Lavender Lamb Stew

By á-3145

Celebrate Lavender Cookbook 2002
Mary MacDonald

Ingredients

• STEW:
• 2 C cooked lamb, cubed
• 1 small can vegetable broth
• 1/2 C celery
• 1/2 C onion
• 1 C baby carrots
• 2 medium potatoes, cubed
• 1/2 C water
• 3 T flour
• 1 tsp Kitchen Bouquet
• 1/2 C lavender infusion (stronger infusion works well here)
• LAVENDER INFUSION:
• 1-2 T dried lavender buds
• 1 C water
• Bring water to a boil and pour over buds. Steep for 20 minutes. Strain and store in a glass jar for up to 2 weeks

Preparation

Step 1

Cook all ingredients over medium heat until the potatoes are just barely done. Mix together flour, water and Kitchen Bouquet and add to stew to thicken. Continue cooking for ten minute, adding salt and pepper to taste. Serve in a bowl with crusty bread on the side.