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Garden-Fresh Lamb Stew Recipe

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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.

Ingredients

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Instructions

  1. Season the lamb cubes with salt and black pepper.
  2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
  3. Brown the lamb in batches, ensuring each piece gets a nice sear. Remove the lamb and set it aside.
  1. In the same pot, add the chopped onion and sauté until it becomes translucent.
  2. Add the minced garlic and sauté for another minute, until fragrant.
  1. Return the browned lamb to the pot.
  2. Add the carrots, potatoes, and chopped tomatoes.
  3. Pour in the broth, ensuring all the ingredients are submerged.
  4. Add the rosemary sprigs and bay leaf.
  1. Bring the mixture to a boil, then reduce the heat to low.
  2. 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.
  1. About 15 minutes before serving, stir in the green peas.
  2. Adjust seasoning with salt and black pepper to taste.
  3. Remove the rosemary sprigs and bay leaf.
  1. Ladle the stew into bowls.
  2. Garnish with chopped fresh parsley.

Find it online: https://foodgardening.mequoda.com/articles/a-tale-of-lamb-stew/