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Lamb Stew Recipe

Classic lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) and perfect for special occasions (think Easter!). Baking the stew in the oven makes the tender lamb morsels and root vegetables just melt in your mouth. Learn how to make traditional lamb stew. | natashaskitchen.com

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The lamb morsels in this Lamb Stew just melt in your mouth and so do the potatoes. This recipe is uncomplicated (a one-pot meal!) and it simmers in the oven for awhile so every bite is completely delicious. The lengthy (and care free) baking time creates a most satisfying broth consistency. Even if you have no clue what the old days were like, this lamb stew will take you there!

My 2 and 8-year old kiddos both loved this lamb stew (which shocked me because they love their usuals like Mom’s meatball soup and borscht). They both asked for refills! I was beaming of course because this lamb stew recipe is loaded with healthy ingredients and my family was was gobbling it up with such satisfaction. It’s a winner, especially for special occasions, like Easter!

Ingredients for Lamb Stew Recipe:

This hearty lamb stew is a meal in itself and so satisfying! This lamb stew recipe is a close relative to our beef stew recipe (a reader favorite!). We turned it into a one-pot recipe so it is easier and a little heartier with more potatoes. We also experimented making it gluten free and we were all so impressed with the results.

Classic lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) and perfect for special occasions (think Easter!). Baking the stew in the oven makes the tender lamb morsels and root vegetables just melt in your mouth. Learn how to make traditional lamb stew.

Gluten Free Substitution: I have tested this with this gluten free flour and it worked wonderfully.

How to Make Easy Lamb Stew:

1. In a large dutch oven pot, saute chopped bacon over medium heat until golden brown and fat is released. Remove bacon with a slotted spoon to a large plate.

2. While bacon cooks, season trimmed and chopped lamb pieces with 1/2 Tbsp salt and 1 tsp black pepper. Sprinkle with 1/4 cup flour. Toss to combine and coat the meat in flour. Cook the lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 minutes per side) then remove to the same plate with bacon.

Four photos two of marinated lamb and two of a dutch oven with lamb cooking

3. Add diced onion and sauté 2 minutes. Add garlic and sauté another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add thickly sliced mushrooms, bring to a simmer and cook 10 minutes uncovered. Preheat Oven to 325 degrees F.

Four photos of lamb stew cooking in a dutch oven

4. Return bacon and lamb back to the pot then add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Add potatoes and carrots then stir to combine (potatoes should be mostly submerged in liquid. Bring to a boil then cover with lid and carefully transfer to preheated oven at 325˚F for 1 hour and 45 minutes. When done, potatoes will be easily pierced and lamb will be very tender. For a lower fat stew, spoon out any excess oil at the surface of the stew.

Four photos of lamb stew cooking in a dutch oven

Serve with soft crusty bread to soak up that broth which is loaded with amazing flavor!

Classic lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) and perfect for special occasions (think Easter!). Baking the stew in the oven makes the tender lamb morsels and root vegetables just melt in your mouth. Learn how to make traditional lamb stew.

Explore our Most Popular Stew Recipes:

Lamb Stew Recipe

4.99 from 308 votes
Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 40 minutes

This lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) The lengthy simmering time in the oven makes the tender lamb morsels and vegetables just melt in your mouth. 

Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $28-$30
Keyword: Lamb Stew
Cuisine: American
Course: Main Course, Soup
Calories: 481
Servings: 8 people

Ingredients

  • 4 oz bacon, (4 strips, chopped into 1/4" strips)
  • 2 lbs boneless leg of lamb or lamb shoulder, trimmed of excess fat, cut into 1 1/2" pieces
  • 1/2 Tbsp sea salt for the lamb plus 1 tsp for stew
  • 1 tsp black pepper for lamb plus 1/2 tsp for stew
  • 1/4 cup all-purpose flour or gluten free flour*
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 1 1/2 cups good red wine, *
  • 1 lb button mushrooms, thickly sliced
  • 4 cups low sodium beef broth or stock
  • 1 Tbsp tomato paste
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 1 1/2 lbs small yellow potatoes, halved or quartered into 1" pieces
  • 4 medium carrots, 10 oz, peeled and cut into 1/2" thick pieces
  • 1/4 cup parsley, finely chopped for garnish

Instructions

  1. In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.

  2. While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.

  3. Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.

  4. Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**

Recipe Notes

*We used the wine "Soft Red" by Ste Chappell. A Pinot Noir would also work well. 
** For reduced fat stew, spoon out any excess oil from the surface when it comes out of the oven.

Nutrition Facts
Lamb Stew Recipe
Amount Per Serving
Calories 481 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 11g69%
Cholesterol 82mg27%
Sodium 1276mg55%
Potassium 1234mg35%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 3g3%
Protein 28g56%
Vitamin A 5285IU106%
Vitamin C 17.1mg21%
Calcium 67mg7%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Q: Are you cooking up any special Easter recipes?

Is lamb typically on the menu for you? I’d love to hear about your Easter dinner traditions!

