Lamb stew. Now there’s a recipe we don’t hear too much about these days.
I am so glad that I came across this recipe because this stew is truly a gem. I know it may be hard for some folks to get their hands on lamb but if you are able, please make this hearty stew. Here in Somerset County, PA there is a farm and restaurant that butchers and serves their own lamb. You can purchase the meat to take home if you want and that is just what I did in order to make this yummy stew. I also found some asparagus growing alongside an old dirt road and harvested it.
Once this stew in done cooking and out of the pot and on your plate you’ll be mesmerized by the rainbow of colors that the veggies portray. You’ve got asparagus and cherry tomatoes that look absolutely delectable. And guess what? They are!
The key is to cook this stew low and slow. I think you could even make this meal in your Crock Pot if you wanted, too. Just make sure to pre-cook the lamb first or at least give it a nice par-boil. Enjoy!
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Quick Tip: Toss in extra seasonings and spices to fit your flavor needs.
