Follow the Lamb Stew recipe or use as a dry rub. You can also combine with olive oil to create a marinade. One Individual Unit.
Chef's Recipe for Colorado Lamb Stew: Brown 4 lamb shanks in 2 tablespoons of olive oil in a Dutch oven. Add and cook for 5 minutes, 1 chopped red onion and 3 chopped garlic cloves. Pour off drippings. Add 16 oz chopped tomatoes, 1/2 cup beef broth, 1/2 cup dry red wine and entire package of New Zealand Lamb Rub to pan. Cover tightly and simmer 1-1/2 hours or until meat is tender. Remove shanks, cut meat from bones into small pieces. Cut 2 carrots and 2 celery stalks in 1/2 inch cubes. Add vegetables and 1/2 cup uncooked orzo or rice. Simmer uncovered 2 minutes or until vegetables are tender-crisp, adding water if necessary. Add lamb, tomatoes, lemon juice, and salt.
Storage Instructions: In the case that there are remaining spices leftover in your Colorado Spice pouch, please seal in a Ziploc-style bag and store in a dark, cool, dry place. Use within 6 months.
Ingredients: SALT, FRUCTOSE, SPEARMINT, SESAME SEED, LEMON PEEL, BLACK PEPPER, BASIL AND SPICES. 100% Kosher.
Allergens: Does not contain any gluten, wheat, soy, milk, peanut, egg or tree nut ingredients.