Stewed Lamb with Leek Sauce
|Lamb riblets/Breast||4 Pound, cut into serving size pieces|
|Onion||1⁄2 Pound, peeled and quartered (Medium Ones)|
|Water||2 Cup (32 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Rosemary leaves||1⁄2 Teaspoon, crumbled|
|Potatoes||6 Medium, pared and cut into 1-inch pieces|
|Sweet potato||1 Large, pared and cut into 1-inch pieces|
|Leek||1 , washed and sliced 1/4 inch thick|
|Flour||1⁄4 Cup (4 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
1. Heat a kettle or Dutch oven over medium heat. Brown lamb, a few pieces at a time, removing pieces as they brown. (No need to add extra fat for browning.) Saute onions in drippings in kettle 10 minutes, or until nicely browned. Remove; reserve.
2. Return meat to kettle; add water, salt, Worcestershire, rosemary and pepper. Heat to boiling; lower heat; cover; simmer 30 minutes. Add potatoes, sweet potatoes and onions, pushing them down under liquid. Simmer 40 minutes longer, or until meat and potatoes are tender. Meanwhile saute leek in butter or margarine in small skillet, 10 minutes, or just until tender. (Do not brown.)
3. Lift out meat and vegetables and arrange on a shallow heated serving dish along with leek; cover and keep warm.
4. Let fat rise to top of meat-vegetable broth; skim off all possible fat; heat broth to boiling. 5. Blend flour and water in a small cup; stir into boiling broth. Cook and stir until gravy thickens and bubbles 1 minute. Pour over lamb. Sprinkle with chopped parsley, if you wish.