Some people regularly hit the clearance racks at their favorite clothing stores, but not me. My stomping grounds are the local meat counters on the lookout for deep discounts. When meat is close to its expiration date, the price drops. I see it as a great opportunity to save money on groceries and try new recipes!
My most recent bargain – boneless butterflied legs of lamb. Since lamb is one of my favorites, I grabbed both pieces and gleefully brought them home as visions of stews and kabobs danced in my head!
I threw both packages in the freezer until I started craving some stew.
Lamb Stew à la Bradley Nierenberg
1 Tbsp unsalted butter
1 Tbsp olive oil
2 Tbsp flour
1-1.5 pounds lamb (trimmed and cubed)
1 medium onion (halved and thinly sliced)
2 cups carrots (peeled and cut into chunks) (Full disclosure: I used two ginormous carrots in this stew…my chunks of meat are much larger than they appear next to the carrot coins!)
5-6 sliced baby portabella mushrooms
5-8 bay leaves
2 tsp. rosemary (dried or fresh)
1 cup chicken stock
Trim and cube lamb. Season with salt and pepper. Heat butter and oil in heavy bottomed pot. Brown lamb.
Sprinkle browned cubes with flour.
Cook 2 minutes longer, stirring so that it does not stick. Remove lamb with slotted spoon and set aside.
Add a bit more olive oil to the pot and saute onions, mushrooms, and carrots. Reincorporate meat.
Add bay leaves, rosemary, salt, pepper. Stir.
Add chicken stock. (Tip: As you can see in the photo, I added too much chicken stock and it never thickened up. I think 1 cup will be perfect. but, if you want more “gravy” then use 2 cups but add more flour.) Bring to a boil. Lower heat and simmer covered until lamb is tender. This takes about an hour. Uncover and continue to simmer until ready to serve.
Season as needed. Serve with mashed potatoes, egg noodles, or polenta.
What’s in your favorite lamb stew? Please share your recipe with us!