So here’s the thing, I’ve never cooked lamb before. How is that even possible? Unlike some people, I actually like lamb, it’s just not something I order or eat very often. Honestly, for the most part, I think I actually forget it even exists. Thankfully, this month’s Soup Saturday Swappers “English Stew” themed event hosted by Sneha’s Recipe, gave me the perfect excuse to cook with it for the first time.

I bet you’re wondering how it went. Well, I think you can tell from the photos seen here that it went absolutely beautifully. The lamb truly did add just the right flavor to this root vegetable stew, without being overpowering or too greasy. I attribute that to the use of leaner lamb loin chops in this recipe, which although pricier, was way worth the extra expense. I simply cannot abide spooning through gobs and gobs of grease when eating a bowl of stew, no matter how great it tastes.

Now I can say without a doubt that lamb will be on the menu way more often in the future. I’m already contemplating purchasing loin chops again, searing them until dark golden brown, and then literally drowning them in a rich creamy sauce. Oh yeah, it’s gonna happen, and it’s gonna happen soon. Just you wait and see.

P.S. The little floral bulbs of fluff seen in this recipe’s photos are the blooming flowers from last year’s garden onion harvest. They were just too pretty not to be seen, so I thought I’d share them with y’all. Aren’t they beautiful? The bees absolutely love them, so much so, that I may have pissed them off a bit while collecting them. Thankfully, no bees, Colleen, or Brenna were hurt in the process and now the gorgeous balls of fluff are prettying up my kitchen ledge and putting a smile on my face each time I get a glimpse of them.

Ingredients:

• 2 Tablespoons Extra Virgin Olive Oil
• 1 1/2 Pounds Lamb Loin Chops
• Ground Sea Salt
• Freshly Ground Black Pepper
• 1 Large Sweet Yellow Onion, Diced
• 1 Fennel Bulb with Fronds, Diced
• 1 Turnip, Peeled & Diced
• 5 Carrots, Peeled & Diced
• 3 Large Red Potatoes, Peeled & Diced
• 1 (28-oz.) Can Petite Diced Tomatoes
• 1 (32-oz.) Carton Beef Stock
• 1 (14.9-oz.) Can Stout
• 4 Fresh Thyme Sprigs
• 1/2 Cup Whole Milk
• 6 Tablespoons Corn Starch
• 1 Tablespoon Honey
• 1/2 Teaspoon Ground Sea Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 1/4 Teaspoon Garlic Powder

Directions:

1. Place the olive oil in a large Dutch oven or skillet over high heat.
2. Liberally salt and pepper both sides of the lamb loin chops and then sear them in the very hot olive oil until browned.
3. Place the browned lamb loin chops in the bottom of a crockpot in a single layer.
4. Reduce the heat to medium and saute the onions for 2 minutes, stirring constantly.
5. Arrange the onions on top of the lamb loin chops and then layer with the fennel, turnip, carrots, red potatoes, and diced tomatoes.
6. Pour in the beef stock and stout and then press the fresh thyme sprigs down into the liquid.
7. Cook for 8 hours on low heat.
8. Carefully remove the lamb loin chops from the crockpot and use a fork to finely shred the meat. Discard the bones and any large chunks of fat. Place the shredded lamb back into the crockpot.
9. In a small bowl, whisk together the milk, corn starch, honey, salt, pepper, and garlic powder.
10. Add the mixture to the crockpot, stir to combine, and then raise the temperature of the crockpot to high.
11. Cook for an additional 30 to 60 minutes, or until the stew has thickened.

Suggestions:

• Liberally salting and peppering the lamb loin chops will help add flavor to the stew.
• Make sure you remember how many lamb loin chops you put in the stew to ensure that you remove the bones from all of them.
• I waited until the last hour of cooking time to add additional spices to the stew so that their flavor would not be lost and the vegetables would not develop a funky texture.
• Garnish with additional fresh thyme before serving.

Improvements:

• During the last 30 to 60 minutes of cooking time, add fresh or frozen peas to the stew.
• If you find that lamb loin chops are not affordable or perhaps you prefer not to eat lamb, replace the lamb with beef.
• Serve this stew with these Chobani Simply 100 Blueberry Dinner Muffins.
• As always, I used Miss O’Hara to make this English stew. She truly is a wonder.
  
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  Lamb & Root Vegetable English Stew – #SoupSwappers

  

  Ingredients:

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 1/2 Pounds Lamb Loin Chops
  • Ground Sea Salt
  • Freshly Ground Black Pepper
  • 1 Large Sweet Yellow Onion, Diced
  • 1 Fennel Bulb with Fronds, Diced
  • 1 Turnip, Peeled & Diced
  • 5 Carrots, Peeled & Diced
  • 3 Large Red Potatoes, Peeled & Diced
  • 1 (28-oz.) Can Petite Diced Tomatoes
  • 1 (32-oz.) Carton Beef Stock
  • 1 (14.9-oz.) Can Stout
  • 4 Fresh Thyme Sprigs
  • 1/2 Cup Whole Milk
  • 6 Tablespoons Corn Starch
  • 1 Tablespoon Honey
  • 1/2 Teaspoon Ground Sea Salt
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 1/4 Teaspoon Garlic Powder

  Directions:

  1. Place the olive oil in a large Dutch oven or skillet over high heat.
  2. Liberally salt and pepper both sides of the lamb loin chops and then sear them in the very hot olive oil until browned.
  3. Place the browned lamb loin chops in the bottom of a crockpot in a single layer.
  4. Reduce the heat to medium and saute the onions for 2 minutes, stirring constantly.
  5. Arrange the onions on top of the lamb loin chops and then layer with the fennel, turnip, carrots, red potatoes, and diced tomatoes.
  6. Pour in the beef stock and stout and then press the fresh thyme sprigs down into the liquid.
  7. Cook for 8 hours on low heat.
  8. Carefully remove the lamb loin chops from the crockpot and use a fork to finely shred the meat. Discard the bones and any large chunks of fat. Place the shredded lamb back into the crockpot.
  9. In a small bowl, whisk together the milk, corn starch, honey, salt, pepper, and garlic powder.
  10. Add the mixture to the crockpot, stir to combine, and then raise the temperature of the crockpot to high.
  11. Cook for an additional 30 to 60 minutes, or until the stew has thickened.

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Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. To join Soup Saturday Swappers you can send an email to wendyklik1517@gmail.com. Visit our Pinterest board to find more great soup and stew recipes.