My mom got a delivery of Cutter Ranch lamb, so that went to the top of the list for making dinner.
I'm on a broth making kick, so I used some lamb bones to make some.
I sautéed an onion, some celery root, garlic, and carrots, and added some fresh sage. I now know that skimming the soup to remove scum is key, as well as not letting it come to a boil if you want a clearer broth.
At the end of the day I strained out the bones and veggies and discarded them.
I again started by sautéing -- carrots, onions, garlic, and celery root, plus some shredded cabbage. I deglazed the pot with some white wine. Then I added the broth back, seasoned with salt & pepper, and some dried marjoram.
While the broth was simmering earlier in the day, we went for a walk and found wild oyster mushrooms.
These were deliciously tender & fresh. I sautéed them in butter and added a bit of salt & pepper. A little more salt next time, and maybe some fresh chives.
Lastly came a boneless lamb shoulder roast. I seasoned with madras curry powder, salt, pepper, and some whole cumin. I cut up an onion and a couple of cloves of garlic and put everything in a covered pot. It went in the oven at 300 degrees for several hours.
Then I added a bit of lamb broth and put potatoes and parsnips in with the lb and cooked for another hour and a half.
The shoulder was fall apart tender after I cut the strings off. The parsnips melted into the onion curry mixture, some of which soaked into the potatoes as well.
After the soup course, here was the plate:
A little too brown & beige for colouring, but tasty.