Lamb stew

Saturday 5 April
A lovely slow-cooked Irish stoo for a slow Saturday.
We got the week's supplies at Findlay Market, including a nice center cut lamb leg. Boned it out and saved the biggest hunk-a-hunk of burnin' lamb for a roast later. We browned a mess of onions and the bones, then the cubes of lamb meat. It simmered all day with some red wine, a small handful of thyme and rosemary. After about an hour we added a potato, cut very small, so as to break up and thicken the stoo. Then about an hour after that, potatoes in bigger slices plus lots of carrots. Barbara had the nice idea of added some asparagus stalks to make it more "du printemps."
We do a lot of prep on Saturdays as well, but a word of advice. Never listen to the end of La Bohème while peeling chilies.