Making lamb stew is a mixed blessing. I happen to love the taste of lamb but that is not shared by the entire family here on the compound. So when I invited my brother and his girl friend over for lamb stew I was walking a thin line.
The good news about the stew recipe I used is that somehow all the onions and garlic minimized the taste of lamb. Hence a lamb stew that didn’t taste like lamb.
I used a recipe out of Cooking Light http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1142001 and cooked with lamb from our farm, all the veges: potatoes, onions, carrots, onions, garlic and turnips from the farmers market, rosemary from my pot in the window, and organic vegetable broth in place of the requested beef buillion. I substituted carrots for the sweet potatoes and used rice flour in place of wheat for gluten free Jen. Alongside was a lettuce salad, we’re fortunate in Minnesota to have local hydroponic lettuce and tomatoe growers so we can have it local year round. The crusty loaf of bread from the local bakery delivered by my brother, here for the holiday. In honor of his visit I also cooked the last of the beets from our summer garden.
I did take a picture but am having technical difficulties putting it on line from flickr so once again don’t have one of my pretty stew and salad. The beets were especially colorful. oh well, there’s lots of photo opps in the weeks to come.