12 lamb chops
3 leek stems (light green and white parts, washed well and chopped into 1/2 inch pieces)
1 medium bell pepper
1/2 roasted red pepper
4 cloves minced garlic
2 stalks celery
1 tsp. Tomato paste
1 pound yellow baby potatoes
4 large carrots cut into 1 inch pieces
1 c. Frozen peas
3 tablespoons beef base
1 quart water 1 quart beef broth
2 bay leaves
Sprig of thyme
Sprig of Rosemary
Red pepper flakes
Paul Prudehomes Meat magic (cajun seasoning)
Onion powder
Paprika
1/3cup flour
1/3 cup bacon grease
Generously coat lamb with Cajun seasoning, paprika and onion powder. Place in a large resealable bag. Add chopped leeks, peppers, celery, bay leaf, garlic, rosemary and thyme, seal tightly and refrigerate overnight.
Remove meat from fridge and allow to come to room temp (about 30-45 min)
