Lamb Stew Recipes

Ingredients:

• 1 lamb shank or 2 lamb loin chops, marinated in Greek salad dressing
• 2 Tbsp olive oil
• 3 cups hot water
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 large carrots, chopped
• 4-5 garlic cloves, minced
• 2 bay leaves
• seasonings; start with 1/8 tsp. each (until you test taste) salt, black pepper, thyme, rosemary, cumin, dried parsley, dried basil and Adobe seasoning.
• 3 tsp sugar
• 1 (28 oz) can diced tomatoes
• 1 (32 oz) chicken broth
• 1/2 cup orzo pasta
• 1 green pepper, cut into chunks
• 1 small red pepper, cut into chunks
• 1 stalk celery, sliced large
• 1 large white unpeeled potato, large grated
• 1/2 cup Greek salad dressing

Steps:

1. Put lamb and Greek salad dressing in plastic bag and marinate for for at least an hour.

 
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2. Using a large soup pot, add about 2 tablespoons of olive oil. Take the marinated lamb and marinade too, and pour into the hot oil. Let this get very hot and sizzle, turn the meat over and sizzle darken on both sides. Remove from the heat if you think it will burn. When you have a deep brown crisp bottom, quickly add 3 cups of hot water and stir rapidly getting all the drippings off the bottom of the pan. This is your rich color of your soup stock. Let this boil while you chop your vegetables. Add more water if needed.

 
3. Chop onion, celery, garlic, carrots and add to the meat and water.
4. Add all seasonings and sugar.

 
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5. Then add chicken broth and canned diced tomatoes.

 
6. Stirring well, taste test for seasonings. Add as you need to for sugar, salt, pepper and other seasonings. Let this come to a rapid boil, then reduce to a medium boil.
7. While this is simmering, Slice your extra celery, green pepper, red pepper and lastly shred 1 large white unpeeled potato. These will not go into the soup until the last half hour. These will be crunchy and delicious.

 

 
8. Before adding vegetables, remove the meat and make sure you get any loosen bones. Using a cutting board, separate the meat and bones. Cut up the meat and put back in the soup. Discard the bones.

 
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9. Now add the chunked and sliced vegetables, grated potato, orzo, and Greek salad dressing and stir in well. Let this simmer for at least a half hour.

 

 
10. Serve this soup alone or you can top this with a mild shredded cheese. I used a Monteray Jack cheese. Great served with a great loaf of bread. Enjoy! :)