In the Scottish Highlands, a shepherd named Angus discovered happiness through a hearty lamb stew. One evening, he added wild rosemary to his stew, creating a magical dish that warmed the body and soul. Word of his delectable stew spread worldwide, and as the recipe traveled to America, it evolved with garden-fresh vegetables and herbs while maintaining the essence of the lamb and rosemary relationship.

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.

• Author: Don Nicholas
• 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)

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Instructions

• Prep the Lamb

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.

• Sauté the Vegetables

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.

• Combine Ingredients

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.

• Simmer

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.

• Final Touches

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.

• Serve

1. Ladle the stew into bowls.
2. 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.