Lamb Stew at the Second Upper West Side Supper Club Event

Sad that I'm only blogging it more than a week on, but I can still remember the delicious sweetness of this hearty lamb stew accented with rosemary, thyme, parsnips, and pearl onions.  Our entry in the winter stew category was N's adaptation of a Julia Child (JC? WWJCD?) recipe.  Uncharacteristically bereft of bacon, JC develops the flavor in the lamb by browning it, coating it in flour, and braising it in its own juices for a while before adding the other ingredients.  N improved upon the original by cutting the number of potatoes drastically, boosting the liquid with some extra stock part way through braising, and increasing the amount of herbs.  The result not only avoided the dryness of the original, it was absolutely delectable in my opinion.  We were so excited about it my mother in law made her own version today (thank goodness she's not in the SC--it wouldn't be a fair fight).  Our fellow diners, however, only awarded us a 27.  I'm hoping that was on account of my salad: bitter greens tossed in a mustard vinaigrette with gorgonzola croutons.

UWSSC Standings
R & E: 26.3
A & N: 27.0