| Lamb Stew with Potatoes
1 boneless leg of lamb, cut into 1-inch cubes with nearly all fat removed
4 tablespoons of rendered lamb fat or vegetable oil
1/2 cup of red wine
2 tablespoons of flour
1 teaspoon of thyme
1/2 to 1 teaspoon of pepper
1 1/2 cup of chicken broth
8 medium potatoes, peeled and cut up
8 small white onions, peeled
8 carrots pieces, cut equal size to onions
8 turnip pieces, cut equal size to onions
1 cup of fresh peas
Salt and pepper to taste |
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Brown lamb in hot fat or oil in a large, heavy Dutch oven or casserole over brisk heat until browned on all sides. Pour off excess fat. Add wine and cook 3 minutes to deglaze the pan. Sprinkle in the flour, thyme and pepper, then add chicken broth. Bring the mixture to a boil, stirring a bit. Reduce the heat, cover and simmer about 20 minutes. Add the potatoes, onions, carrots and turnips, pushing them down into the liquid. Meanwhile, parboil the peas in salted water for 3 minutes. Add to the stew and heat through. Salt and pepper to taste. Serve hot. |
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