Spring Lamb Stew
 
 
Ingredients
For the Spring Lamb Stew:
  • 6 lamb loin chops
  • 2 Tablespoons best-quality balsamic vinegar
  • 1 teaspoon sugar
  • 4 carrots, peeled and chopped
  • 4 shallots peeled
  • 2 celery stalks, chopped
  • 4 garlic cloves, peeled and chopped
  • 1 Tablespoon fresh thyme leaves, plus 1-2 thyme stalks
  • 2 Tablespoons grapeseed or vegetable oil
  • ΒΌ cup dry vermouth
  • 3 cups chicken broth (I use Better than Boullion No Chicken Broth as I prefer it in flavor to any other broth, except homemade, of course)
  • 1 cup frozen peas, or fresh if available
Instructions
  1. Preheat oven to 300 degrees
  2. Whisk vinegar and sugar together until sugar dissolves
  3. Place lamb chops in a non-reactive bowl and brush with sugar and vinegar mixture, set aside while you prepare vegetables
  4. Heat oil in a large, oven-safe dutch oven over medium-high heat
  5. When oil becomes a sheen, add chops, do not overlap
  6. Sear chops on all sides being careful not to burn. The sugar in the marinade that creates a nice crust will also burn much more easily.
  7. Remove browned chops to a separate plate.
  8. Add vegetables, stir to brown lightly, about 2 minutes.
  9. Add vermouth to pan and scrape brown bits up with a wooden spoon for about 2 minutes.
  10. Add broth and return chops to pan
  11. Place cover on pan and place in the oven
  12. Check in an hour, spoon juices over chops, return to oven for another 30 minutes.
  13. Exact timing depends on the size of your chops but after 1½ hours, my chops were tender and about to fall off the bone.
Next Day Kids Lunchbox:
Leftover Spring Lamb Stew over Israeli couscous
Sliced cherry tomatoes with olive oil and a chunk of feta cheese
Recipe by FamilyandForks at https://www.familyandforks.com/spring-lamb-stew/