As March brings longer days, an early spring chill is still in the air, making it an ideal time to gather around the table and warm up with a bowl of Colorado lamb stew.
Colorado lamb is world-renowned and an excellent source of protein and key nutrients. Colorado is home to 425,000 head of sheep, and the third-largest lamb producer in the United States.
Each month the Colorado Department of Agriculture features a different ag commodity to highlight the variety and quality of products grown and raised in the state. For March, Chef Jason Morse of 5280 Culinary has created a savory and original spin on lamb stew.
“My Lebanese Grandmother used to make this lamb stew - I’ve made a few Chef tweaks and added a pressure cooker method too. Enjoy with some steamed basmati rice.” said Chef Jason.
Head to your local grocery, market, or farmer/rancher and bring home some Colorado lamb to try in this month’s Colorado Lamb stew recipe.
Colorado Lamb Stew
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert
- 2 Tbsp olive oil
- 1 red onion, medium, diced small
- 3 lbs Colorado lamb stew meat, cut into 1-inch pieces
- 2 Tbsp garlic, crushed
- ⅓ cup currants, dried
- ⅓ cup raisins, mixed jumbo
- 2 bay leaves, whole
- 2 Tbsp Game On Rub, 5280 Culinary
- 2 cup beef stock
- 1 can tomato, San Marzano, whole peeled, not drained
- ¼ cup white balsamic vinegar
- 6-8 Colorado Yukon Gold potatoes, cut into wedges
- Cilantro for garnish
- 2 cups garbanzo beans, cooked and chilled or canned and drained
Directions:
FOLLOW ALL MANUFACTURERS INSTRUCTIONS BEFORE OPERATING A PRESSURE COOKER /INSTANT POT®/SLOW COOKER
- Set Instant Pot to Sauté - High
- Add 2-3 Tbsp of oil and add onions and carrots
- Sauté until onions and carrots start to brown
- Add lamb and saute on all sides for 6-8 minutes
- Add the Game On seasoning and mix to combine
- Add the currents, raisins, tomatoes, garlic, bay leaves, vinegar and beef stock
- Mix to combine
- Add potatoes and garbanzo beans to the top of the lamb stew mixture
- Place cover on Instant Pot
- Ensure the valves are closed
- Set Instant Pot as Follows: be sure to read ALL Instant Pot Operating Instructions prior to use
- Pressure Cook
- Pressure - High
- Time - 30 Minutes
- Allow Instant Pot to heat up, unit will beep when timer starts
- Allow Instant Pot to cook for 30 minutes, when done cooking:
- Turn Instant Pot off and allow to naturally vent
- When red plunger is flush with lid, that will be your sign that all the pressure is released
- CAREFULLY TURN LID TO UNLOCK AND ENSURE NO MORE VENTING IS OCCURING
- Remove the lid away from you
- While Instant Pot is venting
- Heat rice
- Adjust stew for any seasoning needs
- Chop cilantro
- Place rice into a large bowl
- Scoop Lamb stew over the rice
- If stew is too soupy, thicken with some tomato paste and adjust seasoning as needed
- Garnish with cilantro
Try this recipe with Ensemble Red Blend wine from BookCliff Vineyards. This 45% Merlot, 45% Cabernet Sauvignon, 7% Malbec, 3% Petit Verdot blend contains grapes grown in the high desert of Colorado. Sandy soil, sunny days, and cool nights produce this well-balanced Bordeaux blend with rich flavors of Merlot in the middle, overall structure from the Cabernet Sauvignon, and young tannins from the Malbec and Petit Verdot. It pairs well with a variety of foods from rack of lamb and scalloped potatoes to grilled vegetables. For more wine information visit Colorado Wine.
Visit www.coloradoproud.org for a complete list of recipes.