Bright, fresh, and a burst of flavour. Gremolata is a great trick to add a zesty herbaceousness to any meal, especially one as rich and luscious as this lamb dish. Dotted with silky onion & carrot, lamb leg meat is cooked in tomato passata infused with NOMU Italian Rub. Loaded with earthy spinach, plump peas and sided with toasted baguette rounds to enjoy every last drop.
Tasty Lamb Stew
Tasty Lamb Stew
with buttery toast
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Carrot
- Free-range Lamb Chunks
- Fresh Parsley
- Lemon Juice
- NOMU Italian Rub
- Onion
- Onions
- Peas
- Sourdough Baguette/s
- Sourdough Baguettes
- Spinach
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
LIPSMACKING LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into bite-sized chunks. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
FLAVOUR FOUNDATION
Return the pot to medium-high heat with a drizzle of oil and a knob of butter. Fry the onion and the Carrot until slightly softened, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub (shifting occasionally). Deglaze the pan with the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until reduced and thickened, 15-20 minutes. In the final 1-2 minutes, add the lamb chunks, the Spinach, the peas and a sweetener (to taste). Season and remove from the heat.
GREMOLATA TIME
In a small bowl, combine ¾ of the parsley, a generous drizzle of olive oil and the lemon juice (to taste) and some seasoning. Set aside.
BUTTERY BAGUETTE
Place a clean pan over medium heat. Smear a bit of butter (optional) or some olive oil over the baguette rounds. When hot, toast the rounds until golden and toasted, 30-60 seconds a side. Remove from the pan and set aside.
A SAVOURY SUCCESS
Bowl up the lamb stew and top with the gremolata. Side with the toasted baguette rounds and finish with the remaining parsley. Delish work, Chef!
LIPSMACKING LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into bite-sized chunks. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
FLAVOUR FOUNDATION
Return the pot to medium-high heat with a drizzle of oil and a knob of butter. Fry the onion and the Carrot until slightly softened, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub (shifting occasionally). Deglaze the pan with the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until reduced and thickened, 15-20 minutes. In the final 1-2 minutes, add the lamb chunks, the Spinach, the peas and a sweetener (to taste). Season and remove from the heat.
GREMOLATA TIME
In a small bowl, combine ¾ of the parsley, a generous drizzle of olive oil and the lemon juice (to taste) and some seasoning. Set aside.
BUTTERY BAGUETTE
Place a clean pan over medium heat. Smear a bit of butter (optional) or some olive oil over the baguette rounds. When hot, toast the rounds until golden and toasted, 30-60 seconds a side. Remove from the pan and set aside.
A SAVOURY SUCCESS
Bowl up the lamb stew and top with the gremolata. Side with the toasted baguette rounds and finish with the remaining parsley. Delish work, Chef!
LIPSMACKING LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into bite-sized chunks. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
FLAVOUR FOUNDATION
Return the pot to medium-high heat with a drizzle of oil and a knob of butter. Fry the onion and the Carrot until slightly softened, 8 -10 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub (shifting occasionally). Deglaze the pan with the tomato passata and 450ml [600ml]|#7DA0D7 of water. Simmer until reduced and thickened, 20-25 minutes. In the final 1-2 minutes, add the lamb chunks, the Spinach, the peas and a sweetener (to taste). Season and remove from the heat.
GREMOLATA TIME
In a small bowl, combine ¾ of the parsley, a generous drizzle of olive oil and the lemon juice (to taste) and some seasoning. Set aside.
BUTTERY BAGUETTE
Place a clean pan over medium heat. Smear a bit of butter (optional) or some olive oil over the baguette rounds. When hot, toast the rounds until golden and toasted, 30-60 seconds a side. Remove from the pan and set aside.
A SAVOURY SUCCESS
Bowl up the lamb stew and top with the gremolata. Side with the toasted baguette rounds and finish with the remaining parsley. Delish work, Chef!
LIPSMACKING LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into bite-sized chunks. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
FLAVOUR FOUNDATION
Return the pot to medium-high heat with a drizzle of oil and a knob of butter. Fry the onion and the Carrot until slightly softened, 8 -10 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub (shifting occasionally). Deglaze the pan with the tomato passata and 450ml [600ml]|#7DA0D7 of water. Simmer until reduced and thickened, 20-25 minutes. In the final 1-2 minutes, add the lamb chunks, the Spinach, the peas and a sweetener (to taste). Season and remove from the heat.
GREMOLATA TIME
In a small bowl, combine ¾ of the parsley, a generous drizzle of olive oil and the lemon juice (to taste) and some seasoning. Set aside.
BUTTERY BAGUETTE
Place a clean pan over medium heat. Smear a bit of butter (optional) or some olive oil over the baguette rounds. When hot, toast the rounds until golden and toasted, 30-60 seconds a side. Remove from the pan and set aside.
A SAVOURY SUCCESS
Bowl up the lamb stew and top with the gremolata. Side with the toasted baguette rounds and finish with the remaining parsley. Delish work, Chef!
Frequently Asked Questions
What is the preparation time for Tasty Lamb Stew?
The preparation time for Tasty Lamb Stew with buttery toast is between 25 and 40 minutes.
What is the total time required to make Tasty Lamb Stew with buttery toast?
The total time required to make Tasty Lamb Stew with buttery toast is between 30 and 55 minutes.
How many servings does Tasty Lamb Stew provide?
4 servings
What are the main ingredients in Tasty Lamb Stew?
Carrot, Free-range Lamb Chunks, Fresh Parsley, Lemon Juice, NOMU Italian Rub, Onion, Onions, Peas, Sourdough Baguette/s, Sourdough Baguettes, Spinach, Tomato Passata
What is the nutritional information of Tasty Lamb Stew?
Calories: 1011, Carbs: 112 grams, Fat: grams, Protein: 49.8 grams, Sugar: 28.4 grams, Salt: 1835 grams
How do I prepare Tasty Lamb Stew?
A SAVOURY SUCCESS: Bowl up the lamb stew and top with the gremolata. Side with the toasted baguette rounds and finish with the remaining parsley. Delish work, Chef! BUTTERY BAGUETTE: Place a clean pan over medium heat. Smear a bit of butter (optional) or some olive oil over the baguette rounds. When hot, toast the rounds until golden and toasted, 30-60 seconds a side. Remove from the pan and set aside. GREMOLATA TIME: In a small bowl, combine ¾ of the parsley, a generous drizzle of olive oil and the lemon juice (to taste) and some seasoning. Set aside. FLAVOUR FOUNDATION: Return the pot to medium-high heat with a drizzle of oil and a knob of butter. Fry the onion and the carrot until slightly softened, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub (shifting occasionally). Deglaze the pan with the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until reduced and thickened, 15-20 minutes. In the final 1-2 minutes, add the lamb chunks, the spinach, the peas and a sweetener (to taste). Season and remove from the heat. LIPSMACKING LAMB: Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into bite-sized chunks. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
What should be prepared from my kitchen to make Tasty Lamb Stew?
Carrot, Free-range Lamb Chunks, Fresh Parsley, Lemon Juice, NOMU Italian Rub, Onion, Onions, Peas, Sourdough Baguette/s, Sourdough Baguettes, Spinach, Tomato Passata
How many calories does Tasty Lamb Stew have?
1011 calories
How much fat content does Tasty Lamb Stew have?
grams
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