Lamb Stew, Now Lighter and Brighter [View all]

[elleng]

(Thinking of Dad now, as the 'older' version was his favorite.)

'Sometimes making dinner is an exercise in spontaneity. You may have certain ingredients on hand and a general notion of the outcome, but not necessarily a plan for getting there.

That’s part of the fun of cooking: leaving room for spur-of-the-moment ideas, or even a shift in direction.

I had a nice boneless lamb shoulder roast, and first thought of steaming it to tenderness in the Moroccan style and eating it with harissa oil, toasted crushed cumin and coarse salt. Or I could have prepared it in a more French manner, studding it with garlic, rubbing it with rosemary and thyme and roasting it medium-rare. It’s an easy dinner, and the shoulder roast, to me, is tastier than the leaner and pricier hind leg.

What I really wanted, though, was something brothy and stewlike. I appreciate soups, stews and braises year-round, but warmer weather calls for a lighter approach.'>>>

https://www.nytimes.com/2018/05/11/dining/lamb-stew-recipe.html?

Spring Lamb and Chickpea Stew

https://cooking.nytimes.com/recipes/1019306-spring-lamb-and-chickpea-stew