J A S O N’s Swedish Lamb Stew With Pears | Gourmet Cooking Made Easy

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Swedish Lamb Stew With Pears My favourite pastime is rummaging through old recipe books and scouting for recipes that have lived through their time. I chose to make this recipe entitled Lamb Stew with Pears. The concept sounded intriguing and very “autumn” to me. When reading through the recipe, a few things caught my attention. The ingredients list “lamb breast,” a cut which I could not find at any of my local butchers. Instead I used lamb shoulder meat, which I’ve used in the past in stews with great success. As I perused the recipe, I felt that some of the methods might lend themselves to blandness… there was no searing of the meat, which sacrifices a lot of flavor. In essence, the ingredients are simply simmered together. The next recipe in the book, Lamb Stew with Rice, seemed to have a more flavorful preparation method. I decided to combine elements of the two recipes to make a more flavorful Lamb Stew with Pears. There seemed to be far too many pears and potatoes for an average sized Dutch oven or heavy pot, so I cut those down a bit. I added an herb “bouquet” and sauteed onion/garlic to the mix, and I did end up searing the meat, which gave the stew lots of brown bits and a gorgeous aroma. Old Recipe books need to always just be a guide to your cooking endeavours to ensure new age style signatures.. J A S O N Gourmet Cooking Made Easy