Colorado Proud March

Colorado Proud March

Maura Bennett
Maura Bennett

The Colorado Department of Agriculture’s Colorado Proud Program is highlighting the state’s sheep and lamb producers in March, with a twist on the traditional Irish Stew.

Business Development Manager Danielle Trotta says brought an idea to Chef Jason Morse of 5280 Culinary who is offering a family recipe.

Trotta: “Everyone always does corned beef so let’s just try something a little different to stand out so we went with lamb which is obviously a very important commodity in our state. Jason took my lamb stew idea and put a little Lebanese flair on it, from a recipe he had with his grandma. We have a Lebanese Lamb Stew. You can use Colorado vegetables

Colorado is home to 425, 000 head of sheep, the third-largest lamb producer in the United States.

Trotta: “ A 3 ounce serving of lamb delivers 23 grams of protein, almost 50 % of your daily protein needs. It also contains 3 grams of non-saturated fat. “

Every month the Colorado Department of Agriculture features a different ag commodity to highlight the variety and quality of products grown and raised in the state.

The American Lamb Board is located in Denver. Trotta says Chef Jason teamed up with the American Lamb Board and has put up a video on his Facebook Page. You can see the full recipe for Colorado Lamb Stew on the CDA website and at

You can also get more lamb recipes at

Colorado Lamb Stew

Chef Jason K. Morse, C.E.C.

2 Tbsp olive oil

1 red onion, medium, diced small

3 lbs Colorado lamb stew meat, cut into 1-inch pieces

2 Tbsp garlic, crushed

⅓ cup currants, dried

⅓ cup raisins, mixed jumbo

2 bay leaves, whole

2 Tbsp Game On Rub, 5280 Culinary

2 cup beef stock

1 can tomato, San Marzano, whole peeled, not drained

¼ cup white balsamic vinegar

6-8 Colorado Yukon Gold potatoes, cut into wedges

Cilantro for garnish

2 cups garbanzo beans, cooked and chilled or canned and drained


Set Instant Pot to Sauté – High

Add 2-3 Tbsp of oil and add onions and carrots

Sauté until onions and carrots start to brown

Add lamb and saute on all sides for 6-8 minutes

Add the Game On seasoning and mix to combine

Add the currants, raisins, tomatoes, garlic, bay leaves, vinegar, and beef stock

Mix to combine

Add potatoes and garbanzo beans to the top of the lamb stew mixture

Place cover on Instant Pot

Ensure the valves are closed

Set Instant Pot as Follows: be sure to read ALL Instant Pot Operating Instructions prior to use

Pressure Cook

Pressure – High

Time – 30 Minutes

Allow Instant Pot to heat up, unit will beep when the timer starts

Allow Instant Pot to cook for 30 minutes when done cooking:

Turn Instant Pot off and allow to naturally vent

When the red plunger is flush with the lid, that will be your sign that all the pressure is released


Remove the lid away from you

While Instant Pot is venting

Heat rice

Adjust stew for any seasoning needs

Chop cilantro

Place rice into a large bowl

Scoop Lamb stew over the rice

If stew is too soupy, thicken with some tomato paste and adjust seasoning as needed

Garnish with cilantro

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