Autumn Lamb Stew

Autumn Lamb Stew

Serves 4 to 6
This stew is hearty, full of warm autumn root vegetables and tender lamb — perfect when paired with a heap of buttered egg noodles and a glass of Chianti. You can make your own lamb rub using the spices in this recipe or purchase packaged lamb dry rub in our meat department.
  • 1/2 tablespoon brown sugar
  • 1/2 tablespoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 1 teaspoon fine sea salt
  • 1 1/2 pound lamb stew meat, preferably cut from the shoulder
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons tomato sauce
  • 2 cups small new red potatoes, halved
  • 2 large carrots, roughly chopped
  • 1 parsnip, roughly chopped
  • 1 white turnip, roughly chopped
  • 1 yellow onion, cut into 8 wedges
  • 1/2 cup frozen cut green beans, thawed
  • 1 cup frozen green peas, thawed
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In a small bowl, mix the sugar, cumin, pepper, rosemary, paprika, and salt together with your fingers. Spread the mixture on a large plate. Roll lamb in spice mixture, coating well on all sides.

In a large heavy pot, heat oil over medium high heat. Working in batches if needed, add lamb and brown well on all sides. Add 2 cups water and tomato sauce. Bring to a boil. Cover and simmer for 1 hour.

Add potatoes, carrots, parsnips, turnips, and onions. Cover and continue to simmer for 1 hour. Add green beans and peas. Simmer another 5 minutes, just until beans and peas are tender. Ladle stew into bowls and serve.
Nutritional Info: 
Per Serving: 420 calories (150 from fat), 16g total fat, 4.5g saturated fat, 120mg cholesterol, 680mg sodium, 26g carbohydrates, (5 g dietary fiber, 8g sugar), 42g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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