Spring Lamb Stew
It was just a few days ago that my daughter stepped outside in the morning light and proclaimed that the smell of Spring was in the air. Since it is the first week in March, it seemed to make sense. What doesn’t make sense is our forecast for at least 6 inches of snow tonight, making it almost certain we will not have school tomorrow.
In retaliation, I’m taking lamb loin chops I defrosted and am slow cooking a Spring Lamb Stew for tonight’s dinner. We will savor it as our form of protest when the snow begins to swirl.
For a while now, I’ve been craving vinegar-spiked lamb. It’s ever since I enjoyed a lollipop lamb chop that was breaded then dipped in balsamic. The hit of acid in every bite made it mouthwatering and I’ve craved the combination ever since.
It’s with this inspiration that I start my stew by brushing each chop with a mixture of sugar and balsamic. The sugar in the marinade, helps create a caramelized crust. The chops soak in their marinade while I prep a few vegetables.
Fresh whole shallots will dissolve as they cook and will give this stew an elegance that would otherwise be overwhelmed by the sharpness of an onion.
Carrots are a must, as is fresh thyme. Since Spring is in the air, at least in our home, I’m seeking out the freshness and flavors of the season, even if it isn’t exactly reflected in our weather today.
I use vermouth to deglaze the pan as I feel the sweetness pairs nicely with the balsamic. It works for me but white wine would be a fine substitute.
Everything goes into the pan, then into a low oven to cook for the next few hours. Our home is permeated with a sweet aroma that is rounded out with the unmistakable fresh scent of thyme.
With minimal prep, it feels easy to pull out something warm and fragrant that is ready to be served. I remove the meat from the bone for my daughters but serve to my husband still on the bone, which makes it seem more elegant.
The broth is thin and delicate but with an underlying round, earthy flavor that is unique to lamb and seems to mark the change of the season away from the heaviness of a rich beef stew.
As we huddle together around the table hoping the electricity holds up against the storm, we enjoy a taste of Spring. With a haughty laugh, we let the snow fall. We are practicing our own rite of Spring to ensure that the warmth of a new season is just around the corner.
[amd-zlrecipe-recipe:10]