And while the New Zealanders, Australians, Brits, Scots, and Irish would strenuously object, Colorado has close to the best lamb in the world. It’s rare to find any in the store in Colorado itself–horrible pun, but there it is; I use it often. We once had some Colorado lamb in a swank restaurant in London paired with high-priced French wine. (The quintessential pairing for lamb is Bordeaux.) But I’m an American and I adore lamb with Oregon Pinot Noir. The lack of Colorado lamb in Colorado groceries is a common complaint of mine. I apologize to those of you who’ve heard it before.
Want to buy American lamb? Check HERE.
If you’re like me and you can’t find any Colorado lamb without ordering it online (and that’s something you can do in the states), choose any lamb shoulder or boned leg of lamb for the meat in this stew. You can find a good-looking, decently-priced boneless leg of lamb at Costco; cut it up, use some and freeze the rest for another day. Alternately, California or other American lamb is often found in the regular grocery chains. Any will work and you don’t need too terribly much. Lamb is rich and that’s a complimentary way of saying it’s fatty and fattening. Let’s call it a treat. And who wants stew made with lean meat? What would THAT taste like? We’re talking stew here. Continue reading