The following is wonderful dish for the season. We call it Guiso de Cordero  Primavera or, “Spring Lamb Stew. ” In our crowd, normally in Spring it would be a rack of lamb that would grace the table. But, sometimes, we prefer to do something that’s simple yet creative. That’s where this dish comes in. You can use lamb stew meat that you can get packages at any store or market. And it’s a lamb dish that’s done on a stovetop. No broiling or baking necessary. You can also use leftover neat from a leg of lamb: simply cut it up in ½-inch thick pieces or thereabouts.

The spices in this entrée are salt, pepper, garlic and dried rosemary. If you have fresh rosemary on hand, you can use that. Then you dredge the lamb chunks in flour and cook in some olive oil. This is an easy Nuyorican dish that’s good not only for Spring, but also whenever you want to create something convenient and delicious. Also, note that we add frozen veggies to the recipe. You can use whatever is available. We used green beans. You can substitute carrots, frozen peas, cauliflower, etc. or a mix thereof. If you want to use fresh vegetables, go right ahead. Just be aware that the cooking time may be shorter.

Let me add that we serve this dish on a bed of steamed white rice. It’s not written in stone. You can serve it with whatever grain you desire, be it couscous, quinoa or, even kasha. Or a green salad would work, for that matter. You can also pair it with pasta, preferably tubular like penne, macaroni or elbows. Just let your imagination table flight. Happy dining.

GUISO DECORDERO PRIMAMAVERA
(Spring Lamb Stew)

Ingredients:

Salt and ground black pepper to taste
3 tablespoons flour (or more as needed)
1-1½ pounds boneless stew meat
3 tablespoons olive oil
2 cloves garlic, peeled and minced
1 teaspoon dried rosemary
1 (16-oz.) bag frozen vegetables
1 cup beef broth
½ cup red wine (dry or sweet)

Instructions:

1.Combine salt, pepper and flour in a shallow plate or bowl. Dredge lamb chunks in the mixture.
2. Heat olive oil in a large skillet or frypan (we prefer cast-iron) over medium heat. Add lamb and cook until browned (about 2 minutes). Turn and continue cooking until browned on all sides (about 5-6 minutes).
3. Reduce heat to low. Add garlic, rosemary, frozen vegetables, broth, wine and cover. Cook, covered, until vegetables are tender, about 20 minutes.
Yield: 4 servings.