Review of last recipe - Lamb Scallopini (photo above) - This is not how I like to eat lamb!  It wasn't that it was that bad, but the lamb gets lost in the breading.

Note:  Since my constant goal is to either lose weight or maintain weight loss, I am suspending the dessert portion of my quest to sample every recipe I've ever saved.  I will only be making desserts sporadically.

TODAY'S RECIPE - LAMB STEW
Yes, it's August and not really stew weather, but I will carry on.  The date on this recipe is 10/4/80; my 26th birthday.

After reading through the recipe, there is no way that I would just simmer meat in water with vegetables.  I am going to use seasoned flour to lightly coat the meat, brown the meat in oil, then add the vegetables.  The flour up front will help sear the meat and add thickness to the finished stew.

Serves 4-5

1 1/2 lbs lamb, cut for stew
5 medium potatoes
5 medium onions
5 stalks celery, cut into thirds
5 carrots, cut into thirds
1 clove garlic, minced
1-2 tsp salt
3 tbsp flour
gravy coloring (something I would never use)

Place lamb in heavy pan.  Add boiling water to cover meat.  Cover pan, and cook slowly for 1/2 hour.  Add remaining ingredients except flour. Cook 40-60 minutes or until fork tender.  Set aside to allow fat to float to surface.  Skim off.  Blend 4 tsp fat with 4 tbsp flour.  Stir into simmering stew with wire whisk.