Lamb & Barley Stew

[sazemisery]

Yesterday morning started off a muggy 52 degrees @ 5:00 am. By 5:00 pm it was 32 degrees and windy. Time for something warm and comforting.

I purchased 2 "racks of lamb" from the food co-op. Someone didn't tell the butcher that you leave the ribs intact so they can be utilized as handles. I removed the stubs of the ribs and fat (think lamb stock) and was left with two beautiful tenderloins. Now I could have gone all out and roasted the loins but I wanted stew.

I dusted the lamb cubes with flour, salt and pepper and sauteed it along with mirepoix* and barley. Chicken stock, herbes de provence and an hour later...............


Heaven. The lamb's tenderness was supercalifragilisticexpialidocious. It was a perfect stew for a blustery day. Paired with a wedge of romaine topped with broccoli and mozzarella with a dab of Jaque's Ranch Dressing and sourdough baguette slices toasted with parmesan.

Tongue-gasmic and oh-so simple.






*Mirepoix- mixture of onions, carrots and celery used as a flavor base in sauces, soups, stews and stocks. Not to be confused with the "Holy Trinity" of onions, celery and bell pepper used in Cajun cuisine.

[Blues Heron]

1. This sounds seriously delicious!

I usually use lamb shanks for this kind of stew, may have to splurge on the racks! It's the holidays, right? Thanks for posting this!

[hippywife]

2. I wish I could like lamb.

I'm just not thrilled with it. Glad your's turned out so much to your liking and made a fabulous meal.

Did you happen to see the note on supernova's thread about flat iron steaks? If you like them, Downings will have some available next month.

[sazemisery]

3. Yes, that will be on my co-op order for January

I will be glad when the order closes tomorrow. I keep going on there everytime Bob sends an update and I see something I just MUST have.:)


Went to work this afternoon. Could actually shift the Jeep without pain.

[hippywife]

4. LOL!

Glad I'm not the only one who does that! :hi:

[hippywife]

5. Glad you're feeling better! :0) n/t

[mike_c]

6. I made something really similar last night....

Used two lamb shanks. Veggies were chopped leeks, shallots, capers, garlic, baby bella mushrooms, Swiss chard (stripped from the ribs) and quartered yukon gold potatoes. Seasoned with fresh rosemary and california bay leaves, salt and pepper. Liquids were olive oil, beef stock, 1/2 cup brandy, a splash of balsamic vinegar, and some kecap manis (sweet soy sauce).

Browned the lamb shanks in oil, added the veggies except the potatoes and chard. Deglazed with brandy. Added other liquids and seasonings, simmered covered for an hour. Took out the shanks and chopped the meat finely, then added it back to the pot along with the bones. Added the potatoes and chard. Covered and simmered until everything was done and the stock had reduced by about one third-- probably another 1/2 hr.

[sazemisery]

7. Wow, I bet that was delicious.

I went for simple with my stew 'cause it was a weeknight. I've already printed this out so I can remember your combo of flavors.:hi: