Harvest Lamb Stew.

18 06 2009

This meal was delicious, but not the best for a hot summer night! In any event, this is a keeper. Simple and flavorful and could easily be made in the  crock pot. For those of you who make your own baby food- this would be a great recipe to use!

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Harvest Lamb Stew

1 lb. Lamb stew meat

1 T. Olive oil

1/4 red onion, sliced

3 garlic cloves, minced

2  c. butternut squash, cut into chunks (I used frozen!)

1/2 c. pearl barley

1 bay leaf

3 sprigs thyme

3 c. tomato juice

Heat medium skillet on HIGH.  Salt and pepper the lamb chunks. Brown lamb about 1 minute, turning once. Remove to roast pan or dutch oven (center should be red).  Turn heat down to medium and add oil, onion, garlic, squash, bay leaf and thyme. Cook about 5-8 minutes and add barley. Cook, stirring, an additional 2 minutes and add to pan with the lamb. At this point it should look like this:

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Pour tomato juice over mixture and bake at 325 for about 2 hours (or place in crock pot for 3-4 hours on low) Salt and pepper to taste. Garnish with fresh thyme.

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