Lamb Stew

This is perfect for early spring, using leftover  lamb or anytime.

 1 - 1 1/2 lb. lam roast, cut into chunks

6 c. low sodium beef broth

1 medium onion chopped
2 medium potatoes chopped
2 carrots chopped
4 - 6 T. oil, divided
1 - 2 cloves garlic chopped, crushed
1/8 - 1/4 c. flour
1/4 tsp. each: salt, pepper
1/2 tsp. parsley

In a bowl combine lamb, flour, half of salt and pepper. 

Toss to coat lamb. 

Heat soup pot to medium high heat. 

Lower heat to medium, add half of oil.

Add meat and cook for 8 - 10 minutes to brown. 

Turn lamb over to brown evenly. 

While lamb is cooking, peel, rinse, chop onion and garlic.

Rinse, remove ends from, and chop potatoes.

Rinse, remove ends of carrots. 

Drain off excess fat if needed. 

Deglaze pan with some of the broth.

 Cook for 8 - 10 minutes more. 

Transfer lamb to a clean bowl.

Add more oil to pot. 

Add vegetables, parsley, garlic, rest of salt, and pepper to pot. 

Cook for 6 - 10 minutes or until done. Stir occasionally. 

Return meat to pot, add rest of broth.

Cover and cook for 1 - 2 hr. or until done stirring occasionally. 

Serves 6.

Mary Had An Easter Lamb ™

This is a simple recipe traditionally served at Easter.

5 lb boneless lamb roast
2 cloves garlic crushed and sliced.
1 lemon zested and juiced
1 T each: dried parsley, rosemary
1/4 tsp. pepper 
1/8 tsp salt (optional)

3/4 - 1 c olive oil

Preheat oven to 350.

Mix 1/2 of olive oil  salt, pepper, lemon zest, 1 clove of garlic, rosemary, parsley together in bowl,  set aside. 

Put lamb roast in roasting pan. Make slits to form small pockets all over lamb roast. Put olive oil mixture and remaining garlic slices in pockets of roast. Pour remainder of olive oil over lamb. 


Bake at 350 for 2 - 3 hours approx. or until done. Baste periodically with juices from bottom of pan. Halfway through cooking,  squeeze lemon juice all over top of roast. 

Let rest 15  -  20 minutes before carving.


Serves 10.