Lamb Stew

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Lamb Stew

Recipe for Lamb Stew

We love lamb. We particularly love lamb chops but this herb bouquet lamb stew is a great way to serve lamb.
The turnip is optional. I don’t like turnip and would substitute parsnips for it but my husband does like parsnips. So in our household we just leave it out.

Ingredients for Lamb Stew

  • 2 lbs Spring lamb shoulder
    4 Cups Water
    3 Carrots cut into 11/2-inch chunks
    1 Small turnip diced
    1 Onion quartered
    11/2 Tsp Salt
    ¼ Tsp Pepper
    Pinch of thyme
    Pinch of rosemary
    1 Bay leaf
    3 Tbsp Parsley chopped
    2 Tbsp Flour

Method for Lamb Stew

Trim fat if necessary. Cut lamb into 11/2-inch cubes. Place the meat in deep saucepan or Dutch oven. Add water. Cover and simmer for 2 hours. Add remaining ingredients except flour and parsley. Cover and cook until vegetables are fork tender. Remove bay leaf. Skim fat if required. Thicken broth with flour mixed with ¼ cup cold water. Sprinkle with parsley. Serve piping hot.

Note

Optionally you can add green peas and/or green beans. When I do this I like to cook them separately and add them as I am serving the stew.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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