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Peruvian Lamb Bake Recipe

Marinated lamb in a sauce of zesty herbs makes a grand bake with a wonderful twist. Sleeman Original Dark Ale is that secret ingredient - the key to culinary success.

Recommended Brew: Sleeman Original Dark, Sleeman Brewing & Malting Company, Guelph, Ontario Canada

Style: Euro Dark Ale Light ruby-copper in color Mild caramel malt aroma blends with English hops and pure well-water to provide a light balance with a smooth taste.

2 to 2-1/2 lb. shoulder of lamb
1 lemon, squeezed for juice
1 clove garlic, crushed
1/2 teaspoon fresh ground white pepper
2 tablespoons minced onion
1/8 teaspoon ground allspice
3 tablespoons olive oil
1/4 teaspoon salt
12 oz. Sleeman Original Dark
4 C. water
1 envelope dried onion soup mix
4 C. cooked seasoned lima beans (season with butter, parsley, sage and thyme)
1-2 tablespoons cornstarch
1/4 C. water

Trim bones and skin from meat. Cut lamb into 2-inch pieces.

In 4-quart saucepan, combine bones and trimmings with 4 C. water, 8 oz. Sleeman Original Dark and onion soup mix. Bring to boil, reduce heat, and simmer for 1-1/2 hours. Strain broth and discard bones and trimmings.

Meanwhile, in non-metallic dish, combine lamb pieces, lemon juice, minced onion, garlic, pepper, allspice, and 4 oz. Sleeman Original Dark. Let stand in this marinade for 2 hours.

Remove lamb from marinade. Set marinade mixture aside.

In large skillet, brown lamb in olive oil until golden. Add lamb and marinade mixture to 3 cups strained broth. Cover and bake in 275 degree oven for 1-1/2 hours. Add salt at the end of 1 hour.

Remove from oven. Add lima beans and cook on top of stove for 15 minutes. Thicken sauce with cornstarch dissolved in 1/4 C. water, stirring until blended. Serve.

*Health Benefit: Rich in zinc, high quality protein, iron, fiber, folic acid

Cheers!

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Content copyright © 2013 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.



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