Lamb Stew


The vegetables and gravy are the true stars of this show.


1/4 lb. butter (one stick)

6 round-bone shoulder lamb chops, trimmed of fat

2 cups beef broth (can substitute chicken broth)

1 clove garlic, chopped

2 tsp. salt

1/4 tsp. pepper

2 lb. pearl onions, peeled and left whole (can substitute 4 large onions, divided into eighths)

12 whole mushrooms, stems trimmed

8 red potatoes, quartered

1/2 lb. green beans, cut into one-inch pieces

1 cup light cream (Half and Half)

1/4 cup flour

In a Dutch oven, melt butter on medium heat.

Brown chops for 2 minutes per side.

Add broth, garlic, salt, and pepper.

Cover and bring to a boil; then lower heat and simmer 1 hour or until chops are almost tender.

Add onions, mushrooms, potatoes and green beans.

Cover and simmer 15 minutes or until vegetables are tender.

Mix cream and flour; stir mixture quickly into Dutch oven.

Simmer, stirring for several minutes until sauce bubbles and thickens.