Lamb Stew

This filling lamb stew will be a big hit at your Ostara table.

 

3 slices Bacon, diced

3# boneless Lamb ( I used ½ leg), cut into 1” pieces

½ teas. Salt

½ teas. Black Pepper

1/3 C all purpose Flour

Additional bacon grease or olive oil

2 teas. Minced garlic (2 cloves)

½ large, Onion, diced

¼ C. Water

2 C Beef Stock or Broth

1 teas. White Sugar

½# Baby Carrots

1 – 1 ½# New Potatoes, halved lengthwise

½ teas. Dried Thyme

1 or 2 Bay Leaves

½ C Water or Dry White Wine

1 C. fresh or frozen Green Peas

 

  • Cook bacon over med high heat in large skillet until crisp. Remove with a slotted spoon and reserve.
  • Season flour with salt and pepper.
  • Toss lamb in flour mixture to coat.
  • Brown in bacon fat in batches adding additional fat as needed.  Transfer meat to a large stockpot.
  • Add onion and garlic to remaining fat in skillet until onion starts to become lightly browned.
  • Add ½ C water to pan and stir and scrape up browned bits.
  • Add contents of skillet along with bacon, sugar and beef stock.
  • Cover and simmer 1 ½ hours.
  • Add onions, potatoes, thyme, bay leaves and ½ C water/wine.
  • Reduce heat, cover and simmer until vegetables are tender.
  • Add peas and simmer another 10 minutes.