Spring Lamb Stew


Seriously delicious spring time stew! If you can find fresh peas it really makes the difference.

Spring Lamb Stew

Serves 2


1 Tbsp. olive oil

1 ½ lb. lamb shoulder, 1 ½ – inch cubes

2 Tbsp. flour

2 cups broth

1 Tbsp. tomato paste

2 garlic cloves, halved

1 parsley sprig

1 thyme sprig

1 bay leaf

10 small white onions

1 Tbsp. butter

2 carrots, sliced

1 turnip, cubed

1 tsp. sugar

3 red-skin potatoes, quartered

¾ cup fresh peas



In a large pot heat oil over medium high heat. Cover lamb cubes with flour, salt and pepper. Place meat in pot, brown on all sides about 5 minutes. Add broth, tomato paste, garlic, parsley, thyme and bay leaf. Stir everything, turn down heat and cover, simmering for 45 minutes. Bring a saucepan full of water to a boil, drop in onions, and cook for 1 minute. Drain the onions, slice off the root and stem ends, and slip off skin. Set a skillet over high heat and add the butter. Add onions, carrots, turnip and cook, stirring for 2 minutes. Sprinkle sugar over vegetables, reduce heat and cook for 10 minutes. Preheat oven to 400 degrees. Add vegetables and potatoes to lamb and simmer, covered for another 15 minutes. Place pot in oven and braise for 30 minutes, until lamb is tender. Add peas and cook for another 3 minutes.

Inspired by Around My French Table


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