As an adolescent traveling in Ireland I admired the sheep dotting the
landscape by day and dined on lamb stew or chops by night. This routine suffered
a brief interruption when my sister pointed out the disconnect. Recipe adapted from one printed in a Williams Sonoma catalog.
YOU WILL NEED:
In a Dutch oven or heavy bottomed pot heat 2 T olive oil over a medium flame.
Working in batches, brown:
When all the lamb is browned return to the pot and add:
Cook for a few minutes until translucent. Add:
Stir and cook flour for 1-2 minutes. Add:
Bring to a boil, then reduce heat and simmer, uncovered for about 15 minutes. Add:
Cover and simmer for 30 minutes. Stir, cover and allow to simmer another 30-4 minutes. Add:
Simmer 5 minutes until asparagus are cooked through. Season with salt and pepper and serve.
copyright 2008-2014 Katie Fairbank