Go Back
+ servings

Lamb Stew with Spring Veggies


  • olive oil
  • ¼ lb smoked bacon, diced into 1" pieces
  • 2 ½ - 3 lbs boneless lamb shoulder, diced into bite-size pieces
  • fine-grain sea salt + freshly ground black pepper
  • ¼ cup + 2 Tbsp whole wheat pastry flour (or spelt)
  • 2-3 tbsp minced garlic (~ 6-8 cloves)
  • 2 cups beef stock (homemade is best)
  • 1 cup full-bodied red wine
  • 1 cup canned tomatoes diced (preferred: San Marzano)
  • 1 tbsp fresh thyme leaves, minced
  • 1 tbsp fresh rosemary leaves, minced
  • 1 lb carrots, peeled and cut diagonally (~ 2" thick pieces)
  • 12 oz Yukon Gold potatoes, diced into 2" pieces
  • 8-10 oz pearl onions, peeled
  • 6 small turnips, whole or halved (~ 1 pound)
  • 2 tbsp butter, unsalted and at room temp
  • 1 (10 oz) package frozen peas
  • ½ cup fresh parsley leaves, chopped


  • Preheat the oven to 350° F
  • Heat a small glug of olive oil in a large ovenproof pot or Dutch oven, over medium heat
  • Add the bacon and cook for ~ 5 minutes, or until the pieces have browned
  • Transfer the bacon to a plate, leaving the fat in the pan
  • In a small bowl, toss the lamb pieces with a large pinch (or two) of sea salt and a pinch of freshly ground black pepper, and then with ¼ cup of flour
  • Bring the heat to medium-high and cook half of the lamb in the bacon fat for ~ 5 minutes, turning occasionally, until browned
  • Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate
  • Add the garlic to the pot and cook for one minute
  • Add the lamb and cooked bacon pieces back to the pot.
  • Also add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, a strong pinch of sea salt and a pinch of freshly ground black pepper
  • Bring to a boil, scraping the brown bits from the bottom of the pot
  • Simmer for ~ 5 minutes, cover and put the pot in the oven for 30 minutes
  • Add the carrots, potatoes, onions, and turnips, cover and return the pot to the oven for an hour, or until all of the veggies are tender
  • In a small bowl, add the butter and 2 Tbsp flour and combine
  • Stir the mix into the stew and simmer on the stove-top for ~ 3-5 minutes.
  • Off the heat, stir in the peas and parsley
  • Season to taste and serve