Recipe

Rosemary Lamb Stew

Ingredients

12 to 14 ounces lamb meat from the leg, trimmed and cubed (12-inch cubes)
1 tablespoon Emeril's Creole Seasoning [2]
1 tablespoon olive oil
1/2 cup chopped onions
1/2 cup diced peeled potatoes
1/2 cup chopped carrots
1/4 cup chopped rutabagas (increase the carrots by 1/4 cup in you canít get rutabagas)
1/4 cub chopped turnips
1/2 cup peeled, seeded, and shopped Italian plum tomatoes (1 or 2 tomatoes)
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
1/2 teaspoon salt
4 turns freshly ground black pepper
2 cups Lamb Stock or [3]
Brown Chicken Stock [4]

Season the mat with the Creole Seasoning and use your hands to coat the meat thoroughly.
Heat the oil in a large nonreactive pot over high heat. Add the seasoned lamb and sautÈ, shaking the pan to brown evenly, for about 2 minutes. Add the onions, potatoes, carrots, rutabagas, and turnips and sautÈ, stirring occasionally, for 1 minute.
Stir in the tomatoes, rosemary, garlic, salt, pepper, and stock, and bring to a boil. Reduce the heat and simmer for 25 minutes.
To serve, spoon a generous cup of the stew into each of 4 shallow bowls.