RECIPE

A shepherd's hodge podge....fresh NS vegetables layered with Nova Scotia lamb meat and fresh picked herbs, cooked long and slow.  The easy thing about this is there is no peeling of potatoes or carrots...make it in the morning, leave it alone, enjoy it in the evening.

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Ingredients:

4 lbs Nova Scotia lamb stew meat 

3 medium onions

2 cups of small NS new potatoes

1/2 bunch of fresh NS carrots, tops and tips removed

4 generous sprigs of fresh Rosemary

4 generous sprigs of fresh Thyme

2 Tablespoons grapeseed oil

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In a large skillet on stovetop,heat 2 Tbsp. grapeseed oil.

Add Nova Scotia lamb meat, one piece at a time,braise on both sides.

Set aside as outside is braised.

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In slow cooker, layer:

1 1/2 onions cut in quarters

2 cups of small NS new potatoes

Half of the fresh NS carrots (1/4 bunch) , tops removed

1/2 the Nova Scotia lamb meat (approx 2 lbs)

1 1/2 onions cut in quarters

All the herbs, layered evenly over the meat

The other 1/2 of the Nova Scotia lamb meat (approx 2 lbs)

The other half of the fresh NS carrots (1/4 bunch) , tops and tips removed

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Program slow cooker for 8 hours, low.  Meat will pull easily away from bone and vegetables will be fork soft when it is ready.

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This is a great meal to be waiting for you after a busy day of work or outdoor family time.

Serve with some candlelight, Frank Sinatra's Romance: Songs from the Heart and red wine of choice.  Suggestion: 2014 Ancienne Pinot Noir by Lightfoot and Wolfville.

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