Sunday, January 1, 2012
We butchered our first lamb this year on Harmon PFarms. I had never even tasted lamb before. Ted had had it at a restaurant once or twice. We are very happy with it! Last week we made grilled lamb chops for Christmas Eve dinner and they were simple and tasty! Today, our daughter, Jes, made this wonderful lamb stew from her Rachel Ray magazine. It was quite delicious. If you've never tried lamb, I recommend it!
LAMB STEW WITH TOMATOES AND BACON
From Rachel Ray's Magazine
2 slices bacon cut crosswise ½ “ thick
1 ½ lbs boneless lamb shoulder, cut into 1 ½” pieces
Salt and pepper
1 large onion, thinly sliced
2 cloves garlic, thinly sliced
1 sprig fresh rosemary plus more for garnish
1 cup chicken broth
1 can diced tomatoes
Cook bacon in large dutch oven till crisp. Remove bacon with slotted spoon. Season lamb with salt and pepper and brown in bacon grease in two batches. Remove lamb. Add onion, garlic and rosemary to pot and season with salt and pepper. Cook till softened, about 5-7 minutes. Add stock and boil till nearly evaborated. Add lamb, bacon and tomatoes to pot. Simmer till very tender, about 2 ½ hours.
Jes added mushrooms since they are a family favorite and they went quite well in the stew. Next time we plan to add more vegies.