Equipment: Digital scale (preferred), 5 qt Dutch Oven, Unbleached parchment, Measuring cups and spoons, Cutting board, Sharp knife

Before You Dive In – Prep: please read!

• Dice bacon, if using
• Trim lamb
• Slice, chop and/or mince vegetables
• Prepare home-made stock, if using

Step 1: Saute diced bacon in a 5 qt Dutch oven on medium heat. Take care not to overcook. Once bacon is cooked through and rendered it’s fat, use a slotted spoon to transfer to a plate. If not using meat to render fat at this step, heat 2 T of oil in the pan.

Step 2: Add lamb pieces to a medium bowl and season with salt and pepper. Sprinkle flour over the meat and mix to coat.

Step 3: Working in 2 batches, cook the lamb in the hot dutch oven over medium heat until browned. This should take less than five minutes each side. Transfer cooked lamb to the plate with the bacon.

Step 4: If the pot looks dry – pour in another tablespoon of oil. Add sliced leek to the pot and saute until leek starts to soften – about 5 minutes. Add the garlic and stir for another minute. Whisk in the wine, bring up bits from the bottom of the pot. Add the sliced mushrooms, stir and simmer uncovered for 10 minutes.

Step 5: Preheat oven to 325 F/166 C.

Step 6: Return bacon and lamb to the pot. Add the stock, tomato paste, bay leaves, thyme, rosemary, potatoes & carrots. Stir to combine. Potatoes should be completely submerged in liquid. Bring stew to a boil, cover and transfer to the center of the preheated oven.

Step 7: Bake for 1 hour, 45 minutes. Remove from oven and check vegetables. Potatoes and lamb will be fork tender. Taste for seasonings and adjust. Stir in peas and parsley. Cover and sit for 5 minutes. Spoon into bowls and serve piping hot.

Enjoy!