Recipe Provided By "Plantings and Pairings"
Courtesy of American Lamb Board
2 tbsp Olive oil
2 Boneless leg of American lamb or lamb shoulder, (trimmed of excess fat), (cut into 1 1/2" pieces)
Kosher salt
Freshly ground black pepper
1 Large onion, (diced)
2 Chipotles in adobo sauce, (chopped)
1 tbsp Garlic powder
2 tsp Cumin
2 tsp Oregano
2 tbsp Tomato paste
2 cups Salsa (any style you prefer)
2 Beef stock
12 Light beer
2 tbsp Cilantro, (minced)
Hot sauce, to taste (optional)
Lime Crema:
0.75 cup Sour cream
2 tbsp Cilantro, (minced)
1 Lime, (zested and juiced)
Salt, to taste.
For Serving:
Cooked Rice
Cilantro
Diced Red Onions
Lime Wedges
Hot Sauce
1Season the lamb with salt and pepper.
2In a large Dutch oven or heavy pot, add the oil over and heat over medium-high heat.
3Add half the lamb and brown it, taking care not to overcrowd the pot. Set the browned lamb aside on a plate. Repeat with the remaining lamb.
4Add the onion to the empty pot and sauté until softened, 4-5 minutes.
5Stir in the chipotles, garlic powder, cumin and oregano and sauté until fragrant, about 30 seconds. Add the tomato paste and stir to combine.
6Add the salsa, stock and beer. Return the lamb to the pot. Bring to a boil and reduce to a simmer. Cover and cook for 2 1/2 hours, stirring occasionally.
7Uncover and simmer for an additional 20-30 minutes. Stir in cilantro and hot sauce, if desired.
8While the stew simmers, make the “lime crema”. Combine sour cream, cilantro, lime zest and juice, and garlic. Season with salt, to taste. Refrigerate until ready to serve.
To Serve:
9Serve with rice, red onions, cilantro and a dollop of the lime crema.
Note
10USDA recommends lamb reach a minimum internal temperature of 145F with a 3-minute rest period.
Ingredients
2 tbsp Olive oil
2 Boneless leg of American lamb or lamb shoulder, (trimmed of excess fat), (cut into 1 1/2" pieces)
Kosher salt
Freshly ground black pepper
1 Large onion, (diced)
2 Chipotles in adobo sauce, (chopped)
1 tbsp Garlic powder
2 tsp Cumin
2 tsp Oregano
2 tbsp Tomato paste
2 cups Salsa (any style you prefer)
2 Beef stock
12 Light beer
2 tbsp Cilantro, (minced)
Hot sauce, to taste (optional)
Lime Crema:
0.75 cup Sour cream
2 tbsp Cilantro, (minced)
1 Lime, (zested and juiced)
Salt, to taste.
For Serving:
Cooked Rice
Cilantro
Diced Red Onions
Lime Wedges
Hot Sauce
Directions
1Season the lamb with salt and pepper.
2In a large Dutch oven or heavy pot, add the oil over and heat over medium-high heat.
3Add half the lamb and brown it, taking care not to overcrowd the pot. Set the browned lamb aside on a plate. Repeat with the remaining lamb.
4Add the onion to the empty pot and sauté until softened, 4-5 minutes.
5Stir in the chipotles, garlic powder, cumin and oregano and sauté until fragrant, about 30 seconds. Add the tomato paste and stir to combine.
6Add the salsa, stock and beer. Return the lamb to the pot. Bring to a boil and reduce to a simmer. Cover and cook for 2 1/2 hours, stirring occasionally.
7Uncover and simmer for an additional 20-30 minutes. Stir in cilantro and hot sauce, if desired.
8While the stew simmers, make the “lime crema”. Combine sour cream, cilantro, lime zest and juice, and garlic. Season with salt, to taste. Refrigerate until ready to serve.
To Serve:
9Serve with rice, red onions, cilantro and a dollop of the lime crema.
Note
10USDA recommends lamb reach a minimum internal temperature of 145F with a 3-minute rest period.
