Rosemary-Garlic Roasted Leg of Local Lamb

My husband adores lamb, so I bought a leg from Balky Farm (in Northfield) at the farmers market and roasted it for his recent birthday. Some good olives go well alongside this.

Ready to go in the oven

1 bone-in leg of lamb, 4-5 lbs
Salt and pepper
2 heads garlic, peeled
1/4 cup rosemary leaves
Olive oil

Season the lamb in advance if you can. At least an hour is good, and as much as a full day ahead of time brings welcome added flavor to the meat.

Using a sharp, thin-bladed knife, cut small slits into the meat all over it. Sprinkle generously all over with salt and pepper.

Mince the garlic and rosemary together, then combine with enough olive oil to make a paste. Smear this all over the lamb, working it into the slits as well as spreading it on the surface. Place the lamb in a roasting pan that just fits it. Let sit until ready to cook (on the counter is fine for an hour or so; otherwise in the fridge).

Preheat the oven to 425 degrees. Roast the lamb for 30 minutes, then reduce heat to 325. Roast for an additional 15 minutes, then begin testing the temperature. Check it in several places; you want it to be at least 130 degrees for medium rare. Keep in mind that a bone-in roast will take longer to cook near the bone than on the outside. Continue to cook if needed.

Let the lamb sit for 10-15 minutes before carving. Serve warm.

Slow Cooked Lamb Riblets with Cumin, Garlic, and Lemon

Balky Farm of Northfield has been offering lamb and goat riblets (like spare ribs, but smaller) on sale the last couple of farmers markets, so I bought some.  So glad I did!  Well seasoned and slow cooked, they are tender, succulent, and flavorful.    You could easily substitute goat for lamb here.

3 lbs lamb riblets
Salt and pepper
1 head garlic, cloves peeled and minced
2 Tbsp ground cumin
2 Tbsp lemon juice

Generously sprinkle the riblets all over with salt and pepper.  Combine the minced garlic, cumin, and lemon juice in a small bowl and mix to form a paste.  Smear this all over the riblets.  Place the seasoned riblets in your slow cooker and cook on Low for 8-10 hours.  Serve or follow the optional browning step (good but not at all necessary).

Optional: After slow cooking, place the meat on a baking sheet and quickly brown under the broiler (a couple minutes should do it).

Serves 4-6.

Curried Goat (or Lamb) and Eggplant Stew

Roasted eggplant forms the base of this savory Indian curry.  Simmered chunks of goat meat (or substitute lamb) make a tender, toothsome addition, but you can leave them out for a vegan version.  I get goat meat from Balky Farm in Northfield, which also offers lamb.  Particularly in ground or stew meat form, lamb and goat are essentially interchangeable.  Serve this over rice.

3 lbs eggplant,diced
4-5 cups tomatoes, seeded and diced
Canola oil
Salt and pepper to taste
1 large onion, finely chopped
1 1/2 - 2 Tbsp grated ginger root
1 Tbsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp paprika
1/2 tsp turmeric
1/4 tsp cayenne pepper, or to taste
1-2 lbs stew goat or lamb, cubed
Water
1/2 cup chopped fresh cilantro

Preheat the oven to 400 degrees.  Place the eggplant and about half the tomatoes in a large roasting pan.  Drizzle with oil, sprinkle with salt and pepper, and toss to coat.  Roast for about 30 minutes, stirring halfway through.

While the vegetables roast, start preparing the rest of the stew.  Heat a little oil in a soup pot, then add the onion.  Saute over low-medium heat until translucent and a bit golden, about 10 minutes.  Add the ginger, coriander, cumin, paprika, turmeric, and cayenne, and saute over low heat for 2 minutes or so to toast the spices.  Add the goat meat, turn the heat to medium, and brown well.  Add the remaining tomatoes and just enough water to cover the meat.  Bring to a boil, then reduce heat to low and simmer until the meat is pleasantly tender, 45-60 minutes.

When the meat is tender and the vegetables are roasted, add the veggies to the stew pot and stir well.  Simmer for at least a few minutes, longer if you have time, so the flavor of the spices can penetrate the eggplant.  Just before serving, stir in the cilantro.

Serve over rice.

Serves about 6.

Greek Spinach Pasta with Lamb or Goat Sausage and Chickpeas

Still too early for asparagus, but local spinach is not too hard to come by. I keep finding new ways to puree it with pasta because it's about the only way I can get my four-year-old to eat the stuff. And it also makes for some tasty sauces. This one has a Greek flair, enhanced by the use of lamb or goat sausage. I used goat sausage from Hillman Farm.

