Honey-mint-scallion marinated lamb steak leftover report

%^)

Kathleen took the leftover half of the lamb "steak" (a whole boned and butterflied leg of lamb is a LOT for just two people), cut it up into bite-size chunks, threw it in the crockpot with a couple cans of broth, added some potatoes, carrots, onions, celery, etc., and came up with an easy version of lamb stew after thickening up the broth a bit ... crusty bread to sop with ... salad and a bottle of 2004 BV Merlot Napa Valley ... and did it again - ate WAY too much again ! The flavors of the cut-up lamb were much more subtle than the original flavors all by themselves as "steak" and mixed very well with all the veggies and gravy ...

Pretty good stuff, Jenise ! Another "keeper !"

Clink !

%^)

[Jenise]

Way to go, Bill. And here's an idea: next time throw a few whole cloves in the pot and a dollop of sherry--lamb just loves cloves, and sherry does too. Really pops out the special flavors of lamb and gives the stew a sophisticated little polish.