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March 2019

Lamb Recipes

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Lamb Stock Master Chefs Recipe

Lamb Stock Master Chefs recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Lamb Stock Master Chefs recipe  PDF



Bones and trimmings from 2 racks of Lamb 1/2 c Water, plus more as
needed 1 c Tomato, fresh or canned
1 md Onion, chopped
2 lg Carrots, chopped
2 ea Celery, stalks, trimmed
and chopped 5 ea Garlic, cloves, chopped
1 ea Thyme, fresh, sprig OR
1/2 ts Thyme, dried
2 ea Bay leaves
6 ea Peppercorns, black

Preheat the oven to 400 F. In a roasting pan, roast bones and trimmings until well browned, about 45 minutes, stirring occasionally. Transfer bones and trimmings to a stockpot, and degrease the roasting pan. Place over medium high heat and stir in 1/2 cups of water, scraping up any browned bits. Pour these deglazed juices into the stockpot. Add remaining ingredients and water to cover. Bring to simmer over medium heat, reduce heat to low, cover partially, and simmer 3 to 4 hours, skimming frequently. Strain stock into bowl through a colander lined with double layer of dampened cheesecloth. Gently press solids to e tract all of the liquid, discard the solids. Cool. Remove fat from surface. Stock can be stored for up to a week in a refrigerator. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sa , Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean Jacques Rachou, La Cote Basque Restaurant, New York

Lamb Stock Master Chefs recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
418 people have voted
Last Reviewed on 2019-03-23



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