Roasted Lamb & Fresh Tomato Stew
A heavenly mash up of garden tomatoes and lamb meat. Add in the two flavor enhancers, onion and garlic, plus other garden herbs and what comes forth is something like an Italian stew. (if that's a thing even)
Ingredients:
- 1 Lamb Roast from The Foragers' Farm (Shoulder, Leg or Shank)
- 3-5 whole tomatoes
- 1 Onion
- Garlic powder
- Salt & Pepper
- 3-5 cups of water
Bonus ingredients to give it richer flavor:
- Fresh jalapeño or serrano pepper (if you like spice)
- Fresh Rosemary sprigs
- Fresh Oregano leaves
Directions:
- Place thawed lamb roast into Dutch oven and pile on the remaining ingredients.
- Roast in the oven at 250F for 4-6 hours.
- Pull out whole tomatoes, place in blender (I used a Nutribullet) and make puree.
- Pull out roast, pick off the bone and shred.
- Place pureed tomatoes and shredded lamb back into Dutch oven with remaining broth and simmer on stovetop until you're ready to eat.
Enjoy!
Shepherd Jordan's notes:
I got this recipe idea from a farmer/butcher named Craig Taffaro at Melvin Hill Meats.
His objective for this recipe was to make tomato sauce by setting aside the pureed whole tomatoes for future use.
But when I pureed my whole tomatoes, I couldn't resist putting them back in with the lamb meat and making it into a stew.
It was truly delectable.
Make sure you add enough salt!
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Pics from the process:
