and cook until lightly browned, turning occasionally.
- Transfer to a plate, and then quickly toss the onions into the fat and then the carrots.
- Build the lamb, carrots and onions up in layers in a large casserole dish, seasoning each layer as you go.
- De-glaze the pan with stock and pour into the casserole.
- Lay the potatoes on top, so they can steam while the stew cooks.
- Season, then add the thyme and bring to the boil on top of the stove.
- Cover with the lid of the casserole.
- Transfer to the oven or allow to simmer on top of the stove for 1-1½ hours until the stew is completely cooked.
- When the stew is cooked, carefully pour off the cooking liquid into another pan, skim off the grease and re-heat.
- If you want to thicken the sauce slightly you can make a roux with the butter and flour.
- Simply, melt the butter in a small pan and stir in the flour, then cook for 1-2 minutes on a low heat, stirring.
- Whisk into the sauce, a little at a time until you have achieved the desired consistency.
- Season to taste and add the parsley and chives.
- Pour the sauce back into the casserole and bring back to boiling point on top of the stove.
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Reviews
-
A big vat of this disappeared fast at a school international dinner. Easy to make and very tasty. 1. I increased the reecipe to serve 12 and used leg-of-lamb, cubed by the butcher, instead of the chops for affordability. Some of the cubes did disintegrate eventually but the taste was great. 2. I sauteed an onion in canola oil and then browned the meat in with it. I find this prevents most of the sticking problem. 3. In the step where you remove the liquid and remove the fat, I also strained the broth through a colander lined with some cheesecloth. This got rid of the gray scum and left a clearer broth. 4. We only had vegetable bouillon cubes so that's what I used. A great recipe to use when you don't know whether the diners like spicy food!
RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
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Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
