We're all set! The last of the Thankgiving turkey made an appearance at the dinner table in the face of a casserole and that means, it's done. I don't think I'm alone in that by day 4 after Thanksgiving the sentiment around the table is, it's "enough with the turkey already"!.
Which brings us to this factoid. We’re nutters for lamb in our family.
We crave spring goat when we do our Punjabi dishes and crave lamb for our stews, roasts and everything in between.
Nothing screams a hearty cool weather meal to me than a pot of lamb stew simmer on the stove top. It brings the point home when I look outside my window and all I see is rain with temps at 36 deg F. Like I said, cool cool weather.
So when my bright red Emile Henry Brazier makes an appearance on the counter top, the boys know something good is in the works.
Every winter, I do a little trot around the globe with my lamb – Irish stew, French Stew and of course all manner of Italian stews. When I don’t want to fuss around the kitchen, I tend to headstraight for my Italian recipe. It hardly requires an involved prep work and once you get the lid on, you’re nearly there….an hour and half later of course!
Sicilian lamb stew is lovely in that it is cooked with saffron. What’s not to love?!
But this herb lamb recipe from Molise is lovely in that it involves mashing up anchovies in a bowl along with loads of fresh sage, rosemary and garlic and olive oil. It is then sautéed in a little olive oil until fragrant with red onions and finally the lamb. A splash of wine and water with a lid…and an hour and a half or so later, a fantastic dinner is done!
And while the stew simmer away, curl up on the couch with a glass of vino, a good book, a cuddly blankey and the rest will follow.
What say you?