1 lb cut pasta such as penne
Olive oil
1 large shallot or small onion, minced
1/2 - 3/4 lb spinach, stemmed and rinsed
1 tsp dried oregano
1 Tbsp lemon juice
Salt and pepper to taste
1 lb lamb or goat sausage, casings removed
1 1/2 - 2 cups cooked chickpea

Cook the pasta in a large pot of salted boiling water. Drain and toss with a little olive oil when done. While the pasta cooks, prepare the rest of the dish.

Heat a little olive oil in a large skillet. Add the shallot or onion and saute for about 2 minutes. Add the spinach and saute over medium-high heat until wilted but not mushy. Remove from heat and puree in a food processor. Add the oregano, lemon juice, a splash of olive oil, and salt and pepper and blend until smooth. Set aside.

Reheat the skillet and cook the sausage, breaking it up as you go. Add the cooked sausage and chickpeas to the pasta, then stir in the sauce until everything is well coated. Taste and adjust salt and pepper if needed. Serve hot.

Serves 4-6.

Lamb Stew with Barley, Spinach, and Beans

Early spring is a good time to eat your greens. Local farmers are still producing them in greenhouses, and probably ramping up production as the weather warms up a bit. But if you still have a stash of root vegetables left, you could use some of them here, too. Balsamic vinegar and a handful of raisins add an unexpected sweet and tangy note to the stew, which plays nicely off the lamb and nutty barley.

Olive oil
1 lb stew lamb, cubed
6 cloves garlic, minced
1 medium onion, finely chopped
2 Tbsp balsamic vinegar, more to taste
Chicken stock
Salt and pepper to taste
1 1/2-2 cups cooked kidney beans
1/2 cup barley
1/4 cup raisins
1/4 lb spinach, stemmed and coarsely chopped

Heat a little olive oil in a soup pot or Dutch oven. Add the lamb and brown well over high heat. If there's a lot of excess fat, pour it off. Add the garlic and onion and saute for 2-3 minutes. Add the 2 Tbsp balsamic vinegar and enough chicken stock to generously cover what's in the pot. Deglaze the bottom of the pot with the liquid, scraping up all the stuck-on browned bits. Add salt and pepper, kidney beans, and barley, and lower the heat to a simmer. Simmer the stew for 45-60 minutes, until the lamb is tender.

When the lamb is tender, add the raisins and spinach and simmer another 5 minutes or so. Taste and add another splash of balsamic vinegar if desired. Serve hot.

Serves 4-5.

Classic Rack of Lamb with Garlic, Parsley, and Bread Crumbs

Readers, if you've noticed a drop-off in posting frequency over the last couple months, there's a good reason: we're expecting our second child in July and I've found I just don't have quite my usual level of energy, especially at the end of the day when it's time to make dinner. But I'm still managing to try a few new things here and there.

Here's one of them. This is a classic preparation, which I've adapted from Mark Bittman's How To Cook Everything. Parsley potatoes make an excellent accompaniment, and a glass of red wine would definitely not go amiss. And yes, fresh parsley is available from local growers at this time of year, as it is very cold hardy and takes beautifully to the unheated greenhouse or cold frame.

2 racks of lamb (about 1 1/2 - 2 lbs total)
Salt and pepper to taste
3/4 cup bread crumbs
1/2 - 3/4 cup finely chopped fresh parsley
4 cloves garlic, minced
1 Tbsp olive oil

Preheat the oven to 500 degrees.

Rinse the lamb and pat dry. Starting at the bony end, make slices about halfway down between the ribs toward the meaty end. Place the racks in a 9x13-inch baking pan, meaty side up. Sprinkle with salt and freshly ground black pepper.

Combine the bread crumbs, parsley, and garlic in a bowl. Drizzle in the olive oil and stir well. Spread this mixture generously over the meaty side of the racks.

Place the pan in the oven and roast for 20 minutes. If your racks are on the smaller side (under 1 lb each) this is likely to be enough to cook them to a nice medium rare. You can check the temperature by sliding a meat thermometer in one end, straight toward the middle. You want the racks done to at least 125 degrees (but not much more). If they are not quite to 125, you can pop them back in the oven for no more than another couple minutes. Serve hot.

Serves 3-4.

