Festive Lamb Stew

Do you like roasted lamb? I don’t serve it nearly as often as roasted beef, because it’s more expensive, but a good lamb roast (and lamb stew made from the leftovers) can be a very festive addition to holiday menus.First: roasted lamb: Choose a size that is about twice what you’d normally serve for your dinner, sprinkle heavily with your favorite seasonings (mine are minced garlic, onion powder, Montreal steak seasoning, salt and pepper) and fill up the pan with potatoes, carrots, onions, and 2 cups water. Cover and roast in the oven at 350°F. for 2.5 hours or until very tender.

Festive Lamb Stew
(Serves 6-8…or about as many as you served for your original lamb dinner)

Chop up the remaining lamb, potatoes, onions, and carrots into bite-sized chunks. Pour all the broth from the bottom of the roasting pan plus 1 cup of water into the cooking pot. Add:
1 cup cooked or frozen corn
1 cup cooker or frozen peas
1 teaspoon minced garlic
1 bay leaf
1/2 teaspoon seasoning salt (I like Lawry’s, but whatever you like is best)
1/2 teaspoon crushed basil
1/4 teaspoon crushed oregano
1/2 teaspoon red curry powder
Salt and pepper
to tasteCook it over medium heat until everything starts to simmer. Reduce the temperature to low and continue simmering for 15 minutes, stirring occasionally to make sure nothing sticks to the bottom. Add 1/3 cup flour and stir until you have a light, smooth gravy for the stew. Taste test it again and adjust the seasonings if needed (salt and pepper).     Serve it up as a meal in itself, or possibly with a side salad and garlic bread.

The next day John seeth Jesus coming unto him, and saith, Behold the Lamb of God, which taketh away the sin of the world” (John 1:29).

O magnify the Lord with me, and let us exalt his name together” (Psalm 34:3).

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