Ross Hunter's Lemony Lamb Stew
7 pound leg of lamb
Salt and freshly ground pepper
3/4 cup fresh lemon juice
About 2 cups water
6 peeled pearl onions
1 bunch young carrots, peeled
6 small red potatoes, scrubbed
1/2 stalk of celery with leaves
2 ripe tomatoes, peeled, cut in halves
1 cup fresh large peas
Strips dried (or flakes) sweet green pepper
Have butcher remove fell, bone out, and trim off excess fat. Cut meat into 2-inch pieces; season well.
Heat 1/4 cup lemon juice in large casserole-skillet until steaming. Quickly brown lamb and onions on all sides in lemon juice. Remove onions; set aside. Add remaining lemon juice and water (enough to barely cover lamb). Cover, simmer 45 minutes.
Prepare vegetables as follows: Cut carrots into 2-inch pieces, round off edges forming miniature carrots. Cut potatoes into halves, chop celery into 1-inch pieces.
Add carrots to lamb, cover, simmer 10 minutes. Add potatoes, celery, leaves, cook 20 minutes. Lastly, add onions, tomatoes, cook 10 minutes longer. Add peas, cook uncovered until barely tender. More water may be added as needed. Correct seasonings. Garnish with strips of dried green sweet pepper. Serves 6.