So I found some lamb chops in the back of the cabin freezer and since they were older, I didn't want to just make lamb chops out of them and decided to make a stew instead. I thawed them, rinsed them off, then patted them dry. I seasoned them with salt, pepper, red pepper flakes and parsley and let them sit for a couple of hours for the salt to pull the moisture out. Then I tossed them in flour and browned them in the Dutch oven in olive oil.





Beverages were Sweetwater 420 Strain Stout and Wild Turkey 101.



I finely chopped some onion, fresh garlic, carrots and celery and added that to the lamb for it all to braise along with some tomato sauce and beef broth for a couple of hours until the meet was falling off the bones.





I pulled all the meat off the bones, tossed the bones, added more carrots, celery and some potatoes and let it all simmer for about another hour until the veggies were tender. I think Mrs. Irish threw in some fresh herbs from our cabin herb garden along the way and we served it with some crusty French bread. Good eats.



The bones cooking for a couple of hours add a nice richness to this stew.