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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.
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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.