Our Pantry - Lamb Stock Recipes
Here's our version of an English and Irish tradition - shepherd's pie. We've added some fresh spinach to the savory meat gravy and tossed some Parmesan into the rich mashed potato topping to create a dish just right for a cold winter night.
Need something different to jazz up roasted or grilled pork? Think outside the box and try this tangy sweet-and-sour sauce made with grapes and fresh herbs, savory notes from shallots and our Glace de Viande, and a zing of balsamic vinegar. It's also delicious with beef or lamb--or make it with our venison stock for the perfect sauce for wild game.
Morocco . . . the gateway between Europe and Africa, and a culinary star in her own right. Although Morocco’s culture has been influenced by trade from Europe, the country has still retained her own flavor by using bold, rich spices. Couscous and lamb are staples of Moroccan cuisine, and this recipe adapted from Chef Steve Chiappeti at Viand Restaurant in Chicago incorporates these two essentials into an exotic braised dish.
These beautifully seasoned, fork-tender shoulder lamb chops are simmered in a heady sauce redolent of vermouth, apricots, sage, tomatoes, and cinnamon. It was inspired by a dish from Spain's Mediterranean coast. The aromatic combination of ingredients harkens back to the Moorish culture that imparted many lush flavors to the international stew pot. Serve the chops on a bed of wide noodles or mashed potatoes.
Here's a tried-and-true method used by generations of cooks for silky, savory pan gravy to go with your holiday bird. The key is our superb roasted turkey stock. This method also works well for nearly any roast poultry, game, or meat--just substitute one of our other stocks for the turkey stock, and you'll have a delicious gravy every time. For a gluten-free gravy, just substitute rice flour for the wheat flour in the recipe.
Braised lamb shanks are wonderfully succulent and versatile, as this mildly-spicy curry dish shows. If you like, once the shanks are tender, cut the meat in chunks off the bone. To keep the theme: serve the meat over red lentils simmered in diluted Glace d'Agneau Gold and mixed with a little butter and some dried currants.
A rich, decadent sauce spiked with cognac and the sweet tang of dried cherries--marvelous over your best beef or veal roast, or with lamb or venison.
The flavors of garlic, rosemary, and thyme permeate this succulent roast lamb. For a festive meal, serve it with some simple roasted potatoes, green beans tossed with walnuts and walnut oil, and that bottle of Cabernet Sauvignon or Zinfandel you've been saving for just the right occasion.
A twist on the classic "Wellington" dish--using lamb instead of beef and won ton wrappers to stand in for the puff pastry (yes, they work beautifully!), but keeping the classic paté and mushroom filling and the red wine and mushroom sauce. This dish will earn raves from your guests as an elegant first or middle course, or you may double it and serve two apiece as a substantial main course.
This old fashioned favorite uses a couple of modern-day tricks. Baby carrots are ready for the pot, and pearl onions are glazed with balsamic vinegar to add a rich, deep tone to this satisfying stew. (You could also use frozen onions.) Like most slowly cooked dishes, the flavor of this stew mellows over time. Serve it with a green salad and crusty bread for an evening of comfort and great dining.
Everyone loves a robust, aromatic sauce on roast veal, beef, venison, or lamb. Our Merlot sauce adds a sophisticated flourish to just about any meat and even the most mundane mashed potatoes. As a variation, substitute Marsala and diced white mushrooms with veal chops. That’s amore!
Serving smoked, grilled or deep-fried turkey this year? No slowly roasting bird with vegetables strewn about in the pan to help make the perfect gravy? No problem! Try our super easy method and you'll never worry about gravy again. You can even make it days ahead of time. The secret: our savory turkey stock and vegetables cooked to caramel perfection in our Graisse de Canard.
Lamb shanks are gently cooked in white wine with tomatoes and white beans and served up with an accent of fresh herbs and lemon.
Gently braised in our classic lamb stock with red wine, tomatoes, olives, and herbs, this succulent lamb gets a zesty kick from gremolata, the traditional Italian condiment made from lemon peel, garlic, and fresh parsley.
This simple and delicious rice dish is the perfect side for roast beef or lamb, burgers, or meatloaf. You can vary it by adding some sautéed mushrooms or red peppers (or both) in place of the tomatoes--or stir in some seasoned and cooked ground beef or lamb, or some black beans to make it a one-dish meal.