Colorado Proud March
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 www.AgInfo.net.
You can also get more lamb recipes at www.americanlamb.com.
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
Directions: FOLLOW ALL MANUFACTURERS INSTRUCTIONS BEFORE OPERATING A PRESSURE COOKER /INSTANT POT®/SLOW COOKER
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 – 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
CAREFULLY TURN LID TO UNLOCK AND ENSURE NO MORE VENTING IS OCCURRING
Remove the lid away from you
While Instant Pot is venting
Adjust stew for any seasoning needs
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