Lamb Stew

Lamb can be a little daunting. This is a great introduction for people who haven't had it before, or even people who generally aren't lamb lovers. No mint jelly here! Start with some chicken stock-- about 2-3 cartons. Add some sauteed carrots (one bunch), onions (2 medium), and mushrooms (8 oz. package). In a soup pot, put two large yukon gold potatoes, cut into bite-size chunks, in cold water and bring to a boil. They're ready when they are just barely starting to soften. Repeat the process with two sweet potatoes prepared the same way. Now for the lamb. If you haven't already, get to know a good butcher at your local market or grocery store. Ask lots of questions-- what cuts are good for which kinds of dishes and how to prepare them-- they're professionals in their line of work! For this stew, I used 2 lamb steaks and 1 lamb shank. Lamb steaks aren't easy to find, so you could do the whole thing with 4 lamb shanks, or, if you have that great butcher, ask for lamb stew meat. When lamb is trimmed, the trimmings are cubed and often inexpensive, but not kept in the meat case. Some markets will even do it for you if you call ahead. Sear the meat, cubed into bite-sized pieces, in grapeseed oil-- it has a high smoke point and gives a great sear before the smoke alarms go off. Throw everything together in the chicken stock. Add 1/2 tsp. of rosemary and 1/2 tsp. of garlic powder, let everything marry together, then add salt and black pepper to taste. If you like, a few splashes of red wine and/or worcestershire sauce will deepen the flavor even more. Simmer on the stovetop for up to 2 hours. You may want to strain out the rosemary if the leaves are tough. And that's it! It is a great fall/winter soup and I hope you enjoy it!