|With some buttered bread for dipping|
|Cube leg of lamb, remove silver skin, dredge in seasoned flour|
|Brown lamb in a pan with a little bit of fat. I use olive oil|
I like making large quantities of stew all at once. You can freeze it or can it afterwards, if any is left!
It's a go-to hearty lunch for tractor work. Planting season is here.
|I love carrots, so two good handfuls of carrots|
|Chicken broth base with 2 cups of red wine|