Who ever said you had to use stew meat only in a stew? When Diane was here working on her book, she turned me on to a new way to cook stew meat! This has become one of my favorite ways to quickly cook up lamb for a salad, to have with eggs, or with some roasted veggies for dinner. We even have stocked up on lamb and bison stew meat, just to have the convenience of those meats around for quick meals.
I never really thought of stew meat being a convenience food when you need a quick bite. Ground meats have always been our go-to quick meal option, but when boredom of ground meat hits, bring in the stew meat. The key to making the stew meat work well, as Diane taught me, is to just give each cube of meat a good sear on all sides. If you cook the meat all the way through it will become tough and chewy. A good sear on all sides is the best way to enjoy tender stew meat quickly.
For this recipe we seasoned the meat with salt, pepper, dried rosemary, and dried sage. Adding minced garlic or fresh herbs would be a fantastic addition to the meat as well. Our favorite herb salt is called Seasonello, and it is the perfect way to season meat when you need great flavors and don’t want to have to think about it. Lamb releases a lot of natural fat on its own, so I actually did not add any fat to the pan to sear them in, but that is always an option if you want to add extra fat to your meal.
- 1 pound of grass fed lamb stew meat
- 1/2 tablespoon of dried rosemary
- 1/2 tablespoon of dried sage
- 1/2 teaspoon of salt
- 1 teaspoon of black pepper
- Heat a large cast iron skillet on high heat.
- Place stew meat into skillet and sear for about a minute on each side.
- Sprinkle stew meat with rosemary, sage, salt, and pepper.
- Turn heat down to medium and lightly saute until the seasoning is equally combined.
- Meat will be finished cooking when you have a good brown on all sides.[Print Recipe]
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