The Goldton at Athens Newsletter

Ingredients:
2 tablespoons olive oil
1 teaspoon finely chopped garlic
3 pounds bone-in lamb shoulder or thick chops
1 medium onion, sliced
1/3 cup brown rice, or rolled oats
6 cups water
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 head cabbage, coarsely chopped
3 medium carrots, 1/2-inch dice
1/2 cup diced rutabaga
1 cup cauliflower florets, optional
4 medium potatoes, 1/2-inch dice
Salt, to taste
Freshly ground black pepper, to taste

Directions:
Heat olive oil in a large pot over medium heat. Sauté garlic for 1–2 minutes without browning. Add lamb and brown on all sides.
Stir in onion, sauté briefly, then add rice and water. Bring to a boil, skimming off froth, and boil for 5 minutes.
Reduce heat to medium, add thyme and oregano, cover, and simmer for 40 minutes.
Add cabbage, carrots, rutabaga, cauliflower (if using), and potatoes. Cook for 20 minutes until vegetables are tender.
Remove meat, chop coarsely, and return to the pot. Simmer for 5 minutes.
Season with salt and pepper, serve, and enjoy!