Let's face it--lamb isn't a palate-pleaser for everyone. One Easter, Jim's family were dinner guests. I'd thought about making lamb, but decided against it because of the non palate-pleaser issue, and made an innocuous ham instead. But I thought I might as well find out people's stance on lamb, for future reference. I asked Jim's nephew, David, if he liked lamb. "Sure. I mean, I guess. Mom, do I like lamb?" (David was in his 40's at the time). Dwayne, Jim's sister's husband, got truly alarmed. "Lamb?! I hate lamb. Why would you ruin dinner with lamb? If you made lamb, I'll have to go to McDonald's to get something to eat." Dwayne was never one to hide his feelings.
Would he have liked, or at least tolerated, this navarin? It's hard to imagine that he wouldn't, but stubbornness is powerful.
I started with the 3 pounds of lamb shoulder, as recommended. This is a lot of meat, and it needed to be trimmed of fat and gristle, but it was so delicious after being sauteed and braised.
And the spring vegetables tasted earthy and luscious.
All it needed to be printanier was the peas: not fresh, but still good. I don't quite agree with Dorie's assessment that frozen peas are as good as fresh ones, but they're definitely more obtainable.
Dinner is ready to be served.
And for dessert, a catch-up creme brulee--I used a rhubarb-strawberry jam because I thought it would be a nice foil for the sugary creaminess, but I wasn't crazy about the jam addition. I thought the dark brown sugar would be a nice addition, but it just turned out to burn more readily than white sugar. I think I'll stick to my old recipe.
You left us in suspense. Who ate the stem? Your husband? Did he like it. It looked delicious. I often thought that if people didn't like lamb, it is because they had only eaten mutton. Mutton is just awful. But I am realizing that people just do not go for it. Loved the conversation.
ReplyDeleteSuch a delicious looking stew! It looks so appitizing…we really enjoyed this one. I’m always so surprised at people that hate lamb…I grew up on it and love it! Nice post! Have a wonderful weekend!
ReplyDeleteI agree the 3 pounds was a lot of meat. 2 pounds would have been more than enough. And you also made a crème brûlée -wow!
ReplyDeleteI did not follow the recipe to use 3 lbs of meat, I used 3 pieces of leg of lamb for my stew coz there is hubby and myself . I wish I had put it more leg of lamb for the stew turned out fantastic. Packed with flavors and the lamb was tender! Lovely one dish meal and I shall be making this again soon :) Have a nice day!
ReplyDeleteLamb is my favorite meat. I don't know how anyone could not like it! That's not true--I get it. It does have a very distinct flavor. More for me!
ReplyDeleteLike Kathy, I can't imagine not enjoying lamb. I started with 3 pounds of shoulder chops, but I had to remove the bones. I think I ended up with about 2 pounds of boned meat which was a good proportion, even with extra veggies. Even less meat would have worked too. I have the same dining room chairs! Your table with the inlay is gorgeous. Mine is more plain. I like your taste.
ReplyDeleteYour first paragraph had me laughing so hard. Isn't that the truth when you poll people about their food likes?! Classic. :) Your photos are beautiful. We also thought this was so very tasty.
ReplyDeleteSometimes I think I should just cook and not even ask my family. Tell them later what they are inhaling!
ReplyDeleteThis was funny! It is hard to please everyone.
ReplyDeleteWe are very much a lamb loving family! Actually I think Australia is a lamb loving country! It's been great reading the very diverse thoughts and preferences when it comes to lamb! I missed the brulee as well! You have me thinking I might give it a try!
ReplyDeleteI too never understand lamb phobia but then I also don't get sardineophobia...as I wrote about today. I'm weird that way in that I like everything. I certainly love lamb. And would love this one. It looks wonderful.
ReplyDeleteYour stew looks great! And, kudos for catching up with the brulee.
ReplyDeleteStuborness is often the squasher of many meal ideas in our house :-) My best bet is to cook first and explain what it is later...
ReplyDeletewe all had some issues with the creme brulee... did you read the P&Q about it first? Either way, your meal looks just delightful!
ReplyDeleteAlice @ http://acookingmizer.wordpress.com
Isn't it funny how someone can think they don't like something before they know for sure? I think this was my first lamb dish and I fell in love! That's a good idea on the brulee catch-up dish, I've got some recipes I need to catch up on, too.
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