Scrumptious Rosemary Lamb Stew with Merlot UmmUmm Gravy


  • 1 to 1 ½ cubed organic lamb
  • 1 onion
  • 3 to 5 carrots
  • 3 garlic cloves
  • ½ cup frozen baby peas
  • 1 cup sliced mushrooms
  • 1 cuppy cup of dry red wine (merlot is just one option dear)
  • 1 tablespoon lard
  • 1 cup vegetable stock or water with a bouillon cube (low to no sodium)
  • Salt and pepper to taste
  • Sour cream

For Béchamel:

  • 2 tablespoons lard
  • 1 tablespoon flour
  • pinch of salt

Mince onions and add to low med heated lard.
Let simmer…

Add cubed lamb
Add 1 cup warm water with bullion or stock
Brown for 10 minutes on low heat/covered

Peel and thinly slice carrots and mushrooms and peas
Add to browned lamb and simmer for another
5 minutes.

Salt and pepper to taste
Then add 1 cup of that yummy wine.  Now place on lowest of the low, cover and simmer for one hour.

When lamb is tender make béchamel by taking another pan, placing the two tablespoons of lard, melt, and then add 1 tablespoon of flour. Whisk quickly and add a ¼ cup of hot wine sauce from lamb stew, and stir.
Pour the béchamel into the stir and stir until mixed and thickened.  Umm Umm!

When serving place a dollop of that yummy sour cream on top
You can also serve with boiled potatoes or rice.
Now honey, pour some wine in to your Merlot Glass (Make sure your over 21) and enjoy.