Dwarven Lamb Stew with Lembas Bread

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Other Lord of the Rings recipes you might enjoy
Shire Rations   Spiced Potatoes   Masterful Mash   

I’m going a little Lord of the Rings on you guys with this recipe.

First I browned the meat:

1 tbs (15 ml) of olive oil in a skillet and heat:
drop the lamb chunks into the hot oil and brown on both sides.
I season the meat with onion powder, garlic powder, cumin, cayenne pepper, salt and pepper.

In a large dutch oven I poured two cans of french onion soup with 2 cans of water.

For veggies I used:
1/2 an onion
1 turnip
2 leeks
3 potatoes
1 small bag of baby carrots
2 handfuls of green beans

I added all this to the dutch oven & placed into the oven for 45-60 minutes at 350 degrees F (170 degrees C). 
Check it every 20 minutes and add more water if needed.

Now for the Lembas Bread I used this photo from the LOTR movie as a guide for what it is supposed to look like.

Though the bread is held very secretive by the elves. It is offensive to evil creatures so be sure of who you are serving it to. (Or you will be sure of your guests after you serve it!)

This is the recipe I have for Lembas bread.

2 1/2 cups (300g) of flour
1 tbs (15 ml) baking powder
1/4 tsp (2 ml) salt
1/2 cup (120 g) cold butter
1/3 cup (65 g) sugar
2/3 cup (160ml) cup milk
1 tsp (5 ml) honey

Preheat over to 425 degrees F. (218 degrees C)

Mix flour, baking powder, and salt in a large bowl. 
Chop butter into mixture with a pastry cutter or knead in with your fingers until you get a crumbly mixture.

Add sugar and mix. Add milk and honey and stir with a fork until dough forms.

Roll the dough out about 1/2 inch thick. (1.27 cm)

Cut out 3 inch (7.60 cm) squares and transfer to a cookie sheet. 
Criss-cross each square from corner to corner with a knife or a pizza cutter. 
Bake for about 12 minutes or until set and lightly golden. 
Makes 10 to 12.


7 thoughts on “Dwarven Lamb Stew with Lembas Bread

    Gamer's Fridge said:
    June 13, 2011 at 5:20 pm

    I am not at all surprised that this post is my most popular. I am surprised that no one has commented.

    To anyone looking at this. /wave

    Jem said:
    August 2, 2011 at 9:32 pm

    Hi! Thanks for the Lembas recipe!

    Mordenheim said:
    December 15, 2011 at 3:06 am

    This stew recipe was absolutely delicious! The Lembas was very good as well and kept for a surprisingly long time!

    Niki Casselberry said:
    December 15, 2011 at 5:00 am

    I am so glad you liked it!

    Eilhyn said:
    January 22, 2013 at 7:30 pm

    I'm going to make it right now, I'll tell you later how this ends. Looks delicious.

    Niki said:
    January 22, 2013 at 11:26 pm

    @Eilhyn Please do!

    Mordenheim said:
    January 21, 2014 at 1:54 pm

    I just wanted to say, living in what’s known as “cattle country” in the US, lamb is hard to come by. However, whenever we DO get it in one of our markets, I always make sure to make a pot of this stew! It’s just rich, warm, filling, and delicious. Wonderful comfort food. Thank you!

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