Lamb Chop and Vegetable Stew
Of all meats, nothing beats the flavor of lamb, as far as I am concerned. There is a lot you can do with lamb chops, but if you’re going for a delicious stew, then slow-cooking and simmering would be the way to go. For this recipe, I opted for balancing meat, soup and vegetables . What a satisfying delight!
1 lb. lamb chops (about 4 pieces)
4 small potatoes, skin on, cleaned, brushed and cut in half
4 brussel sprouts, cut in half
1/2 red bell pepper, seeded and sliced into 1/2-inch squares
1 small carrot, skin on, cleaned and brushed, sliced
1/2 medium onion, sliced
1/2 tsp garlic powder
Salt and pepper to taste
2-3 cups water (depending on how much soup you’d like)
2 tbsps fish sauce
1 vegetable bouillon cube
Sliced green onions for garnish
First, brown the lamb chops on either side using a heat plate or pan over the stove. Place browned lamb chops into a large pot. Add water, garlic powder, onions and salt and pepper to taste. Bring to a boil. Skim the scum that forms on top of the liquid. Add fish sauce. Reduce heat and let simmer for about 30 minutes or until the desired tenderness of the lamb is achieved. Add vegetable bouillon. Add in potatoes, carrots, brussel sprouts and bell pepper and continue cooking for another 3-5 minutes. Remove from heat and serve warm in a soup bowl. Garnish with green onions.