Slow Cooked Lamb Stew
If there’s anything that reminds me of home, it’s lamb stew.. well, any stew really. I grew up eating this deliciously nourishing comfort food, and it always makes me feel nostalgic. My mother would always make it look so effortless, and once I started to make my own, I realized just how easy it was! Weather you use chicken, beef or lamb, stew is a delicious, slow meal that warms the soul and fills the belly. This slow cooked lamb recipe is really easy to make, full of flavor and super healthy!
Notes
Lamb – I love cooking with lamb for many reasons! Not only is it delicious, it’s also considered a less processed meat compared to others. In general, the animals are not reared in confined factory farm conditions like cattle, and are mostly grass fed. We live in a world where the industrialization of animals has severely weakened the quality of our meat, so we have to consider what we’re eating, and where it’s sourced. I buy my lamb from Costco, and it’s imported from New Zealand, which already makes me feel way better about the quality of the meat. I prefer lamb loin chops when it comes to stews. If you’re not a fan of lamb (which alot of people aren’t) you can try my below chicken stew recipe.. just as delicious! You could also sub this recipe with beef, it’ll work just as well.
Slow Cook – I cook this recipe in a dutch oven (oven proof pot with a lid) for 3 hours. It gives the best flavor, and the most tender meat.. if you have the time, I recommend this method. You can also use a slow cooker, I just live in a small apt in New York, so I have to be selective on which appliances I have in my small kitchen!
Cookware – I LOVE using my Caraway dutch oven. Would highly recommend this brand. Its non-stick with no toxic coatings, and comes in an array of beautiful colors. Link below if you’d like to check this out!
Caraway Dutch Oven – https://www.carawayhome.com/products/dutch-oven?color=sage
Veg – My go to accompanying vegetables with a stew is always potato, carrot and peas, but feel free to swap out items if you prefer certain things over another. I also like to add 1/3 cup washed buckwheat, it ‘beefs’ up the stew and I can then eat it without adding rice. Buckwheat is also GF, so I love to use it in this kind of capacity.
What You’ll Need
Lamb
- 1.5-2 lb lamb loin chops (about 5-6 chops)
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp cornstarch
- Salt & pepper
Stew
- 2.5 – 3 cups warmed stock (veg, chicken of beef)
- 2/3 cup red wine (optional)
- dash of soy sauce (optional)
- juice of 1/4 freshly squeezed lemon
- 3/4 tsp sugar
- 1.5 cups chopped celery
- 1 medium red onion, finely sliced
- thumb sized ginger, peeled and finely chopped
- 2 medium sized carrots, 1/4″ sliced
- 1 cup frozen peas
- 2-3 cloves garlic, peeled and finely chopped
- 3 medium potatoes, peeled and roughly cubed into 1/2″ pieces
- 3 x bay leaves
- large handful of thyme, tied with string for easy removal
- 2 tsp tomato paste
- olive oil
- salt & pepper
Slow Cooked Lamb Stew
- Total Time: 3.5 hours
- Yield: 5-6 1x
Description
Slow cooked lamb stew in an oven proof dish, with peas, potatoes and carrots.
Ingredients
Lamb
- 1.5–2 lb lamb loin chops (about 5–6 chops) – room temp
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp cornstarch
- Salt & pepper
Stew
- 2.5 – 3 cups warmed stock (veg, chicken of beef)
- 2/3 cup red wine (optional)
- dash of soy sauce (optional)
- juice of 1/4 freshly squeezed lemon
- 3/4 tsp sugar
- 1.5 cups chopped celery
- 1 medium red onion, finely sliced
- thumb sized ginger, peeled and finely chopped
- 2 medium sized carrots, 1/4″ sliced
- 1 cup frozen peas
- 2–3 cloves garlic, peeled and finely chopped
- 3 medium potatoes, peeled and roughly cubed into 1/2” pieces
- 3 x bay leaves
- large handful of thyme, tied with string for easy removal
- 2 tsp tomato paste
- olive oil
- salt & pepper
Instructions
- In a large bowl, marinade your room temperature lamb chops in the cumin, paprika, cornstarch, salt and pepper.
- Place a large oven proof pot on a high heat and add a generous dash of olive oil – make sure to use a pot that has a accompanying lid.
- Once hot, add your lamb chops and fry for 5-6 mins on each side, and briefly on the sides sealing off all the flavour. Remove the chops from the pot and set aside, then turning the heat down to low. Set your oven to 300 deg F at this point.
- In the same pot, fry the onions for 7-9 minutes until translucent, stirring regularly, then raising the heat to slightly below medium and adding the celery. Fry for a further 4-5 minutes, continuing to stir, then add your garlic and ginger.
- While completing steps 3 and 4, chop your onion, celery, garlic and ginger, and peel and chop your potatoes and carrots.
- Once your garlic and ginger has been simmering for about 4-5 minutes, add your chopped potatoes, carrots, bay leaves, lamb chops, stock, tomato paste, wine, salt/pepper, thyme, lemon, and sugar.
- Give everything a good stir, adding a generous amount of salt and pepper, then cover with the lid and put it into the oven for 3 hours. If you have the time, use the full 3 hours in the oven, the meat will fall off the bone!
- About 30 minutes before you’re ready to take it out the oven, add the peas and give it a stir before setting it back in for the last 30 mins.
- AFter 3 hours, remove from the oven and take out the thyme and bay leaves. Serve over basmati rice/any other grain of your choosing, or as is! Enjoy!
- Prep Time: 30
- Category: Lunch/Dinner
- Method: Stovetop / Oven
Keywords: Lamb Stew Hearty
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