Julie Andrews' Lamb Stew
4 lbs boneless lamb (leg or shoulder) cut into 1-inch cubes
Salt and freshly ground pepper
1 large onion, diced
1 large pinch of thyme
4 sprigs of parsley
Water (or diluted beef broth) to cover
8 medium-sized carrots, peeled, quartered
4 medium-sized potatoes, halved
12 pearl onions, peeled
1 tbsp. Worcestershire sauce
Freshly minced parsley
Place lamb in bottom of large saucepan (or Dutch oven). Season liberally with salt and pepper. Add bay leaf, onion, thyme, parsley and liquid (water or diluted canned beef broth) to pan. Bring to boiling point. Cover and simmer about 1 1/2 hours (or until meat is fork-tender). Add carrots, potatoes and whole onions. Cover and cook until vegetables are tender (about 30 minutes). To serve remove lamb to heated serving bowl. Strain the liquid from the vegetables and place them on top of the lamb in serving bowl. Skim any fat from top of the cooking liquid. Cook to reduce in volume, season with Worcestershire sauce to taste and pour over lamb and vegetables. Garnish with parsley. Serves 8.
Thoughts: Julie's stew can be made with small loin lamb chops (bone-in). Adjust cooking time to allow meat to simmer only 15 minutes. If desired, fresh garden peas or cabbage (quartered) may be added at the end and cooked long enough to tenderize the vegetables.