Using left-over grilled lamb and grilling fresh veggies makes for a hearty taste in this tasty Grilled Lamb & Vegetable Stew. This recipe can work with different cuts of lamb as well as other grilled meats!
1 lb roasted lamb sirloin
24 oz chicken stock
1 medium yellow onion
1 large shallot
2 cloves garlic
Use vegetables in season
1 ear yellow corn
1 large red pepper
1 large yellow pepper
1 large green pepper
1 tablespoon large zucchini2 all-purpose flour
1 tablespoon canola oil
1 tablespoon tomato paste
3 tablespoons Extra Virgin Olive Oil
Fresh herbs ? Thyme, Tarragon, Parsley, Basil
1 Bay leaf
Sea Salt to taste
Preheat grill to HIGH and make sure the grates are CLEAN.
Place peppers and zucchini in large bowl, lightly toss with olive oil, salt and pepper
Reduce grill heat to MEDIUM-High and place vegetables (including corn) on grill ? turning as sear marks appear on the veggies. Remove when done and place on cutting board.
On the side-burner place a 5 qt. stock pot on high heat and add 1 tsp of canola oil, reduce heat to medium.
Add chopped onion and shallot to lightly brown and caramelize.
Add crushed and chopped garlic to browned onion-shallot mixture and continue to brown for about 1-2 minutes ? mind you don?t burn!
Add 2 Tbsp flour to onion-shallot-garlic and stir to coat.
Add warmed chicken or vegetable stock to pot.
Slice grilled veggies into bite-sized pieces and add to stock pot.
Slice off slabs of grilled corn from cob and add to stock pot.
Add tomato paste and herbs to the stock pot and continue stirring.
Slice meat into strips of bite-size pieces as you prefer and add to pot.
Stir and cover, simmer for about 10 minutes until meat is warmed and infuses flavor into stew.
Ladle generous portion of stew into bowls over penne pasta, or chunks of hearty bread.
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