A bitter cold evening calls for something to warm the innards and "fill up the corners", as Bilbo would say. The picture below isn't that great, but the dish was most inviting and we were so ravenously hungry that I didn't have the patience to try to get a better shot. Lamb stew with preserved lemons - a taste of tangy sunshine, with a side of buttery sweet acorn squash.
O preserved lemons, where have you been all my life? You've brought some Mediterranean warmth into my winter-weary kitchen. Thanks to Melissa over at Quotidian Life who provided the recipe. If you like lemons, do yourself a favor and make these. They are easy-peasy and oh-so good. They will forever be a staple in my pantry.
I made up the lamb stew recipe as I went along. In our house we call these "ohmygosh" meals because they're either ohmygosh good or ohmygosh not-so-much. In a dutch oven I browned a hunk of boneless lamb roast in tablespoon of butter. To this I added a can of stewed tomatoes and one preserved lemon. Covered the pot and baked at 350 degrees for 50 to 60 minutes. The baked acorn squash added a sweet balance to the intensely lemony dish. Our dinner table conversation consisted mainly of words like "yum" and "more, please".