First off I'd like to feature the folks at Triple M Bar Ranch, David & Mary (a.k.a "the lamb lady") These lovely people were our first stop this weekend to pick of some fresh lamb pieces for stew. My husband is the happy recipient of my cooking endeavors and swears that lamb makes the very BEST stew ever (see my recipe below)
"Triple M Bar Ranch lamb meat is all natural, which means we do not use growth hormones or antibiotics. Our meat is lean and a good source of protein, vitamin B12, niacin, zinc, selenium, in addition to iron and riboflavin. Our meat has a unique, mild flavor due to the feed used to grow our lambs. They begin on grass pastures then go to melon and vegetable pastures, including cantaloupes, watermelons, tomatoes, chilies, peppers, onions, okra, and eggplant. The lambs also graze on crop stubble during winter months. The lambs are processed when they are less than 1-year old at a USDA-inspected facility in southern Colorado."
DR. JILL'S LAMB STEW
- 1 package lamb stew meat
- Fresh herbs - rosemary, basil, oregano
- Small bunch of grilling onions chopped into bite-size pieces
- Bag of new baby white or red potatoes, cut up into quarters
- Fresh rainbow carrots from market, cut into bite-size pieces
- Fresh chopped parsley
- Fresh chopped or freeze dried garlic 1-2 TBSP
- REAL sea salt to taste
- 1-2 cups of water
Place thawed lamb in bottom of crock pot, sprinkle fresh herbs (especially rosemary) directly onto lamb meat pieces and layer potatoes, carrots and fresh herbs. Finally pour water on top of mixture and salt well. Turn on HIGH heat setting for 1 hour and then LOW for 8-9 hours.
I served to Aaron with a slab of thick-sliced Canyon Bakehouse Caraway gluten-free bread and organic butter.... and now he thinks I'm the best wife ever!