Melissa is a certified food scientist with over 20 years in the food industry. New food development and matching are her specialities.
How to Use Leeks
To prepare the leeks, rinse and cut off the green ends and roots. Slice the white to the light green section in half lengthwise, and then chop into 3/4-inch pieces. Rinse the pieces again to remove any dirt or grit. Leeks remind me of giant green onions. They are a good source of vitamin K and manganese.
- 2 lbs lamb loin chops
- 32 oz beef broth
- 1/2 cup all-purpose flour
- salt and pepper to taste
- 14.5 oz can petite diced tomatoes
- 8 baby red potatoes, 1 inch-dice, skin on
- 2 leeks, sliced (see introduction)
- 1–2 carrots, sliced
- 4 oz bacon, cut into 1–2 inch-cubes
- 8 oz mushrooms, coarsely chopped
- 1 tsp marjoram
- 1 tsp garlic powder
- 1–2 bay leaves
- 1 tbsp Worcestershire sauce
- 1/2 cup red wine, (optional)
- Pour 1/3 of the broth, tomatoes, and wine into the bottom of a large crockpot. Add the vegetables and mushrooms.
- Brown the bacon pieces in a frying pan over medium-high heat, scraping up the brown bits. While the bacon is frying, pour the flour onto a plate. Salt and pepper to taste. Dredge the lamb chops in the flour, shaking off any excess. The flour will thicken your stew.
- When the bacon is crispy remove it from the frying pan and add it to the crock pot. Use the rendered bacon fat to just brown the lamb on both sides. Add the lamb to the crockpot, pushing it into the vegetables.
- Pour the remaining broth, tomatoes, and wine over the lamb. Add the sprig of rosemary, bay leaves, marjoram, Worcestershire, and garlic powder. Cook on high 4–6 hours. Your house will smell heavenly.
- At the end of cooking stir and taste the stew. Remove the chop bones. Add salt and pepper if necessary.
© 2017 Melissa Holton