Mom Places Lamb Stew
4 servings

"My mother-in-laws version of lamb stew is not only tender and yummy, it's unbelievably simple to make and wildly flexible. Without the typical additives of potato or thickening for sauce, this recipe serves up well with rice, potato's, egg noodles, or biscuits. And if you want to thicken it up, you can. She was a big influence on my cooking when I was in my twenties, I learned a lot about how to adapt one recipe to different applications of plating.

The cool thing about this recipe is it's Kosher and can be served (using Kosher lamb bought from a Kosher market) for Passover as some times done by Sephardic Jews. And because lamb is a very Irish kind of meat, it's a good cook up for St. Patrick's day, too!"
~~ Submitted by Lynne D Perry




INGREDIENTS
4 lamb should blade chops
6 medium carrots
4 onions
1 bay leaves
1/2 teaspoon thyme
1/2 teaspoon oregano
3 beef bullion cubes
pepper to taste


INSTRUCTIONS
1) Trim excess fat from lamb chops.
2) Brown lamb on both sides so there is no pink showing.
3) Place browned chops in casserole dish.
4) Add the carrots, onions and seasonings.
5) Bring 1-1/2 cups of beef bullion to a boil and pour over the top of the casserole dish.
6) Bake covered for 50 minutes and uncovered for 30 minutes at 375 degrees.

NOTE: Recipe calls for 3 beef fullion cubes, but I find them a little too salty for my taste, so I use a tablespoon of beef bullion granules instead.