How to Make the Perfect Savory Lamb Stew
Mediterranean · Medium · 145 min · 6 servings
A hearty and warming lamb stew loaded with root vegetables and rich aromatic broth. Slow-simmered until the lamb is meltingly tender and the sauce is deeply flavorful.
Why this recipe works
This Savory Lamb Stew recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 145 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 580 calories with 42g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 1.2 kg lamb shoulder cut into chunks
- 3 medium carrots chopped
- 3 medium potatoes cubed
- 2 medium onions diced
- 4 cloves garlic minced
- 400 ml beef or lamb stock
- 2 tbsp tomato paste
- 2 tsp fresh rosemary chopped
- 2 tbsp olive oil
Step by step instructions
Step 1: Brown the Lamb
Heat olive oil in a large heavy pot over high heat. Season the lamb chunks with salt and pepper and brown them in batches without overcrowding the pan. This step builds the deep base flavor of the stew.
Step 2: Saute the Aromatics
Lower the heat to medium and add onions and garlic to the same pot. Cook for 5 minutes until softened. Stir in the tomato paste and cook for another 2 minutes to caramelize it slightly.
Step 3: Build the Stew
Return the browned lamb to the pot and pour in the stock. Add the rosemary and stir everything together. Bring to a boil then reduce heat to a gentle simmer and cover the pot.
Step 4: Add Vegetables and Simmer
After 45 minutes of simmering add the carrots and potatoes. Continue cooking covered for another 45 minutes until the lamb is completely tender and the vegetables are soft. Check seasoning and adjust.
Step 5: Finish and Serve
Remove the lid and let the stew simmer uncovered for 10 minutes to thicken the sauce. Ladle into bowls and garnish with fresh parsley. Serve with crusty bread or over mashed potatoes.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- lamb shoulder → lamb leg or beef chuck for a similar hearty texture
- beef or lamb stock → vegetable stock with a splash of worcestershire sauce for added depth
- rosemary → thyme or a combination of dried oregano and bay leaves
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not browning the lamb in batches causes steaming instead of searing which loses flavor
- Adding the vegetables too early turns them to mush before the lamb is tender
- Cooking at too high a simmer makes the lamb tough and dries out the stew
Nutrition facts
Per serving: 580 calories, 42g protein, 32g carbs, 28g fat, 5g fiber.
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