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.
- 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
- (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.