Here's a lamb one we really like.....and we LOVE lamb around here!!!!            

                Lamb Ragout

Serves 8   

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   6      tablespoons   olive oil
   3      pounds       lamb stew meat -- cut in 2-inch cubes
   4      medium       yellow onions -- diced
   3      stalks       celery -- sliced
   3      cloves       garlic -- sliced
   2      tablespoons   tomato paste
    1/4 cup          minced parsley
   2      teaspoons    salt
   1      teaspoon      freshly ground pepper
   1 1/2 teaspoons    dried thyme
   1      teaspoon      rosemary
   2                      bay leaves
   1      pound         small red potatoes-- peeled and quartered
   1      pound         carrots -- peeled and cut in 1" sections

1. In a large Dutch oven over medium heat, add 2 tablespoons olive oil and toss half the lamb cubes in oil; brown lamb on all sides (5 to 7 minutes). Remove to a bowl or platter and reserve.

2. Add 2 more tablespoons oil and remaining lamb cubes, browning while stirring constantly (5 to 7 minutes). Push meat to one side and add remaining oil, yellow onions, celery, and garlic. Return reserved lamb cubes to pan and cook until onions are translucent (4 to 5 minutes).

3. Add tomato paste, parsley, salt, pepper, thyme, bay leaves, potatoes, and water to cover. Reduce heat to simmer, cover, and cook 1 hour.

4. After 1 hour add carrots and pearl onions (if you wish--12 ounces) to ragout. Cook 1 hour and 10 minutes more. Serve hot.


Spaw