Ah, another ffwD assignment in which I had to consult the trusty Fox & Obel butcher for advice. My intention was to follow Dorie’s suggestion and purchase lamb shoulder; however, when I looked at the Fox & Obel meat case, the only lamb shoulder available were pre-sliced individual steaks. I told the butcher that I was making a lamb stew, and he recommended using rack of lamb. No problem, except that it was $9.99 a pound! My first thought was “This had better be the best lamb stew ever!” But, I held my tongue and remembered that I spent $30.70 on less than a pound of prime beef filet mignon, so I had no room to complain. To assuage my irritation, I only purchased two pounds of rack of lamb for me and my friend (Codename: Candelabra) who was visiting that weekend.
This stew wasn’t that bad. I served it over white sticky rice, and it tasted pretty good. The smell, although subtle, was the only minor detraction and was more obvious when the leftovers were re-heated.
My only other hiccup occurred when I was about to photograph the bowlful of stew. I noticed the fluidity of the color red in the dish and realized I’d forgotten to add the frozen peas! Good thing I remembered because the bowlful looked much more appetizing with the pops of green color. Now I just hope no one confuses my stew for the store-bought, in-a-can version.
To see how others fared with navarin printanier, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.