Happy Monday! How was your weekend? I spent mine working at the hospital, which was actually the perfect way to deal with the inclement weather—staying inside. I love that word, “inclement.” It’s like a very fancy way of saying, “absolutely horrible” or, as we say in New York, “f***ing awful.”
To stay warm, I got to enjoy this lamb stew over the weekend. When I saw that Farmigo was featuring lamb from a local farm last week, I had to try it, since I rarely cook with it but always pin recipes I see around the interwebs. I’m glad I stepped out of the norm and made this. Aside from being delicious, this stew was also a great excuse to open a bottle of red wine. I served this over cauliflower rice and steamed red kale with a little goat cheese on top, but it would also be delicious with crusty bread and a salad on the side.
- 1 tbsp olive oil
- 1 lb lamb stew meat
- 1 lb butternut squash, peeled & cubed
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 28-oz can diced or whole tomatoes
- 1 cup red wine
- 3 cups vegetable broth or water
- 1 tbsp herbes de provences
- salt & pepper to taste
- Heat oil in a large stock pot. Add lamb meat and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
- Add squash, carrot, celery, onion, and garlic to pot. Cook until soft, 3-5 minutes.
- Add tomato, wine, and herbs. Bring to a boil then reduce heat and simmer until about half the volume, about 5 minutes.
- Add both and bring to a boil again. Add lamb meat. Simmer ~40 minutes. Season with salt and pepper.
- Serve hot.
Do you eat lamb? How do you deal with inclement weather?