Serves: 6 to 8
½ pound thick sliced bacon, diced
3 pounds boneless lamb shoulder, well-trimmed and cut into one-inch cubes
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
⅓ cup all-purpose flour
2 medium onions, cut into ½ inch pieces
3 cloves garlic, pressed or minced
¾ cup white wine
2½ to 3 cups beef broth
4 medium carrots, diced
1 lb. small whole potatoes
4-5 sprigs fresh thyme
2 bay leaves
minced fresh parsley
1 tablespoon fresh lemon zest
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.