My family didn't eat lamb when I was growing up.
Other than me, they likely still don't eat lamb.
After V and I got married we would have it occasionally, a rack or thick chops for a special occasion.
Then we moved to Europe where lamb is much more common - and the beef not nearly as good as what we were used to in the US.
Lamb became more of a staple and I started using more of the less expensive cuts.
Actually, I have a lot more choices of meat here than I did in the US. In France one can always find chicken, pheasant, guinea fowl, quail, duck, goose and turkey in the poultry section; beef, veal, pork, lamb, mutton, rabbit and horse in the meat section. Sometimes I can also get goat and kid.
At Christmas (which is towards the end of hunting seasons) we can buy boar, venison and hare.
In Spain one could buy young horse (the equine equivalent to veal).
I don't buy horse.... I don't particularly like it and it's a tad expensive.
But this is what they look like.
For those who are curious, there are a lot of 'food' horses raised in Andorra and Spain. It's a specific breed, one does not eat the Thoroughbreds. When we walked in the mountains herds of food horses were as common as flocks of sheep.
Back to the lamb. This is based on a Spanish dish.
Casseroles and slow-cooked dishes are very popular in Spain. Usually made with pork or lamb, potatoes and onions are slowly simmered with the meat. They are served from the 'cazuela' or dish.
boneless lamb, shoulder or leg, pieces, 14oz 400gr, 14oz, lean, well-trimmed
1/4 cup flour 40gr, 1.4oz
1 tbs paprika 6.3gr, .22oz
1 large onion 175gr, 6.2oz
2 cloves garlic 8gr, .28oz
2 bay leaves
1 cup chicken stock 225gr, 8oz
1/2 tsp rosemary
1 tbs olive oil 13.5gr, .48oz
2 - 3 medium potatoes 350gr, 12.4oz
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) cubes. 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.
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Entire Recipe / per serving
Calories: 1221 / 610.5
Total Carbohydrates: 114 / 57
Dietary Fiber: 14 / 7
Total Fat: 46 / 23
Saturated Fat: 11 / 5.5
Cholesterol: 272 / 136
Protein: 101 / 50.5
Calcium: 176 / 88
Sodium: 662 / 331
Glycemic Index: low
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.For more recipes check out my internet cook book: Easy Gourmet Dinners
