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Menu Plan for Winter II: Week 6, Day 2

Braised Lamb with Potatoes and Onions
Balsamic Glazed Carrots

Cooking time: 75 minutes for menu          Cooking schedule: see below for instructions

          Our main course is Spanish this week - and it's an easy dinner that can expand for a small party. 

Braised Lamb with Potatoes and Onions

Total time: 75 minutes
     Casseroles and slow-cooked dishes are very popular in Spain.  Usually made using pork or lamb, with potatoes and onions slowly simmered with the meat, they are served from the cazuela or baking dish.

Braised Lamb with Potatoes and Onions Ingredients:

 Instructions:

Balsamic Glazed Carrots

Total time: 25 minutes
     The sweetness of the carrots pairs perfectly with the richness of the Balsamic vinegar.

Balsamic Glazed Carrots Ingredients:

 Instructions:

Cooking Schedule: 75 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
heavy pot or Dutch oven with lid, small saucepan
with lid

Cut lamb
Mix flour, paprika
Add lamb, toss to coat evenly
Brown lamb
Slice onion
Mince all garlic, divide
Remove lamb; brown onion, garlic
Add any remaining flour/paprika, stir well

Return lamb, add herbs stock, cover, simmer
       30 minute break
Back?
Cut potatoes, add to lamb, simmer
Cut carrots, cook
       15 minute break
Drain carrots, put into a dish
Add garlic, thyme to carrot pan, reduce
Check potatoes - done?
Remove bay leaves
Add vinegar, carrots to pan, simmer
Put the Braised Lamb on the table - as is or in a dish
Put carrots back into dish and serve

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