Make this complete meal, ideally suited for entertaining or a luscious Sunday supper—all in just one pan. The redolent and richly flavored stew can be made in advance and reheated; the naan should be grilled just moments before it is served.
A leg of lamb is an impressive cut of meat to make while entertaining and it’s fairly easy to make. Make sure to purchase a leg that has the shank removed or else it won’t fit properly. If the shank is still part of the leg, ask your butcher to cut it off for you. This recipe calls for pomegranate molasses, which is different than pomegranate juice. You can find it at Middle Eastern grocery stores or upscale natural food grocery stores as well as online.
Cellophane noodles are a traditional Vietnamese noodle – light, delicate and with a playful texture that can be served hot or cold. You could also use rice stick noodles or vermicelli.
Corn, whether fresh off the kernel or ground as in polenta makes a wonderful accompaniment to lamb. This twist on the traditional ‘Coq au Vin’ just melts into the smooth bed of polenta. Using Australian lamb will give you the satisfaction of knowing that it is totally grass fed with no hormones or antibiotics.
All the other Leprechauns will turn green with envy when they taste this twice-as-Irish Shepherd’s Pie. An oozing layer of melted cheese just beneath the topping makes it doubly as delicious!
Large moist lamb racks are separated into chops and filled with a goat cheese, rosemary and lemon mixture then baked so the cheese melts into the meat. Served on a simple bed of spinach and mushrooms.
The deeply nuanced fig-port wine sauce enhances the elegant meaty flavor of the lamb in this special-occasion dish.
Thin ribbons of aromatic mint complement the richness of this stout-spiked gravy, and add a welcome touch of green. Serve with plenty of fluffy mashed potatoes.
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