Traduction de cette recette dans votre langue... La page sera rafraîchie automatiquement.
Lammekjøtt med Rotgrønnsaker
Norwegian Lamb with Root Vegetables
A hearty and comforting Norwegian stew featuring tender lamb shoulder slow-cooked with an assortment of root vegetables like carrots, parsnips, and rutabaga, seasoned with traditional herbs.
🧂 Ingrédients
- 1.5 kg Lamb shoulder(cut into 2-inch cubes)
- 3 tbsp All-purpose flour
- 2 tsp Salt(plus more to taste)
- 1 tsp Black pepper(freshly ground, plus more to taste)
- 2 tbsp Olive oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 4 medium Carrots(peeled and cut into 1-inch chunks)
- 2 medium Parsnips(peeled and cut into 1-inch chunks)
- 1 medium Rutabaga (swede)(peeled and cut into 1-inch chunks)
- 750 ml Lamb or beef broth
- 3 sprigs Fresh thyme sprigs
- 2 leaves Bay leaves
- 0.25 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
In a bowl, toss the lamb cubes with flour, salt, and pepper until evenly coated.
💡 Conseils de pro: Using flour helps to thicken the stew. - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, about 3-4 minutes per side, until nicely seared. Remove lamb to a plate and set aside.
- 3
Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Return the browned lamb to the pot. Add the carrots, parsnips, and rutabaga. Pour in the lamb broth and add the thyme sprigs and bay leaves.
💡 Conseils de pro: Ensure the liquid covers most of the ingredients; add a little water if needed. - 5
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 2 to 2.5 hours, or until the lamb is very tender and the vegetables are cooked through.
💡 Conseils de pro: Stir occasionally to prevent sticking. - 6
Remove the thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley before serving.
💡 Conseils de pro: The stew can be made a day ahead and reheated; the flavors often meld and improve overnight.
💡 Conseils de pro
- ✓For a richer flavor, use lamb shoulder with some fat.
- ✓If you don't have lamb broth, beef broth can be substituted.
- ✓Serve with boiled potatoes or crusty bread to soak up the delicious sauce.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other root vegetables like celery root or potatoes.
- A splash of red wine vinegar can add a nice tang.
- For a spicier kick, add a pinch of red pepper flakes.