Mashed potatoes and gravy is the ultimate comfort food, and it’s even better with stewed lamb.
Lamb is harvested in winter and early spring for Easter celebrations, but meat and gravy served over mashed potatoes is a quick and satisfying end to any chilly spring day. Grassfed lamb is flavorful and healthy, but you can substitute beef if that’s what’s available to you. Mash your potatoes with a handful of fresh herbs, such as dill, and a dollop of fresh butter and heavy cream.
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Fresh Spring Recipes from the Garden
Yields 4 servings.
1 pound lamb stew meat or ground lamb
1/2 cup chopped onion
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 tablespoon lamb seasoning (like Penzey’s)
2 tablespoons Worcestershire sauce
1 1/2 cups whole milk
Salt and black pepper, to taste
Combine stew meat and onion in large skillet; cover and cook over low heat, stirring occasionally, for about 1 hour, or until meat is tender. If using ground lamb, cook uncovered until done, about 10 minutes, breaking into crumbles as it cooks.
Increase heat to medium and stir in garlic, flour, seasoning and Worcestershire sauce; cook for 3 minutes, stirring constantly. Gradually stir in milk, whisking to break up any clumps. Cook, stirring frequently, for 5 to 10 minutes, or until mixture boils and thickens. Season with salt and pepper. Serve over mashed potatoes.
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