I will confess that I have never before cooked lamb. As a teen and young adult I had an emotional "thing" against eating baby animals. Then I had the misfortune of having my first tastes of lamb at Indian restaurants, where it was tough and tasteless.
Happily, earlier this year I opened myself up to trying lamb again. I had a delicious Mediterranean lamb salad at an amazing local restaurant, and had the pleasure of having the caveman's fabulous Brit mother cook me a fabulous rack of lamb. I was sold.
I picked up three pounds of amazing natural New Zealand boneless lamb shoulder, and thought I'd put them to work in a stew worthy of our chilly weekend weather.
Since I'm not familiar with prepping lamb, I first scouted online for a recipe. I started with Sweet Potato and Wild Mushroom Irish Lamb Stew from Food Network and then tweaked it to suit. I nixed the white potatoes altogether, and used coconut flour and chicken broth (the latter just because it's what I had on hand). I also chose to double the onion and garlic.
Other than that, I made the recipe as written. At first I was worried the wine flavor was too intense, but after simmering the flavors melded together perfectly. The caveman actually called it one of my top 10 of late, and that's pretty hefty praise considering his infatuation with this week's Paleo Shrimp & Grits.