Ingredients:
5 pounds lamb shoulder chops
20 baby red-skinned
potatoes
6 large carrots, peeled, quartered
2 medium leeks (white and pale greens parts only),
1/3 cup chopped fresh parsley split lengthwise, cut into 1/2-inch-thick slices
1 1/2 tablespoons chopped fresh thyme 2 cups water
Trim and
reserve fat and bones from lamb.
Cut meat into 1 1/2-inch pieces.
Place fat on stove over medium-high heat.
Cook fat until 3 tablespoons drippings are rendered, about 5 minutes.
Using large spoon, remove any solid fat from pot; discard.
Sprinkle lamb with salt and pepper.
Working in batches, add lamb to pot; sauté until brown on all sides, about 5
minutes per batch.
Using slotted spoon , transfer lamb to plate.
Add bones to pot; cook until brown, about 5 minutes.
Using tongs, transfer bones to plate.
Add vegetables, parsley and thyme to pot; stir to coat with drippings.
Return meat and bones to pot.
Add 2 cups water and bring to boil.
Reduce heat to medium-low.
Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring
occasionally, about 1 1/2 hours.
Discard bones.
Place 1 cup vegetables in processor; puree.
Add to stew. Season with salt and pepper. (Can be made 1 day ahead. Cover;
chill. Simmer before serving.)
6 servings