Tuesday, April 3, 2007

Lamb of Spring Stew


1 1/2 lbs baby red potatoes
half a dozen carrots
2 stalks of celery
2 large parsnips
18 pearl onions
1 turnip
1 1/2 lbs boneless lamb stewing meat

Dice potatoes into one inch pieces and toss into a large crock pot or dutch oven. Slice carrots, turnip, parsnips, and celery. Toss on top of potatoes. Peel outer layer off onions and add them to the pot. Cut lamb meat into bite sized pieces and place on top.

1 Tbs butter
2-3 cloves garlic minced
1 tsp. fresh rosemary leaves
2 Cups water
2 tsp. Better Than Bouillon Beef
1 Tbs. Dijon mustard
Fresh cracked pepper
Secret Ingredient

Melt butter in a medium sauce pan and saute garlic and rosemary (cut into small pieces) for a minute or two. Turn the pepper mill over this a few times. Add water and Better Than Bouillon. Whisk until completely dissolved. Whisk in Dijon mustard. And now....

...for the secret ingredient


OK, it doesn't have to be shaped like a bunny, but the secret ingredient is...

CHOCOLATE.

Melt one oz. unsweetened chocolate in the broth and pour the mixture over meat and vegetables already prepared in the crock pot or dutch oven. Cook on low heat for 8 hours or higher heat for 5 hours.

10 oz. fresh snow peas
1 TBS. butter
1 tsp. fresh rosemary leaves
1/2 cup water
1/2 cup of dry white wine
1 Tbs corn starch
Black pepper to taste

Half an hour before cooking has ended, melt 1 Tbs. butter in a small saucepan and fry rosemary and black pepper for a minute. Add water and wine and bring to scalding. Whisk cornstarch in and stir until thickened. Remove from heat and add to the pot, stirring well. Top with snap peas 5 min. before serving.

Garnish with fresh sprigs of rosemary
Serve with plenty of fresh crusty bread and butter.
Enjoy!

7 comments:

Cheryl M. said...

Sweetpea and I are salivating looking at the lamb stew photo - so delicious looking - I must try this recipe! Soon! I think we'll have some chocolate in the house come next week...and robin eggs and jelly beans and football eggs, wink, wink ;)

Kristen Laurence said...

Ooohh! Love it! How fun, a chocolate stew!

Suzanne Temple said...

Thanks, Cheryl. I was a bit concerned about photographing stew, but I was pleased with the result.

Let me know if you try it ladies!

Ann Horan said...

Arabella! I have those dishes too. I was worried when I registered for them that I may not like them down the road but I still love them dearly.

This stew looks marvelous. I have been looking for something to make on Saturday before the Vigil that is special but not to much. It is hard to know what to eat on Holy Saturday. It is not time to indulge yet, but . . . with Good Friday over we begin to get a bit antsy around here.

Do you think I could make this with leftover lamb from our Seder meal?

Suzanne Temple said...

Ann, It is Arabella. I don't use them much, though. Corelle and Ikea are the day to day. I bet you could use leftover lamb. I don't know if it would get tough or not though.

Goslyn said...

That sounds mouth-wateringly delicious. YUMMMM.

Margaret in Minnesota said...

I agree with Goslyn: Yum.