BLOGS

I don't know what you're eating tonight, but it's lamb stew for me. I actually made my stew a couple days ago knowing I probably wouldn't have time on Saint Patrick's Day to make such a slow-cooked treat. Lamb stew is a treat anytime, but very traditional in early spring.

It's quite simple to prepare. I used leg of lamb — a little over a pound — that I cut into 1-inch chunks dredged in flour, salt and pepper. I browned them in my stew pot with a chopped onion and a couple cloves of garlic. When the lamb was brown, I poured in half a bottle of red wine (you could substitute a bottle of Guiness stout if you're truly Irish), a can of beef stock and a can of chicken stock. I threw in sprigs of thyme and rosemary, covered the pot and let it simmer for a few hours while I did some work in the yard. You can also cook this in a slow cooker or in the oven.

When the meat started to get fall-apart tender, I added a couple large sliced carrots and a cup of frozen peas. I'll saute several sliced mushrooms and another clove of chopped garlic in olive oil and stir that into the stew just before serving tonight in a wide bowl over garlic mashed potatoes.

I plan to drink a bottle of my own stout while heating this up. A glass of cabernet and a toast to the Irish spirit will make my night. Happy Saint Patrick's Day!

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alex39     1 year, 10 months ago

St. Pat's lamb

Rick, Lamb gets my vote over corned-beef any day.

Though I do remember eating corned beef sandwiches from Deli's in NY that were well worth shouting about.

Alex

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