2-3 lb lamb cut in 1-in. pieces (from shoulder or leg)
6 tbsp butter
6-in. strip of orange zest
1 can condensed beef broth
1/2 cup brandy
1 large clove garlic
2 jars whole small onions
4 carrots, cut into 1-in. slices
8 oz fresh mushrooms, sliced
1 tsp lemon juice
2 tbsp fresh chopped parsley
Melt 4 tbsp butter in large pan. Season meat with salt and pepper and add to pan. Mix garlic, 1/2 can broth, 1/4 cup brandy, and orange zest, then add to pan.
Simmer, covered, over low heat until meat is very tender. Stew meat requires about 2 hours, leg meat about 1 hour. Do not stir. Add more liquid if needed.
Add carrots, onions, and remaining broth and simmer 30 minutes.
Meanwhile, sauté mushroom slices in 2 tbsp butter and set aside.
To serve, add mushrooms, parsley, lemon juice, and remaining brandy. Adjust salt and pepper if needed, but do not thicken.
Serve in shallow soup bowls or rimmed plates.
Can be accompanied by noodles, crusty bread, and a mixed green salad.
Jean and Bob Galey raise Romney sheep on Catoctin Creek Farm, 4939 Broad Run Road, Jefferson, Maryland, 21755; 301-834-6427