Lamb Stew

Source: Cindy B.

3 Tbsp oil and/or drippings

Lamb, cut into 1 in cubes

1 medium onion, chopped

1-3 cloves of garlic, pressed

2 Tbsp flour 

2-3 cups chicken broth( start with 2 and see how thick you want the sauce and how many vegetables you add).

1/2 cup gluten free dry white wine or additional chicken broth

2 Tbsp lemon juice

1 1/2 tsp salt

1/4 tsp dried majoram

1/4 tsp dried rosemary

pepper to taste

1 bay leaf

4-8 red potatoes, with skin on, cut into 1/2 inch chunks

2-3 handfuls of baby carrots, whole

If using fresh lamb, brown in Dutch over with oil. Remove lamb and set aside. Sauté onions and garlic in oil and drippings, under onions are tender. Return lamb (add leftover lamb) to Dutch oven and sprinkle with flour. Stir well. Stir in broth and other items except vegetables. Bring to a boil, cover, reduce heat and simmer for 30 minutes. Add vegetables and cover and simmer 20-30 minutes or until tender. (I added extra vegetables, so it took about 45 minutes.) (Also you might need to add broth to cover vegetables.) Remove bay leaf and serve. I served it over Quinoa that was left over from the day before. Other ideas to add as vegetables - pearl onions, peas (last 5 minutes), turnips, celery. If you sauce is too thin, you can mix 1 Tbsp. water and 1 Tbsp. thickening agent (cornstarch, flour, potato starch) together and add this to the stew. Heat to a boil.