Spring Lamb Stew (serves 4)
Spring Lamb Stew is a lovely dish – half comfort food but with hints that better weather is round the corner. To the lamb, I added carrots, peas and snow peas (fresh, if possible) and served new potatoes with mint. The carrots were all different colors – orange, yellow and purple which I found at the Farmer’s Market and they livened up the color. When I saw something similar being served (on a cold, windy Spring day in the UK!) it came in a large soup plate with a large rim and that seemed a nice way to serve it.
1 tbsp. extra virgin olive oil, seasoned with salt and freshly ground black pepper
1 x onion – chopped
2 pounds of lamb – cut into bite size pieces
3 x carrots – sliced
6 oz. fresh peas
6 oz. fresh snowpeas/mangetout
2 cups veg. stock/broth
Place oil in cast iron casserole dish and season with salt and pepper.
When sizzling add onion and cook will just a bit brown.
Remove onion for casserole dish, add lamb and sear on all sides (add more oil if you need, I didn’t)
Place onion back in dish when lamb is seared, then add carrots, peas, snowpeas/mangetout and veg. broth.
Place in oven at 350 degrees for 1/2 and hour, then turn down heat to 250 degrees and cook for a further hour.