Friday, October 24, 2008

Lamb and Rosemary Stew

This is an adaptation on one of my favorite winter dishes. The original is a wine stew with beef. I simply change the beef out with a leg of lamb, and added rosemary.

3-4 lbs of cubed lamb
1 qt (small bottle) red wine
2 can tomato soup
2T kitchen bouquet (can find in seasoning isle)
3bay leaves
2 TBS fresh rosemary chopped up
6 medium potatoes quartered
6 carrots chunked
6 stalks of celery in chunks
4 medium onions (cut into large piece, quarter than half the quarter)
2 c. frozen peas
Salt to taste
1 tbs of fresh rosemary chopped up

Season meat (salt pepper, garlic..whatever) and brown. Combine the first 6 ingredients and cook over low heat for 2 hours. Add vegetables and cook an additional 40 minutes before serving. Stir occasionally add water if needed. Add the last TBS of rosemary about 10 minutes before done or when you reheat it if you make this the day before serving (see note below).

One very important thing to note with this is that it is better if made a day a head of time which makes it ideal for a dinner party.

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