Lamb stew

8 04 2015

just sent my father a note about what I did with the leftovers from Easter:

I made lamb stock yesterday with the leg of lamb.  Stuck the bone in the le cruset and filled it with water and let it simmer all day. Let the stock cool and put in fridge.  Today I skimmed all the fat off of the top of the stock and did the onions in it. Carrots, the lamb meat, some fresh rosemary (I realized after it went in I should have done dried and then some fresh at the end…). Let it simmer for a couple of hours.  Dumped in some sliced mushrooms.  Then about an hour ago I chunked some potatoes into it.  The house smells great and will warm my wife’s soul when she walks in the door. 

   

 

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