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Lamb Stew with Sherry and Thyme
1
/
2
cup flour, seasoned with salt and pepper
3 pounds lamb stew meat, cubed to 1-inch and trimmed of fat
1
/
2
cup olive oil
2 tablespoons butter
4 celery stalks, cut into
1
/
2
-inch dices
4 carrots, peeled and cut into
1
/
2
-inch dices
6-8 Yukon gold potatoes, cut into
1
/
2
-inch dices (about 2 cups)
6 cloves garlic, peeled and chopped
1
/
4
cup fresh thyme
1
1
/
2
cups stock
3
/
4
cup sherry
Salt and pepper
2 tablespoons minced fresh parsley
1. Place seasoned flour in a bowl. Dredge lamb in flour and shake off excess.
2. Heat olive oil and butter in a large sauté pan. Add lamb and sauté until
just browned, about 4 minutes. Transfer to stoneware and top with celery,
carrots, potatoes, garlic, and thyme.
3. Place sauté pan back on heat and pour in the stock and
1
/
2
cup of sherry to
deglaze the pan, using a wooden spoon to remove any caramelized bits
from the pan. Pour into the stoneware.
4. Cover; cook on High for 3-5 hours or on Low 7-9 hours, until lamb is tender.
5.
1
/
2
hour before completion, add remaining sherry. Adjust seasonings, and
serve with a sprinkling of parsley.
Serves 8
Scalloped Potatoes and Ham
Non-stick cooking spray
6 large russet potatoes scrubbed clean and sliced in
1
/
4
-inch rounds
1 can cream of mushroom condensed soup
1 soup can water
1 ham steak, about 1
1
/
2
pounds, cubed
4 ounces shredded Cheddar cheese
Grill seasoning to taste
1. Layer potatoes and ham in a slow cooker sprayed with nonstick spray.
2. Mix the soup, water, cheese, and seasoning together and pour mixture over
ham and potatoes. Cover; cook on High for 3
1
/
2
hours and then on Low for 1
hour.
Serves 5
E80
E81
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
SCVC600SS-CN.idd.indd 83-84
SCVC600SS-CN.idd.indd 83-84
8/22/06 4:57:13 PM
8/22/06 4:57:13 PM