Basic Lamb Stew With Vegetables

Lamb stew
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  • 100 mins
  • Prep: 20 mins,
  • Cook: 80 mins
  • Yield: 4 Servings
Ratings (6)

Lamb stew recipe with shoulder chops, potatoes, carrots, and other vegetables, along with seasonings. The shoulder lamb chops are cut into pieces and cooked along with the bones to make a flavorful lamb stew.

Vegetables include rutabaga, bell pepper, celery, carrots, and potatoes. Serve it with biscuits or Irish soda bread.

What You'll Need

  • 1 pound lamb shoulder chops
  • 2 medium potatoes, quartered
  • 3 small carrots, cut in 2-inch pieces
  • 1 medium onion, quartered
  • 2 ribs celery, cut in 1/2 inch pieces
  • 1 small green bell pepper, cut in 1/2 inch strips
  • 1/2 cup diced rutabaga, optional
  • 1 1/4 teaspoons salt
  • dash pepper
  • 3 tablespoons cold water blended with 1 1/2 tablespoons flour
  • 2 tablespoons chopped parsley

How to Make It

  1. Trim fat from the lamb chops then cut the meat into 1-inch pieces. Place the meat and bones in a stock pot or Dutch oven; barely cover with about 1 1/4 cups water. Cover the pan and simmer for 45 minutes (do not boil). 
  2. Add potato, carrots, celery, green pepper, rutabaga, salt, and pepper. Cover and simmer for 20 to 30 minutes, until meat and vegetables are tender.
  3. Remove bones.
  4. Remove from heat; stir in the flour and water mixture. Return to heat. Cook, stirring, until stew is thickened.
  1. Add parsley and taste and adjust seasonings.

More Lamb Stew Recipes

Classic Irish Stew with Lamb

Spring Lamb Stew with Tomatoes

Irish Lamb Stew Recipe
 

Nutritional Guidelines (per serving)
Calories 537
Total Fat 25 g
Saturated Fat 10 g
Unsaturated Fat 11 g
Cholesterol 106 mg
Sodium 1,229 mg
Carbohydrates 43 g
Dietary Fiber 7 g
Protein 33 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)