Lamb stew with quick-braised ramp garnish
Ragout and stew
This was pretty much a clean out the fridge meal, but it came out better than I'd hoped. I had about 2lbs of leftover lamb, about 1/4 lb of ramps, and a green garlic stalk, all of which were in danger of going off. I figured that it would be better to save the ramps for the end, to keep their sharp flavor from being totally overwhelmed by the stew. The lamb was quite strong tasting, and I wanted to add a lot of sweetness to compensate, which is the rationale for the carmelized onions and tomato paste. <br /> <br />I generally have bacon grease lying around, you could substitue canola oil, and regular garlic would be fine instead of green garlic. The key to the ramp braise is the butter, which allows it to cut through the extreme meatiness of the stew. Use the best you can get your hands on.
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