with Fresh Biscuits
by Andrea Alden
Sear the lamb
1 large boneless
leg of lamb
- 6 strips of
bacon, diced – try this recipe
- 1 large yellow
- 1½ cups of
- 5 carrots,
- 5 small
potatoes, cut into 6ths
- 4 stalks of
- 2 cloves of
- 3 bay leaves
- 3 tsp. thyme
- salt and pepper
- 1½ cups of dry
- 1½ cups of beef
- 1 tbsp.
- 1 batch of PlankedBiscuits with Havarti and Caramelized Onions
Remove fat and silverskin from the leg of lamb, then cut into bite sized chunks. Season to taste with salt and pepper, then thread the lamb onto soaked bamboo skewers.
Preheat the grill to 500°F, then finish by prepping remaining ingredients.
Place a cast iron dutch oven over direct heat on the grill and add the bacon, allowing it to render down. Place the lamb onto the grids and sear each side until nice grill marks form. If the lamb isn’t cooked all the way through, that is fine. It will finish cooking when you add it to the stew.
Once the bacon is starting to brown, add the onion and cook it until it begins to color and caramelize. Add the mushrooms and allow them to caramelize a little too. Once the onions and mushrooms are colored, add the garlic, carrots, potatoes, and celery.
Turn the burners under the dutch oven down to medium low. Remove the lamb from the skewers and throw them in with the veggies. Don’t forget to turn off the burners that the lamb skewers were on.
Add the cornstarch on top of the lamb and stir until it’s evenly mixed in. Add the thyme and do the same. Pour in the red wine and stock, then add the bay leaves last (so they’re easy to remove).
Put the lid on your dutch oven and close the lid of the grill. Adjust the burners so that your grill reaches about 325°F and cook for 1 hour or so, or until the potatoes and carrots are tender. Taste test at this time to see if additional salt or pepper is needed.
If you are baking the biscuits to go with the stew at the same time, at about 50 minutes into the stew cook, turn the remaining burners back on to low and bake the biscuits.
Remove the bay leaves from the stew and serve your delicious dinner hot from the grill and enjoy a comforting and warming winter meal.
pour in the wine & stock
Serve hot and fresh
with buttery biscuits
Making this Lamb Stew with Biscuits was easy and ended up being the perfect
meal the evening I served it. It was quiet and cozy indoors, but outside, an
icy wind was howling and a sleety drizzle rolled in just as we sat down to
dinner. What do you like to barbecue on a cold and inclement night? Let us know
through our social channels like Facebook or Instagram using the hashtags
#NapoleonGrill and #winterBBQ.
Featured In This Week's Recipe