Turkish Style Lamb Stew with Tomatoes and Spinach

This is pretty quick and easy to assemble using ground lamb, but stew lamb would also be lovely if you have more time to let it simmer. Serve over rice with a generous drizzle of the yogurt sauce on top.

Yogurt sauce
2/3 cup plain yogurt
1 tsp finely minced garlic
Pinch of salt

Stew
Olive oil
6-8 cloves garlic, minced
1 large shallot, minced (or small onion)
1 lb ground lamb
2 tsp ground cumin
2 cups chopped tomatoes and their liquid (canned, or thawed if frozen)
Salt and pepper to taste
1/2 lb spinach, stemmed and coarsely chopped
1/4 cup chopped parsley

Make the yogurt sauce first to let the flavors blend: combine the yogurt, garlic and salt in a small bowl and stir well. Set aside until ready to serve.

Heat some olive oil in a Dutch oven. Add the garlic and shallot and saute over medium-high heat for 2-3 minutes. Add the lamb and brown well. Stir in the cumin and tomatoes and add some salt and pepper, then simmer for a few minutes. Just before ready to serve, add the spinach and parsley and cook until wilted.

Serve the stew over rice. At the table, add a generous drizzle of the yogurt sauce to each serving.

Serves about 4.

Beer Braised Lamb Shanks with Root Vegetables

Hearty and rich, perfect for a winter night. I usually braise with wine in a more Mediterranean style, but this channels Ireland instead. Make this on a weekend, when you can start it in the afternoon and let the lamb braise over very low heat for a few hours. It'll be falling off the bone when it's done. For the beer, choose something medium-dark and not too hoppy (unless you would enjoy that bitter note in your braise). Serve this over mashed potatoes or polenta.

4 medium lamb shanks
Olive oil
Salt and pepper
1 medium onion, chopped
4 cups cubed root vegetables (choose from carrots, parsnips, turnips, rutabaga, celeriac, winter radish)
6 garlic cloves, minced
1 tsp dried thyme
1 sprig fresh rosemary (or 2 tsp dried)
1 12-oz beer
beef broth

Preheat the oven to 500 degrees. Lightly coat the lamb shanks with olive oil, then sprinkle with salt and pepper. Brown for 20-25 minutes in the oven, turning once.

While the lamb browns in the oven, heat a little olive oil in a Dutch oven. Add the onions and root vegetables. Sprinkle in some salt and pepper. Saute over pretty high heat until they begin to get nice and browned. (This generates a ton of rich, complex flavor for your braise). Add the garlic toward the end.

When the lamb is browned, add it to the Dutch oven along with the thyme and rosemary. Pour in the beer, then add enough beef broth to cover the meat about two thirds of the way. Simmer covered for 2-3 hours (longer if you like) over very low heat.

To serve, carefully remove the lamb to a platter. Then, if desired, partially puree the remaining liquid and serve poured over the lamb and mashed potatoes or polenta. Alternatively, strain out the broth and mash the vegetables and serve them on the side. Pour a little of the braising liquid over everything.

Serves 4.

Note: if you opt to strain out the vegetables, you can save the braising liquid (try freezing it) and use it again for another dish in a similar vein. Try it with pot roast or with bone-in chicken and some veggies in the crock pot for an easy and flavorful meal.

Red Wine and Shallot Braised Lamb Shoulder

Lamb should roast is one of those really flavorful, less expensive cuts that responds beautifully to slow moist cooking. The method used here submerges the meat only about a third to half way, allowing the exposed side to brown nicely.

I really liked this red wine, shallot, and tarragon treatment. I think it would also be excellent with a beef roast prepared the same way (substituting beef stock for the chicken stock in that case).

2-3 lb lamb shoulder roast
Salt and pepper
3 large shallots, sliced
1 tsp dried tarragon
1 cup red wine (more as needed)
2 cups chicken broth

Be sure to take the lamb out of the fridge at least an hour before cooking to let it approach room temperature. Season it liberally with salt and pepper.

Preheat the oven to 375 degrees.

Take a small roasting pan or oven-proof Dutch oven that will just accomodate the lamb. Place the sliced shallots in the bottom of the pan and sprinkle the tarragon over them. Place the lamb on top of the shallots, then pour in the wine and chicken broth. It should come about halfway up the meat.

