Spring Lamb Stew
It was just a few days ago that my daughter stepped outside in the morning light and proclaimed that the smell of Spring was in the air. Since it is the first week in March, it seemed to make sense. What doesn’t make sense is our forecast for at least 6 inches of snow tonight, making it almost certain we will not have school tomorrow.
In retaliation, I’m taking lamb loin chops I defrosted and am slow cooking a Spring Lamb Stew for tonight’s dinner. We will savor it as our form of protest when the snow begins to swirl.
For a while now, I’ve been craving vinegar-spiked lamb. It’s ever since I enjoyed a lollipop lamb chop that was breaded then dipped in balsamic. The hit of acid in every bite made it mouthwatering and I’ve craved the combination ever since.
It’s with this inspiration that I start my stew by brushing each chop with a mixture of sugar and balsamic. The sugar in the marinade, helps create a caramelized crust. The chops soak in their marinade while I prep a few vegetables.
Fresh whole shallots will dissolve as they cook and will give this stew an elegance that would otherwise be overwhelmed by the sharpness of an onion.
Carrots are a must, as is fresh thyme. Since Spring is in the air, at least in our home, I’m seeking out the freshness and flavors of the season, even if it isn’t exactly reflected in our weather today.
I use vermouth to deglaze the pan as I feel the sweetness pairs nicely with the balsamic. It works for me but white wine would be a fine substitute.
Everything goes into the pan, then into a low oven to cook for the next few hours. Our home is permeated with a sweet aroma that is rounded out with the unmistakable fresh scent of thyme.
With minimal prep, it feels easy to pull out something warm and fragrant that is ready to be served. I remove the meat from the bone for my daughters but serve to my husband still on the bone, which makes it seem more elegant.
The broth is thin and delicate but with an underlying round, earthy flavor that is unique to lamb and seems to mark the change of the season away from the heaviness of a rich beef stew.
As we huddle together around the table hoping the electricity holds up against the storm, we enjoy a taste of Spring. With a haughty laugh, we let the snow fall. We are practicing our own rite of Spring to ensure that the warmth of a new season is just around the corner.
- 6 lamb loin chops
- 2 Tablespoons best-quality balsamic vinegar
- 1 teaspoon sugar
- 4 carrots, peeled and chopped
- 4 shallots peeled
- 2 celery stalks, chopped
- 4 garlic cloves, peeled and chopped
- 1 Tablespoon fresh thyme leaves, plus 1-2 thyme stalks
- 2 Tablespoons grapeseed or vegetable oil
- ¼ cup dry vermouth
- 3 cups chicken broth (I use Better than Boullion No Chicken Broth as I prefer it in flavor to any other broth, except homemade, of course)
- 1 cup frozen peas, or fresh if available
- Preheat oven to 300 degrees
- Whisk vinegar and sugar together until sugar dissolves
- Place lamb chops in a non-reactive bowl and brush with sugar and vinegar mixture, set aside while you prepare vegetables
- Heat oil in a large, oven-safe dutch oven over medium-high heat
- When oil becomes a sheen, add chops, do not overlap
- Sear chops on all sides being careful not to burn. The sugar in the marinade that creates a nice crust will also burn much more easily.
- Remove browned chops to a separate plate.
- Add vegetables, stir to brown lightly, about 2 minutes.
- Add vermouth to pan and scrape brown bits up with a wooden spoon for about 2 minutes.
- Add broth and return chops to pan
- Place cover on pan and place in the oven
- Check in an hour, spoon juices over chops, return to oven for another 30 minutes.
- Exact timing depends on the size of your chops but after 1½ hours, my chops were tender and about to fall off the bone.
