Autumn Lamb Stew
Serves 4 to 6
Time 2 hr 25 min
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.
Special Diets:
Ingredients
- 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
Method
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 (5g dietary fiber, 8g sugar), 42g protein.
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.
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Ingredients
- 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