Roast the lamb for 1 1/2 hours. Remove from the oven, turn it over, and dd more wine, broth, and/or water if the liquid level seems too low (try to keep it about a third of the way up the meat). Roast for another 30 minutes. Turn it over again and roast 20-30 minutes more. At this point it should be extremely tender. If it's not quite done, turn over again and roast another 20 minutes.

When the lamb is done, remove it to a warm platter. If you used a Dutch oven, place it on the stove top and simmer the cooking liquid (including shallots) until it reduces nicely. If you used a roasting pan, transfer the liquid to a saucepan and reduce.

Carve the lamb as best you can (this roast contains a lot of bones). Pass the sauce at the table.

Serves 3-4.

Turkish Style Lamb and Vegetables with Pasta and Yogurt Sauce

This is totally different from any other pasta dish I've ever made, and it's fantastic. It hits a flavor profile that I normally associate only with food I eat in restaurants - but it's pretty easy to make at home. This is adapted from this recipe that was published the New York Times a couple years ago.

1 large eggplant, in 1/2 inch cubes
2 sweet red peppers, diced
Salt
Olive oil
2 large shallots, minced
4 garlic cloves, minced
1 lb stew lamb, well trimmed (or shoulder meat, cubed)
Black pepper to taste
1/4 tsp red pepper flakes, or to taste
2 tsp dried dill, or 1-2 Tbsp fresh, finely chopped
1 lb cut pasta (shells work well)
1 cup plain yogurt
1 Tbsp chopped fresh mint (or dill or cilantro)

Preheat the oven to 500 degrees.

Toss the eggplant and peppers in a bowl with about 1/2 tsp salt and a drizzle of olive oil until well coated. Spread the vegetables out in a single layer on a baking sheet (you may want to line it with foil or parchment) and roast for about 20 minutes, or until nicely brown. Remove from oven.

While the vegetables roast, add 1-2 Tbsp olive oil to a Dutch oven. Add the shallots and all but 1 tsp of the minced garlic and saute for about 2 minutes. Then add the lamb and saute until well browned and cooked through. Add salt and pepper to taste, red pepper flakes, and dill. Let this mixture continue to cook over very low heat until the vegetables are ready.

Meanwhile, cook the pasta in a pot of salted boiling water. When it is cooked, drain and toss with a little olive oil.

When the eggplant and pepper are done roasting, add them to the Dutch oven with the lamb mixture. When the pasta is done, toss it with the lamb and vegetables until well combined.

Before serving combine the yogurt and mint in a bowl with the reserved 1 tsp of minced garlic. Add a dash of salt and stir well (it will thin somewhat).

Serve the pasta, with each diner topping his or her portion with some of the yogurt sauce at the table.

Serves 4-6.

Moroccan Lamb (or Goat) and Potato Stew

Through the colder months I love making this type of dish on the weekend. I put it all together at 2:00 or 3:00 in the afternoon, then just let it simmer over very low heat until dinnertime. Stews and braises like this make excellent, succulent use of more economical cuts of meat, too.

This Moroccan style stew is great on its own, perhaps with some warm pita to accompany it, or over rice. You can use either lamb or goat meat - goat is available locally from Balky Farm in Northfield, a regular vendor at the Greenfield Farmers Market (they also have lamb, eggs, and wool products).

3 Tbsp olive oil
2 lbs stew lamb or goat, cubed
2 medium onions, finely chopped
6-8 cloves garlic, minced
1 large red pepper, finely chopped
1 Tbsp ground cumin
1/4 tsp cayenne (or to taste)
1 tsp dried lemon zest (or zest of one lemon)
2 lbs potatoes, cubed
Salt and pepper to taste
Water and/or beef stock

Heat the olive oil in a soup pot. Add the meat and brown over high heat. When browned, drain off excess fat, then add the onion, garlic, red pepper, cumin, cayenne, and lemon zest. Saute over medium heat for 3-5 minutes. Add the potatoes along with some salt and pepper, then add enough water and/or beef stock to cover. Bring to a boil, then reduce the heat very low and simmer for 2-3 hours. Taste and adjust seasonings if needed before serving.

Serve hot over rice or with warm pita bread.

Serves about 6.

Pasta with Roasted Eggplant Tomato Garlic Sauce

It's hard to go wrong with this combination, and as we start to head into fall, roasting becomes more appealing. This is great with some sausage tossed in; I recommend lamb sausage if you can find it (a few local farms do make it). Or cook some ground lamb and toss that in.

