Welcome spring with lamb dish
by Dr. Susanna Hoffman
SPRING LAMB STEW WITH ARTICHOKES, DILL, AND A MYSTERY INGREDIENT
The arrival of spring is signaled by the corresponding arrival of a divine culinary treasure, lamb. The meadows in which the lambs graze also offer up the first herb of the year, delicate, feathery dill as gardens nearby produce their first baby artichoke globes on bladed plants. Combined together the three make an exhilarating stew, in which tender bites of young lamb seem to frolic in the broth made impudent with the artichokes and dill. Such young ingredients can sometimes result in a thinish stew, but a fourth mystery ingredient solves the problem by adding a robust, but hidden richness: anchovies. The anchovies completely dissolve in the cooking, no sign of them appears to put off any anchovy naysayer, yet their hidden presence deepens the stew until guests will ask how you came up with such a sumptuous concoction. It’s up to you whether you reveal the secret or not. The same idea works for a poultry stew as well. A toss of olives in the mix provides an extra salty sparkle.