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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.

 Ingredients:

• 14oz (420gr) boneless lamb
• 1/4 cup flour
• 1 tbs paprika
• 1 onion plus whatever is left
• 2 cloves garlic
• 2 bay leaves
• 1 cup (8oz, 240ml) chicken stock
• 1/2 tsp rosemary
• 1 tbs olive oil
• 2 medium potatoes

 Instructions:

• In plastic food bag mix flour and paprika. 
• Cut lamb into 1 1/2" (4cm) pieces and trim excess fat.  Add lamb to flour and mix to coat well. 
• Heat oil in a heavy pot or Dutch oven with tight-fitting lid.  Add lamb (reserve any remaining flour) and brown on all sides. 
• Slice onion; mince garlic. 
• Remove lamb and sauté the onion and garlic until tender and starting to brown, about 7 minutes. 
• Sprinkle with any remaining flour/paprika and stir well. 
• Return the lamb to the pot, add herbs and stock.  Cover, turn heat to low and braise for 30 minutes.
• Cut potatoes into 1" (2.5cm) chunks.  Add to the pot, stir well and continue to simmer 30 minutes longer, until potatoes are done.  If it starts to dry out add a bit more chicken stock or water. 
• When potatoes are done, remove bay leaves and serve.

Balsamic Glazed Carrots

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

 Ingredients:

• 2 - 3 carrots
• 1/4 cup (2oz, 60ml) chicken stock
• 1 clove garlic
• 1/2 tsp dried thyme
• 1 tbs Balsamic vinegar

 Instructions:

• Peel carrots and roll cut: cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc.  This gives you interesting looking pieces with lots of surface. 
• Put carrots and stock into a small saucepan or nonstick skillet. 
• Bring to a simmer over medium heat.  Reduce heat, cover and let simmer until done, 10 - 15 minutes.
• Mince garlic. 
• Remove carrots from pan and add garlic and thyme. 
• Increase heat and reduce liquid to about 1 tbs.  
• Add vinegar, stir well to combine.  
• Return carrots to pan, stir well and cook for 2 minutes longer.  Serve.

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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By Katie Zeller

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