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A long slow simmer until the lamb is very tender makes this a mouth-watering & very satisfying entree, even appealing to some ‘picky’ eaters. You can use any cuts of bony lamb – you want the good flavor that comes from the bones. If you don’t have bacon drippings, use tallow or butter. You can also substitute canned tomatoes for the fresh tomatoes.
Ingredients
- 3 pounds neck of lamb or other bony lamb cuts
- 3 tablespoons sprouted whole wheat flour
- 1/4 cup chopped onion
- 2 tablespoons bacon drippings
- 2 cups chopped fresh tomatoes
- 1/2 teaspoon dried mint
- 2 teaspoons Celtic sea salt
- 1/4 teaspoon pepper
- 1/4 cup brown rice
Instructions
- (Optional) Cover the rice with ½ cup warm water. Stir in 1 teaspoon whey or kefir and place in warm place to soak for at least 7 hours.
- Cut lamb in bite-sized pieces; roll in flour and sauté with the onion in the drippings.
- Add the tomatoes, rice and seasonings. Barely cover with boiling water and heat to a simmer, stirring to dissolve any flavorful brown bits in bottom of pan.
- Pour into a casserole dish. Alternately, leave the mixture in the fry pan, if it has a good lid.
- Cover and bake in a slow oven, 250° F., for 2 to 2 1/2 hours. If it seems a little dry, add water as needed. Don’t let it get too dry. It should be quite moist.
This is a favorite recipe of mine. It originally came from a cookbook my mother gave me that was written by a teacher she had back in college (about 1920). I have “WAPified” it! Don’t you like that word!
Would a bone-in shoulder roast work or, isn’t it “bony” enough?
I’m sure it would work. The last time I made it I didn’t have a very bony cut, as they aren’t always easy to come by.
Kris
Here’s a question from Carolyn Graff: how do you
“Cut lamb in bite-sized pieces; roll in flour and sauté with the onion in the drippings.”
when it is on the bone?
I actually include some meaty cuts like lamb stew meat or lamb steak, that I can get from the farm, because you do want some meat in the dish. If you have some good meaty bones, by the time you cook everything until the meat is very tender, you can separate the bones from the meat easily. That’s what I’ve done when I only have lamb steak to work with, though I can cut that up somewhat.