I love lamb! Have I mentioned that before? 🙂 Both local and domestic lamb is readily available in supermarkets where I live, so I’m always looking out for specials. I like to buy the lamb shoulder blade chops (shoulder arm chops are also good) which are tougher cuts of meat on the bone with lots of connective tissue. When slow cooked, they cook up beautifully tender with really flavorful meat.
The rosemary part of this stew is inspired by the copious quantity of rosemary that is growing along the sunny side of our house. I have to prune it back several times a year, but lately I’ve been taking sprigs of the tender new growths and tossing them in stews. This stew is so tasty, and I was surprised how much of a sweetness the root vegetables gave it.
Rosemary Lamb Stew
1-2 tablespoons oil
1 medium onion, sliced
3 cloves garlic, minced
1 pound (approx.) lamb meat on the bone (eg. lamb shoulder blade chops)
3/4 teaspoon (approx.) sea salt
1/8 teaspoon black pepper
4 whole cloves
1/2 teaspoon dried thyme
3 large carrots, peeled and sliced
1 large turnip, peeled and diced
1 large parsnip, peeled and diced
3-4 cups water
1 tablespoon apple cider vinegar
1-2 sprigs rosemary
3-4 cups chopped greens (I used swiss chard)
1. Heat oil in a large, heavy-bottom pot. Add onion and garlic and cook for about 5 minutes.
2. Add the lamb and season it with the salt and pepper. Cook for another 5 minutes or so to brown the lamb.
3. Add the cloves, thyme and all of the vegetables. Let it cook for a couple minutes until you start to smell the yummy cloves!
4. Add the water, apple cider vinegar and sprig of rosemary.
5. Cover (leaving lid open a crack if necessary) and simmer on the lowest heat for about 2 1/2 – 3 hours, stirring occasionally, until the meat is very tender.
6. With about 15-20 minutes remaining, add your greens and stir them into the stew.
7. Adjust seasonings to taste, and serve.
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