It’s cold in Columbus, Ohio as in the rest of the country these days. I’m pretty sure you already know but we are lovers of all things lamb over here and the husband wanted a soup so that’s my story for this recipe.
You will not need flour in this recipe but a lot of parmesano cheese and a whole fresno. Let’s do it.
2 lb lamb chuck
About 10-15 cambray potatoes, halved
3 large carrots, chopped in 1 inch pieces
2 large tomatoes
4 large garlic cloves
1/2 large red onion
1 qt of chicken bone broth
1 cup of grated parmesano
3-4 sprigs of thyme
1 whole Fresno pepper
1 tbsp kosher salt
1 tsp black pepper
Preheat your oven to 350.
While oven is preheating, blend onion, Fresno, tomatoes, garlic, parmesano and bone broth.
Season your lamb with salt.
Use a 4 quart Dutch oven to brown your lamb in a high heat with 1 tsp of olive oil, remove meat and add carrots and potatoes for a quick pan fry until they get some color.
Add blended mixture to Dutch oven, along with the lamb and thyme.
Cover the pan and bake covered for 2 hours.
Garnish with fresh Italian parsley and serve with a piece of focaccia.
This is the three of us, told you it was cold.