2 heads garlic, cloves peeled and left whole
1 medium eggplant, peeled and cubed (2-3 cups)
4 cups chopped seeded tomatoes
3 Tbsp olive oil
Salt and pepper
1 lb pasta
Crumbled feta for topping (optional)

Preheat the oven to 400 degrees.

Combine the garlic cloves, eggplant, and tomatoes in a roasting pan. Drizzle with olive oil and sprinkle with salt and pepper, then toss to coat well. Roast for 30 minutes, stirring once or twice.

While the vegetables roast, cook the pasta in a pot of salted boiling water. Drain, toss with a little olive oil, and set aside.

When the vegetables are nice and tender, mash or partially puree them into a sauce. Taste and adjust salt and pepper if needed. Toss with the pasta until well coated. Serve hot, topped with crumbled feta at the table if desired.

Serves 4-5.

Grilled Lamb Chops with Marsala and Rosemary

Still hot out...still grilling. These were great!

2 large or 4 small lamb chops
1 Tbsp marsala
1 Tbsp olive oil
2 tsp finely chopped fresh rosemary
1 tsp salt
Pepper to taste

Rinse the lamb chops and pat dry. Combine all other ingredients in small bowl or jar, then liberally spread the mixture all over the lamb with a pastry brush or spoon. Let sit 10-15 minutes at room temperature.

Grill the lamb over a hot fire for 4-5 minutes per side for medium rare.

Serves 2.

Lamb and Snap Pea Curry

This is a Southeast Asian style curry with coconut milk. Substitute shell peas for the snap peas if you like. If you don't have scapes, feel free to use a few cloves of regular garlic instead. Serve this over rice.

1 1/2 lbs ground lamb
1 cup chopped garlic scapes
1 Tbsp garam masala
1 Tbsp ground cumin
Salt and pepper to taste
1 14-oz can coconut milk (lite is fine)
3/4 lb snap peas
1 bunch scallions, sliced in rounds (white and green parts)

Cook the lamb in a Dutch oven or other large pot. When it's done, pour off the most of fat (there is likely to be a lot of it). Add the scapes, garam masala, and cumin, as well as some salt and pepper, and saute for 3-4 minutes. Add the coconut milk and simmer for 15 minutes or so. Add the snap peas and scallions at the end, cooking just until tender, 2-3 minutes. Taste and adjust seasonings if desired.

Serve hot over rice.

Serves 4-6.

Braised Lamb Shanks in Tomato Sherry Sauce

Spring seems to have gone back into retreat for a while, so it's still good weather for a nice hearty braise. The combination of flavors here does something pretty wonderful. Serve with mashed potatoes for full and proper enjoyment.

4 lamb shanks
Salt and pepper
1-2 Tbsp olive oil
6 cloves garlic, minced
1 medium onion, diced
2 medium carrots, peeled and sliced into rounds
1 cup peeled chopped tomatoes and their liquid (canned; or thawed if frozen)
1/2 cup dry sherry
Chicken stock
1 bay leaf
1/2 tsp dried thyme

Preheat the oven to 475 degrees. Place the shanks in a roasting pan and brown in the oven for 20 minutes.

While the shanks brown, heat the olive oil in a Dutch oven. Add the garlic and onion and saute over medium heat for 6-8 minutes. Add the carrots and saute over low heat until the shanks are done. Add the browned shanks to the Dutch oven, then pour in the tomatoes, sherry, and enough stock to cover the meat about halfway. Add the bay leave and thyme. Bring to a boil, then reduce the heat to very low and simmer for 2-3 hours, until the meat is tender and falling off the bone.

When the meat is done, remove it from the Dutch oven and set aside temporarily. Remove and discard the bay leaf. Puree the cooking liquid (right in the pot with an immersion blender, or use a blender or food mill and then return it to the pot). Return the shanks to the pot with the sauce and keep on very low heat until ready to serve.

Serve hot, with mashed potatoes on the side, topped with sauce.

Serves about 4.

Savory Lamb-Stuffed Eggplant

This stuffing is so good I could happily eat it straight. But the eggplant is nice, too, and certainly makes for a more elegant presentation. If you happen to end up with extra stuffing (I didn't), you can serve it over pasta.

