Lamb Stew with Spring Vegetables

Lamb Stew with Spring Vegetables

Serves 6

This stew comes together easily, simmering on top of the stove for a couple of hours and giving you the time to take care of a few spring cleaning projects.

  • 2 pounds lamb stew meat, cut into 2-inch chunks
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons extra-virgin olive oil
  • 1 cup white wine
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh oregano
  • 2 cups baby carrots, halved
  • 2 cups small new red potatoes, halved
  • 1 cup fresh English peas or frozen green peas, thawed
  • 1/4 cup thinly sliced green onions
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Season lamb with salt and pepper and place in a large bowl. Sprinkle with flour and toss to coat. Heat oil in a large heavy pot over medium high heat. Working in batches if needed, add lamb and brown on all sides. Add 1 1/2 cups water, wine, rosemary and oregano. Stir to combine and bring to a boil. Cover and simmer for 1 hour.

Stir in carrots and potatoes. Cover and continue to simmer for another hour. Stir in peas. Simmer another 5 to 10 minutes or until peas are just cooked through. Remove and discard stems from rosemary and oregano.

Ladle stew into bowls and garnish with green onions. Serve immediately.

Nutritional Info: 
Per Serving:460 calories (140 from fat), 16g total fat, 4.5g saturated fat, 135mg cholesterol, 560mg sodium, 24g carbohydrate (4g dietary fiber, 3g sugar), 46g 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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