LAMB STEW

 LAMB STEW

INGREDIENTS: 2 POUNDS LAMB (CUT FOR STEW), 2 TBS OLIVE OIL, 3 WHITE AND/OR PURPLE CARROTS, 2 PARSNIPS, 2 TURNIPS, 1 ONION, 6 CLOVES GARLIC, 6 CUPS BEEF BROTH, 1 TSP SALT & PEPPER, 1/3 CUP FRESH THYME, 1 CUP BARLEY

GARNISH: 1/2 CUP FRESH PARSLEY & 2 TBS APPLE CIDER VINEGAR

SPRINKLE THE LAMB WITH SALT & PEPPER AND THEN SEAR IT ON A MEDIUM HIGH HEAT SO IT GETS BROWNED ON EACH SIDE. ABOUT 2 MINUTES PER SIDE. TAKE OUT OF THE POT AND SET ASIDE, CHOP UP THE VEGETABLES AND COOK FOR 10 MINUTES IN THE SAME POT (IF IT STICKS, ADD A LITTLE MORE OIL), ADD BROTH & THYME AND SIMMER FOR 1 1/2 HOURS. ADD THE BARLEY AND COOK 30 MINUTES MORE. ADD THE PARSLEY AND VINEGAR, MIX THOROUGHLY AND YOU ARE READY FOR DINER!!!