This evening we made Lamb “Stew” (Wink, Wink) which is basically a stew made in a frying pan, with grilled lamb chops served on top. The first thing that struck me about this recipe, aside from the ridiculous title, is that it calls for three lamb chops per person. That is an almighty amount of meat, and would make this into like a $30 meal for two. We bought a three-pack of pork chops, and there was still one left over. Anyway, this meal is very simple to make; onions, garlic, potatoes, thyme and a bay leaf are sautéed in olive oil until the onions brown. Carrots, tomato paste and celery are added to the pan, followed by flour, then red wine, then chicken stock. The whole lot then simmers until the potatoes are cooked, and parsley is added just before serving. Meanwhile the chops are seasoned with salt and pepper then grilled.
The only drawback to this meal is that it is really difficult to eat lamb chops in a bowl of stew. Trying to cut around the fiddly bone to free the meat tended to result in a spray of sauce and some very mashed potato. Other than that, this meal is very good. The stew tastes richer and more substantial than you would imagine, given the short cooking time. It went beautifully with the lamb, although it would have been equally good as a vegetarian stew, made with vegetable stock of course. It was a welcome change to eat potatoes again, and also to lay off the mushrooms for a day or two.
Tomorrow we will be having Veal Chops and Balsamic-Thyme Roasted Tomatoes and Mushrooms. Maybe the mushroom break will be for one day only.