A Lamb Stew For St. Paddy’s Day

Sam Choy
By Sam Choy
Wednesday - March 14, 2007
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We’re celebrating St. Patrick’s Day on this week’s show - Erin go bragh, brah!


* 1 1/2 pounds shoulder lamb chops, cut into 1 1/2-inch pieces
* 3 cups beef stock
* 2 cloves garlic
* 1 cup peeled, seeded and diced tomatoes
* 2 medium carrots, cut into chunks
* 2 stalks celery, cut into chunks
* 4 potatoes, cut into chunks
* 1 sprig fresh rosemary
* salt and pepper, to taste
* flour and butter, for roux

In a large pot, brown lamb evenly. Add in beef stock and tomatoes, then simmer for about 1 hour.

In a large mixing bowl, toss carrots and potatoes with garlic, rosemary, salt, pepper and olive oil. Place vegetables in a roasting pan and roast for 45 minutes at 375 degrees, until the vegetables are tender. Once the vegetables are cooked, discard the rosemary sprigs and add to lamb mixture.

Bring to a boil and thicken with roux. Season with salt and pepper to taste.


* 6 salmon steaks, each 1- to 2-inches thick
* 1/2 cup rose wine
* 1 tablespoon minced fresh cilantro
* 2 tablespoons minced round onion
* 1 teaspoon garlic
* 1/2 cup light olive oil
* 1 vine-ripened tomato, cut into wedges
* 1 Maui onion, cut into wedges
* Italian dressing of your choice
* salt and pepper, to taste

Combine the wine, cilantro, onion, garlic and olive oil. Pour mixture over uncooked salmon in a shallow glass pan. The amount of seasoning in the marinade can be adjusted to your taste. Use more marinade if necessary to cover the salmon steaks. Refrigerate for 1 hour, turning salmon once. Drain well. Broil fish. Serve with slices of vine-ripened tomatoes and Maui onions; drizzled with your favorite Italian dressing. Garnish with chopped cilantro.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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