3 1/2 - 4 lbs eggplant (nice fat ones)
6-8 cloves garlic, minced
1 medium onion, finely chopped
1 lb ground lamb or lamb sausage (casings removed)
Salt and pepper to taste
1 1/2 cups finely chopped tomato (seeded)
1 cup chopped fresh parsley
2 tsp minced fresh oregano (or 1 tsp dried)
1/3 cup pine nuts, toasted (optional)
3/4 cup crumbled feta

Cut the calyxes off the eggplants, then slice them in half the long way. Using a spoon or melon baller, scoop out the flesh, leaving about 1/2-inch thick shell. Line the eggplant halves up in a baking dish, cut side up. Chop the flesh you removed, and reserve it.

Preheat the oven to 375 degrees.

Brown the lamb in a large skillet, breaking it up well as you go. Add some salt and pepper. When the lamb is cooked, pour off some of the fat, then add the garlic and onion. Cook over medium-high heat for another 2-3 minutes, then add the tomato and the chopped eggplant flesh. Lower the heat to medium, cover the pan, and cook, stirring occasionally, until the eggplant is nice and tender, 6-10 minutes. Stir in the parsley and oregano. Remove from heat and stir in the pine nuts (if using) and feta.

Spoon the lamb mixture into the eggplant halves, filling them well.

Bake for 30-45 minutes, until eggplant shells are tender. Serve hot.

Serves 4-6.

Garlicky Grilled Lamb Chops

More grilled lamb. It's just so good!

2 lamb shoulder chops
4 large cloves garlic, minced
1/4 cup olive oil
Salt and pepper to taste

Combine the garlic, olive oil, salt and pepper in a small bowl or jar.

Pat the lamb dry, then generously spread the garlic mixture over the chops on all sides. Let it sit at room temperature for 20-30 minutes if you have time.

Grill over high heat, 4-5 minutes a side.

Serves 2.

Grilled Lamb with Rosemary

Lamb and rosemary are a classic combination, and with good reason. Here's an easy way to enjoy them on the grill while the grilling weather lasts.

2 lamb steaks or large chops
Salt and pepper
1-2 Tbsp chopped fresh rosemary

Pat the lamb dry, then sprinkle all over with the salt, pepper, and rosemary. Let it sit at room temperature for 20-30 minutes if you have time.

Grill over high heat, 4-5 minutes a side.

Serves 2.

Garlicky Lamb and Tomato Stew with Chickpeas

This year's tomato growing experience couldn't be more different from last year. Where we had cold, wet weather and a plague of blight, this year has been hot and mostly dry - perfect tomato weather (as long as you water sparingly at the base).

I used lamb sausage for this stew, which was delicious, but stew meat would work well, too. You can absolutely skip the Parmesan rind, but if you happen to have one lying about, do use it - it adds a nice flavor.

1 lb lamb sausage
8-10 cloves garlic, minced
1 medium onion, chopped
3 cups chick peas
1 1/2 - 2 lbs tomatoes, seeded and chopped (about 4 cups)
Salt and pepper to taste
1 Parmesan rind (optional)

Brown the meat in a Dutch oven or soup pot. Pour off most of the fat, then add the garlic and onion and saute over medium-high heat for 3-4 minutes. Add the chickpeas and tomatoes, along with some salt and pepper. If you are using the Parmesan rind, give the stew a few minutes to turn more liquid-y before adding. Simmer the stew over low heat for 20 minutes or so (longer if you're using stew meat). Serve hot.

Serves 4-5.

Lamb Stew with Zucchini and Tomatoes

Our zucchini plants are suddenly producing an abundance, and farmers market stalls are also loaded with all type of summer squash. It won't be too much longer before we see the first fresh tomatoes; in the meantime I am using the last few packages in my freezer, making room for the ones we'll put up in the new season. I served this with fresh rosemary olive bread from El Jardin bakery, an excellent pairing.

1-2 Tbsp olive oil
5-6 cloves garlic, minced (or 3/4 cup chopped scapes)
1 1/2 lbs ground lamb (or substitute stew lamb)
5-6 cups diced zucchini
3-4 cups frozen (thawed) or canned tomatoes, drained of most excess liquid
2-3 tsp minced fresh rosemary
Salt and pepper to taste

Heat the olive oil in a large pot, then add the garlic and saute for 2-3 minutes. Add the lamb and cook until done. Drain off the fat, then add the zucchini, tomatoes, rosemary, and salt and pepper. Cook over low-medium heat until the vegetables are tender. If the stew seems to watery, you can thicken it by stirring in a paste made of 1 Tbsp white flour + 2 Tbsp water.

Serves about 4.