I don’t know why the chicken broth and the Vermouth works so well in this recipe, but it just does!  Perfect for a chilly night’s meal served with a warm artisan bread loaf.  It’s even better the next day when it has all night to meld those flavors together.

Lamb Stew

2 T olive oil

2-3 lb rolled lamb roast (no bone and they are usually netted) Cut into 1- inch cubes after trimming the fat

1 med. yellow onion quartered and sliced

3 cloves garlic chopped

50 oz. of chicken broth

1 C dry white wine (Vermouth)

2 T tomato paste

2 T chopped fresh rosemary or 1 tsp. dried

2 T chopped fresh thyme or 1 tsp. dried

2 bay leaves

1/2 tsp. kosher salt

1/2 tsp. fresh ground pepper

3 carrots peeled and cut into 1 inch pieces or use 1 1/2 C of  the baby carrots out of the bag

12 new small red potatoes unpeeled (3/4 to 1 inch diameter)

2 parsnips cut into 1-inch pieces

2 green, red, or yellow peppers seeded and cut into wedges (I like using two colors)

1 C frozen peas

1/4 fresh chopped fresh parsley

1 C low fat sour cream

5 T flour

Preheat oven to 350*F.  In a Dutch oven over medium high heat brown meat in oil for 5-10 minutes.  Reduce heat to medium and cook the onions and garlic for about 2 minutes.  Add stock and wine, stirring to loosen brown bits on bottom of the pot.  Stir in tomato paste, seasonings, carrots, parsnips, and bring to a boil. Cover and bake about 25 minutes.

Add the potatoes, bell pepper, and peas into the stew.  Put the lamb pieces into the stew, also. Cover and bake until vegetables are tender, about 20 minutes longer.  Remove from the oven. Take out the bay leaves.

To thicken the stew, combine sour cream with flour.  Add enough of the hot juice to the mixture to blend them together without lumps. Stir the mixture into the stew and heat on top of the stove until bubbly and thickened.  Cook and stir 1 minute more.