These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Chunky Lamb Stew

From Monroe Farm Market

<p>This recipe is very hearty and full of vegetables!</p>
Source: (Entered by Jennifer Copeland)
Serves: varies

1 pound lamb stew meat

Step by Step Instructions
  1. Ingredients: 1 pound lamb stew meat, cut into 1-inch cubes 1 tablespoon olive oil 1 large onion, chopped 3 medium carrots, chopped 2 large celery stalks, chopped 3 large potatoes, chopped 3 medium turnips, peeled, chopped 1 (15-ounce) can stewed tomatoes 1 (15-ounce) can beef broth 1 tablespoon soy sauce 1 teaspoon sugar ½ teaspoon sea salt 2 tablespoons all-purpose flour 2 tablespoons grated lemon zest 1 tablespoon chopped fresh parsley 1 (10-ounce) bag frozen green peas Directions: 1) Heat oil in a large pot over medium-high. Add lamb and brown on all sides, about 8 minutes. Remove from heat; set aside. Add onion, carrots, and celery to pot; cook until softened, about 5 minutes, stirring occasionally. 2) Add potatoes, turnips, tomatoes, broth, soy sauce, sugar, salt, and reserved lamb to pot. Bring to a boil over high heat; reduce to a simmer and cook until meat is tender, about 45 minutes. 3) In a small bowl, whisk flour zest, and parsley with ¼ cup water. Add to lamb mixture, along with peas. Stir well to mix. Cook until peas are warm, about 10 minutes. Serve.