Rosemary Lamb Stew

Rosemary Lamb Stew

I love lamb! Have I mentioned that before? 🙂 Both local and domestic lamb is readily available in supermarkets where I live, so I’m always looking out for specials. I like to buy the lamb shoulder blade chops (shoulder arm chops are also good) which are tougher cuts of meat on the bone with lots of connective tissue. When slow cooked, they cook up beautifully tender with really flavorful meat.

The rosemary part of this stew is inspired by the copious quantity of rosemary that is growing along the sunny side of our house. I have to prune it back several times a year, but lately I’ve been taking sprigs of the tender new growths and tossing them in stews. This stew is so tasty, and I was surprised how much of a sweetness the root vegetables gave it.

Rosemary Lamb Stew

1-2 tablespoons oil
1 medium onion, sliced
3 cloves garlic, minced
1 pound (approx.) lamb meat on the bone (eg. lamb shoulder blade chops)
3/4 teaspoon (approx.) sea salt
1/8 teaspoon black pepper
4 whole cloves
1/2 teaspoon dried thyme
3 large carrots, peeled and sliced
1 large turnip, peeled and diced
1 large parsnip, peeled and diced
3-4 cups water
1 tablespoon apple cider vinegar
1-2 sprigs rosemary
3-4 cups chopped greens (I used swiss chard)

1. Heat oil in a large, heavy-bottom pot. Add onion and garlic and cook for about 5 minutes.
2. Add the lamb and season it with the salt and pepper. Cook for another 5 minutes or so to brown the lamb.
3. Add the cloves, thyme and all of the vegetables. Let it cook for a couple minutes until you start to smell the yummy cloves!
4. Add the water, apple cider vinegar and sprig of rosemary.
5. Cover (leaving lid open a crack if necessary) and simmer on the lowest heat for about 2 1/2 – 3 hours, stirring occasionally, until the meat is very tender.
6. With about 15-20 minutes remaining, add your greens and stir them into the stew.
7. Adjust seasonings to taste, and serve.

Linking to: Sunday Night Soup Night!, Souper Sundays @ Kahakai KitchenSunday SchoolMonday ManiaHomestead Barnhop, Inspire Me MondayMake Your Own MondaysFat TuesdayTraditional TuesdaysHearth and Soul HopReal Food WednesdaysHealthy 2day WednesdaysWhole Food WednesdayAllergy Free WednesdaysSimple Lives ThursdayPennywise Platter ThursdaysFreaky FridayFriday Food FlicksFresh Bites Friday, Chard Seasonal Recipe Roundup

Related Posts Plugin for WordPress, Blogger...

21 Comment

  1. mjskit says:

    I love the combination of rosemary and lamb, but have never made a lamb stew. This looks delicious! I definitely love the seasonings but all the veggies you added sound fabulous! Great recipe!

    1. Debbie says:

      Thanks MJ, I really appreciate that!

  2. Rosemary is one of my favorite herbs and perfect with lamb. Your stew looks hearty and delicious. Thanks for sharing it with Souper Sundays at Kahakai Kitchen this week. 😉



    1. Debbie says:

      Thanks Deb, I’ll definitely be back again!

  3. Michaela says:

    You had me at ROSEMARY!!! How yummy!

    1. Debbie says:

      Thanks Michaela!

  4. Corina says:

    I also love to slowcook the tougher cuts of meat. Just throwing everything in the pot and leaving it for a few hours makes a really tasty dish. The fresh rosemary must make this smell delicious as it’s cooking too.

    1. Debbie says:

      I agree! One of the great things about slow cooking are the wonderful smells wafting from the pot as it cooks!

  5. This looks amazing. I love stew, even when the weather gets a bit warmer so I’ll definitely be giving this a try.

    I came via Inspire Me Monday.

    Have a great week!

    1. Debbie says:

      Hi Donna, thanks for taking the time to stop by! I can eat stew any time of year 🙂 I hope you enjoy it!

  6. Laura says:

    I haven’t cooked with lamb in ages, but this stew looks so tasty I might need to try it for dinner soon. If you get a chance, I would love for you to share this recipe this week on Allergy-Free Wednesdays:

    1. Debbie says:

      I will, absolutely, thanks Laura!

  7. Justine says:

    Stopping by from the Hearth & Soul Tuesday Blog Hop!

  8. Miz Helen says:

    Hi Debbie,
    I can almost smell this simmering away in the kitchen. I really like the combination of seasons for this recipe, it looks awesome! Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  9. Mmm…I love all stews. This recipe is great with a different variety of vegetables and flavors. Thanks for sharing it this week at Allergy-Free Wednesdays. Hope to see you back again next week. Have a great weekend!

    ~Michelle, AFW Hostess

  10. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  11. Your stew looks wonderful! So hearty and delicious. Thank you for sharing this with the Hearth and Soul Hop.

  12. Looks delicious! Thanks for linking up to Healthy 2Day Wednesday….hope to see you back next week! 🙂

  13. […] Chicken and Sausage Casserole Morocan Chicken Casserole Rosemary Lamb Stew Moroccan Lamb […]

  14. Catherine says:

    Hope this is not a stupid questions! What pan did you use? I have a stainless steel pan. Can I use this?

    1. Debbie says:

      There’s no such thing as a stupid question! I used a cast iron le creuset pot, but I also use a lot of stainless steel pans so it should work just fine. Just make sure you give it a stir periodically to prevent it sticking.

Comments are closed.