NZ boneless leg of lamb

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    NZ boneless leg of lamb

    Noticed boneless leg of NZ lamb and thought it would be good in a Hungarian style stew. One side has a nice layer of fat, I cut the meat into bit size pieces and put the fat side down in a large deep fry pan and let it render till well browned and then stirred it up for a little longer then added chopped whole onion and 1/2 a green pepper and let that cook a bit then add some herbs and a good layer of paprika. Boiled water in a kettle, added 1/2 a packet of Knorr leek soup mix then stir in the boiling water, a lot then let simmer for almost 4 hours,stir it up now and then. When it reduces the soup will make a gravy. I added a few peas and cut okra.

    I used German flat egg noodle and mix that in when ready, side veg was asparagus. The lamb was fantastic very tender, the fat on the meat disappears. I usually add a tiny bit of tomato paste but didn't have any handy. We slice fresh mushroom and freeze but forgot as that could have been good.

    #2
    Sounds great, and kudos for not going the expected route of roasting it or turning it into curry.

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      #3
      I did the same cook for lean ground lamb and had it on mash plus green beans, the meat is very nice, 3 hours.

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