St. Patricks Day is just around the corner and one of my favorite meals to serve at this time of year is lamb stew. Hearty, rich and delicious, it is the perfect accompaniment to a pint of beer - especially a nice stout.
I love lamb and I am super lucky to have not only the handsomest lamb farmer in Nova Scotia as a supplier, but his lamb happens to be pretty damn good too. Bill Wood of Wood N Hart Farm has been suppyling me since I moved here back in 2005, and to this day, his lamb is still number one in my books! He can be found at the Historic Brewery Market in Halifax every Saturday morning.
This particular lamb stew was made for our TIBS Family Dinner St. Patricks Day Feast back in 2011, and it was a big hit. Hopefully you will pay Bill a visit, buy some lamb, and make a batch of this satisfying stew.
Oh yeah - don't forget to pick up some local craft beer to wash it all down. I would suggest the Propeller Lodon Style Porter or the Garrison Nut Brown Ale.
Lamb Stew
SERVES 4-6
2lbs stewing lamb
1 garlic clove; minced
1 onion; diced
4 ribs of celery; diced
2 carrots; diced
6 small new potatoes; quartered
12 button or cremini mushrooms; halved
1 Tbsp flour
1 C red wine or dark beer (see suggestions above)
1L beef or lamb stock
2 Tbsp fresh rosemary; chopped
Salt & pepper
1 C peas (fresh or frozen)
Puff Pastry stars
In a large, heavy bottomed pot, add a small amount of oil and sauté the onion and garlic. Cook for a few minutes and add the lamb. Brown. Add the celery, carrots, mushrooms and potatoes and season with salt and pepper; cook for 4-5 minutes. Add the flour and saute a further 2-3 minutes and add the wine or beer. Cook until the alcohol is cooked off and add the stock and half of the rosemary. Check for seasoning and add more if needed.
Bring to a boil and lower to a simmer and cook for 1 to 1 1/2 hours or until the lamb is tender. Once cooked, check again for seasoning and add the peas and the remaining rosemary.
Serve immediately with puff pastry stars if desired.