Irish Favorite - Irish Stew With Mint Sour Cream

12 ounces lean, boneless lamb, cut into 1-inch cubes
2 cups beef broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
3 medium potatoes, peeled and cut into 1-inch chunks
2 medium onions, cut into wedges
1 1/2 cups sliced carrots
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/2 cup cold beer or water
2 tablespoons all-purpose flour
1/3 cup dairy sour cream
2 teaspoons snipped fresh mint

In a large saucepan or Dutch oven combine lamb, broth, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Skim fat off meat mixture. Add potatoes, onions, carrots, thyme, and basil. Cover and simmer for 30 minutes more or until vegetables are tender. Discard bay leaf.

In a small bowl stir beer or water into flour. Stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.

To serve, stir together the sour cream and mint. Dollop each serving with sour cream mixture.

Spanish Favorite - Mint And Pinon Lamb Meatballs With Romesco Sauce

2 pounds ground lamb
2 whole eggs
1 cup bread crumbs
½ cup toasted pine nuts, crushed
½ cup chopped fresh mint
½ cup chopped Italian parsley
1 tablespoon coriander, toasted and ground
½ tablespoon cumin seed, toasted and ground
2 tablespoon tomato paste
6 cloves garlic, minced
1 tablespoon kosher salt
½ tablespoon cracked black pepper

In a large bowl, mix ingredients well by hand or with a wooden spoon. Chill 1 hour. Preheat oven to 375 degrees. Roll meat mixture into golf-ball-size meatballs and arrange on a baking sheet. Cover with foil and bake for 30 minutes. Remove from oven and serve 2 per person with Romesco Sauce.


Romesco Sauce
Almond, Garlic & Red Pepper Sauce
Makes 4 cups

1 cup almonds, toasted
10 cloves garlic
1 cup extra virgin olive oil
2 tablespoons sherry vinegar
2-3 dried piquin chilies
2 cups charred, peeled, and chopped roasted red bell peppers
salt

Char the red bell peppers over an open flame, on a gas or charcoal grill, or in an oven broiler until the peppers and tomatoes are blackened on all sides. Remove most of the skin and seeds from the pepper.

In a blended or food processor, puree the almonds, garlic, oil, vinegar, and chilies until smooth. Add peppers, replace the top and pulse until the sauce is just a bit chunky. Salt to taste. This sauce will keep for 4-5 days in the refrigerator.