Last year we spent Passover with relatives in Cranbury, New Jersey and we ate the most delectable lamb stew. Before you hee and haw about the traditional Easter Ham and Passover Brisket, here are some nutrition facts about lamb.
Marin Sun Farms Point Reyes Station Butcher Shop sells 100% grass-fed, finished, and pasture raised lamb.
Ingredients: 1.5 pounds of lamb stew meat, large onion, 4 cloves garlic, Meyer lemon zest & juice, bunch of fresh asparagus, 4 carrots, 1 leek, 1 bag frozen artichokes, new potatoes–5 kinds of any Spring vegetables you like, fresh parsley and thyme, extra virgin olive oil, sea salt, fresh ground pepper, vegetable broth, white wine, or just water. The photo doesn’t do it justice. The broth is a gorgeous yellow from the lemon zest and the lamb chunks barely peek out from all the colorful spring veggies.
In a bowl, combine lamb meat with the zest of one Meyer lemon, olive oil, salt, chopped garlic and pepper. Be generous with salt, pepper, lemon zest and a tablespoon of EVOO. Mix well to marinate and set aside.
Chop vegetables as you like them–big chunks are favorable in stews. Slice the onion. Chop the zested and juiced Meyer lemon.
Brown the lamb on medium high heat. Add vegetables, 2 cups of liquid (broth or water a splash of white wine) and stir to combine. Last, add the frozen artichokes and stir again. Bring to a boil. Reduce and simmer 45 minutes. Adjust spices and add fresh parsley or thyme before serving.