Bag End Lamb Stew
YIELD: 2 PREP TIME: 30 MINUTES TOTAL TIME: 1 HOUR 20 MINUTES

Ingredients:

2 Tbsp vegetable oil
200g lamb shoulder, 2″ cubes
1 medium carrot, peeled and 3/4″ diced
1 medium turnip, peeled and 1/2″ diced
1 large waxy potato, peeled and 1/2″ diced, cooked
2 cloves garlic, minced
1 shallot, finely diced
2 bacon, preferably British bacon but American will work, diced
1 cup 1″ diced mushrooms
2 Tbsp all-purpose flour, plus extra to coat
1 sprig rosemary
1 sprig oregano
16oz water or stock
Salt and pepper to taste

Directions:

Heat a heavy bottom pan over medium high heat. Add the vegetable oil. Toss the lamb in a bit of flour to coat. Carefully add the lamb into the hot pot and brown on all sides. Make sure the lamb is evenly spread out so it has room to brown or it will just steam if there is too much meat in the pot at once. When the lamb is brown on all sides, take it out of the pot and set it aside.
Turn the heat down to medium and add a bit more oil into the pot, add your minced garlic, shallots, and bacon. Cook for 5 minutes and add the diced mushrooms. Cook until mushrooms are golden. Add the diced carrots, turnips, potatoes, rosemary, and oregano. Cook for 8-10 minutes. Add the 2 Tbsp of flour and cook for 2-3 minutes. Add the lamb back into the pot. Season with a bit of salt and pepper and add the water or stock. Scrape the bits off the of the bottom of the pan and let it come to a simmer. Turn down the heat to medium low and cover with a lid. Let it simmer for 30-45 minutes and then serve!