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Read by Michael Flamel
Once upon a time, in the rolling hills of the Scottish Highlands, a shepherd named Angus discovered the secret to happiness: a hearty bowl of lamb stew. Angus, known for his thick brogue and even thicker beard, spent his days tending to his flock of sheep and his evenings concocting culinary masterpieces over an open fire.
One particularly brisk evening, Angus stumbled upon a wild rosemary bush while chasing a particularly mischievous lamb. He decided to add a few sprigs to his bubbling pot of stew, and the result was nothing short of magical. The fragrant rosemary married perfectly with the rich, tender lamb, creating a dish that warmed both the body and the soul.
Word of Angus’s delectable stew spread far and wide, crossing borders and oceans. As the recipe migrated to America, it evolved to include an array of garden-fresh vegetables and herbs, adapting to the local flavors and ingredients available. Yet, the essence of the dish remained the same: a celebration of the harmonious relationship between lamb and rosemary.
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Garden-Fresh Lamb Stew Recipe
Warm up with the comforting flavors of this Garden-Fresh Lamb Stew. Tender lamb cubes, seasoned and browned to perfection, are combined with hearty vegetables and a blend of fresh herbs. Slow-simmered in a savory broth, this stew is a cozy and delicious meal perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Yield: Serves 6-8 1x
- Category: Soups
Ingredients
- 2 pounds boneless lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into 1/2-inch slices
- 4 large potatoes, peeled and cut into 1-inch cubes
- 2 cups chopped tomatoes (fresh or canned)
- 4 cups lamb or beef broth
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 cup green peas (fresh or frozen)
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Prep the Lamb
- Season the lamb cubes with salt and black pepper.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
- Brown the lamb in batches, ensuring each piece gets a nice sear. Remove the lamb and set it aside.
- Sauté the Vegetables
- In the same pot, add the chopped onion and sauté until it becomes translucent.
- Add the minced garlic and sauté for another minute, until fragrant.
- Combine Ingredients
- Return the browned lamb to the pot.
- Add the carrots, potatoes, and chopped tomatoes.
- Pour in the broth, ensuring all the ingredients are submerged.
- Add the rosemary sprigs and bay leaf.
- Simmer
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
- Final Touches
- About 15 minutes before serving, stir in the green peas.
- Adjust seasoning with salt and black pepper to taste.
- Remove the rosemary sprigs and bay leaf.
- Serve
- Ladle the stew into bowls.
- Garnish with chopped fresh parsley.
Serving Suggestions and Beverage Pairings
Serving Suggestions
- Serve the lamb stew with crusty bread or buttery mashed potatoes to soak up the delicious broth.
- A side of steamed green beans or a fresh garden salad with a light vinaigrette makes for a balanced meal.
- For a touch of indulgence, add a dollop of sour cream or a sprinkle of grated Parmesan cheese on top.
Beverage Pairings
- A full-bodied red wine, such as Cabernet Sauvignon or Syrah, complements the rich flavors of the lamb stew.
- For beer lovers, a dark ale or stout pairs wonderfully with the hearty dish.
- Non-alcoholic options include a robust black tea or a spiced apple cider, both of which enhance the stew’s warming qualities.
And so, from the misty Highlands of Scotland to the bustling kitchens of America, Angus’s lamb stew continues to bring warmth and joy to those who savor its flavors. Bon appétit! ❖
