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Yield: 40 Servings (7 1/2 oz. each)
Suggested Menu Price: $3.25
Total Food Cost Per Serving: $0.81
Gross Profit Per Portion: $2.44
Food Cost Percent: 25.0
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| RoastWorks Roasted Yukon Gold & Redskin Potatoes save time, labor, and money. And suddenly, that stewpot turns into a pot of gold. |
| Ingredients |
| Vegetable Oil |
2 fl oz |
| Onion, chopped |
20 oz |
| Lamb Stew Meat, 1" cice |
6 lb |
| Thyme, fresh, chopped |
1 tbsp |
| Salt |
1 tsp |
| Pepper |
1 tsp |
| Chicken Stock |
96 fl oz |
| Leeks, sliced |
10 oz |
| Pearl Barley |
1/2 cup |
| RoastWorks Yukon Gold & Redskin Potatoes |
40 oz |
| Simplot Classic Smooth Sliced Carrots |
32 oz |
| Parsley, fresh, chopped |
3 tbsp |
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| Recipe Method |
| Heat oil in a large braising pan over medium-high heat. Add the chopped onion and lamb. Cook until onion is transparent and meat is lightly browned. Season with thyme, salt, and pepper.
Pour the chicken stock over the top and bring to a simmer. Cover pan and placed in a 325°F convection oven for 1 hour.
Remove pan from oven and spoon off any accumulated fat. Add the leeks and pearl barley. Return pan to oven for 15 minutes.
Remove pan from oven and add RoastWorks Yukon Gold & Redskin Potatoes and Simplot Classic Smooth Sliced Carrots. Return pan to oven for an additional 15-20 minutes.
Garnish stew with chopped parsley.
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