One of the joys of writing a blog is having an online record of how often I contradict myself. Last week, I stood up here on my soapbox and declared myself officially stewed out. And then, naturally, 2 days later, I hauled out the old Dutch oven and made a lamb stew.
What can I say–coming up with dinner this time of year can be tricky. Your heart aches for spring produce, but your chilled bones still crave heartier dishes. Even though emotionally you might be ready to trade beets and squash for peas and asparagus, hefty meat-based mains for light fish dishes and salads, physically you’re still battling cold weather and want to eat something warm and satisfying.
Thankfully, this stew gives you the best of both worlds. It’s a hearty, but not heavy, celebration of in-between seasons eating. Chunks of lamb shoulder are braised until fork-tender in a bath of white wine and tomatoes. Artichoke halves and green olives share the spotlight with the lamb, keeping it from being nap-inducingly heavy and a handful of mint scattered over the top keeps it fresh and lively.
