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Sunday, March 17, 2013

Recipe: St. Patrick's Day

If you haven't seen the mass of green blanketing the world, then you need to raise that there rock. I say that, but it's my understanding that most places are holding their parades either last weekend or March 16. I guess it's for the Monday morning hangover aspect of it all. I chose one that I'd actually made, but here's a list of more St. Patty's Day recipes.

Lamb and Stout Casserole

Sounds delicious! I haven't made it, but I might for Easter. Lamb + Easter = Yummy deliciousness. Plus stout. Talk about putting an Irish spin on a meal. I usually do lamb with mint. Hmmmm. But I think this has enough universal appeal to give it a whirl.

Prep Time: 30 min
Inactive Prep Time: --
Cook Time: 2 hr 0 min
Level: Intermediate Serves: 6 servings
8 ounces bacon, cut into 1/2-inch dice
2 pounds lamb shoulder or lamb chops, cut into 1-inch pieces, bones reserved
2 tablespoons Essence, recipe follows
1/2 teaspoon salt
1 tablespoon flour
2 cups diced yellow onions
1 cup diced carrots
1 cup diced leeks
BR>3 tablespoons minced garlic
1/4 cup chopped parsley
BR>2 tablespoons chopped fresh thyme
2 bay leaves
2 cups Guinness or Murphy's Stout
1 cup beef stock
R>1 pound very small potatoes, about 1-inch in diameter, or quartered larger potatoes


In a large, heavy pot or Dutch oven, cook the bacon over medium-high heat until the fat is rendered and just brown. Remove the bacon and drain on paper towels. Remove all but 3 tablespoons oil from the pan. Season the lamb with the Essence and salt, and sprinkle with the flour. Add the meat and bones to the pan and saute until brown on all sides, about 5 minutes. Remove the meat and bones from the pan.

Add the onions, carrots and leeks to the pan and saute over medium-high heat until soft, about 5 minutes. Add the garlic, parsley, thyme and bay leaves, and cook for 30 seconds. Add the stout, beef stock and potatoes, and return the meat and bones to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, covered, until the lamb and vegetables are tender, about 1 1/2 hours, stirring occasionally and skimming any fat that forms on the surface.

Remove from the heat, adjust seasoning, to taste, and discard the lamb bones. Serve hot 
Emeril's Creole Seasoning (Essence):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

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