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Holly K
    September 24, 2022

    I am a lamb lover but DH is not. Does the wrinkly nose thing if its anything but loin lamb chops. Well he was over the moon with this recipe! As was I. Didn’t really change anything significant. Used 3 shoulder chops which was a bit of a pain to cut the meat off the bone. Next time Lamb Shanks! Just the two of us so one large carrot coined and like wise with one parsnip. YF small potatoes cut in half (all of these peeled of course) at the 45 Min point someone suggested. Worked perfectly. A little cumin and caraway. Halved the recipe as only the two of us. Absolutely delicious! Definitely will make again!
    Shanks vs. Shoulder – definitely my choice. Bones from Shoulder (which I added for the meat/marrow/flavor) came apart enough they were hard to corral. 🤨
    Thanks for a great recipe!

    Reply

    • Natashas Kitchen
      September 24, 2022

      Thank you so much for sharing that with me, Holly! I’m glad you both loved this recipe!

      Reply

  • NicC
    September 4, 2022

    Is there a stovetop method I don’t have a pan I can use to put in oven.

    Reply

    • Natasha's Kitchen
      September 4, 2022

      Hi Nic, one of readers shared this “I used leftover lamb from the Holiday, and instead of in the oven I simmered it on the stovetop. DELICIOUS!” I hope that helps.

      Reply

  • Ez Ra
    August 27, 2022

    Added: Omani dried lemon, coriander powder, chili flakes, a bit of cinnamon, and fresh rosemary
    substituted: bone in lamb (much more savory), oyster mushrooms (yum!), fresh thyme, homemade chicken broth (also yum!), 125g tomato paste
    cut: bacon

    Also, I don’t bother taking the meat out of the pot then adding it again later. Just keep tossing things in till done.

    Results, delicious!

    Reply

    • Natashas Kitchen
      August 27, 2022

      Thank you so much for sharing that with me, Ez! I’m glad you enjoyed it!

      Reply

  • Rick
    August 24, 2022

    Excellent!! I have made this a few times and will make it again. Try it I think you will like it.

    Reply

    • NatashasKitchen.com
      August 24, 2022

      Thank you for the wonderful feedback, Rick! I’m so glad you love this recipe.

      Reply

  • Dan Dillon
    July 20, 2022

    I’ve made this Lamb Stew 10 or 12 times now… I love it more every time I make it…Thank You!

    Reply

    • Natasha's Kitchen
      July 20, 2022

      Love it! Thank you so much for your good comments and feedback!

      Reply

  • Anne
    July 16, 2022

    Thank you for this recipe. I made it about a month ago and it was really good. I’m going to attempt to make it again tomorrow but with venison that has been lurking in my freezer instead of lamb, I’ll let you know how that goes…

    Reply

    • Natashas Kitchen
      July 16, 2022

      I hope you love it! Looking forward to your feedback, Anne!

      Reply

      • Anne
        July 26, 2022

        I forgot to update but just wanted to let you know that it worked really well with the venison. That might be useful for someone.

        Reply

        • Natasha's Kitchen
          July 26, 2022

          Great to hear that!

          Reply

  • Maria
    June 26, 2022

    Can I ask for the measurements per serving? 2 cups? 1.5 cups? Thank you

    Reply

    • Natashas Kitchen
      June 27, 2022

      Hi Maria, this recipe serves 8 people. It’s about 1 – 1.5 cups per serving.

      Reply

  • MARGARET MARRIOTT
    June 14, 2022

    Hi making this recipe this morning and it already looks great. easy to follow. thanks
    Margaret

    Reply

    • Natashas Kitchen
      June 14, 2022

      You’re welcome! I’m so happy you enjoyed it, Margaret!

      Reply

  • Jenn Smuts
    June 9, 2022

    This recipe turned out amazing. My husband and I give it two thumbs up. Thank you.

    Reply

    • Natashas Kitchen
      June 9, 2022

      You’re welcome! I’m so happy you enjoyed it, Jenn!

      Reply

  • Rose
    June 2, 2022

    5 star recipe all day long! Highly recommended! We loved it so much it is almost gone in one night.

    Reply

    • NatashasKitchen.com
      June 2, 2022

      That’s wonderful, Rose! So glad you enjoyed this recipe.

      Reply

  • Ugyen
    May 7, 2022

    Made this yesterday since I had some lamb. I tried following everything as outlined, except had to sub pancetta for bacon, and regular sized gold potatatoes (cut in 1 inch size) for the small yellow potatoes. Came out really incredible. Thank you so much

    Reply

    • Natashas Kitchen
      May 7, 2022

      I’m so happy you enjoyed that and everything worked out well. Thank you for sharing that with us, Ugyen!

      Reply

  • Trina
    April 15, 2022

    This was insane good and a very easy recipe. I’ll be able to make it again by memory, and to be honest, I rarely remember anything. It was so good, I shared it with my neighbor who never gets home cooked meals. He was a happy camper.

    Reply

    • NatashasKitchen.com
      April 15, 2022

      That’s excellent! Thank you for the review.

      Reply

  • Chantal
    April 15, 2022

    Thanks for this wonderful recipe. The lamb stew was the perfect Easter dish.

    Reply

    • NatashasKitchen.com
      April 15, 2022

      You’re very welcome!

      Reply

  • Patty Mcdonald
    April 4, 2022

    Hi the Lamb Stew Recipe…can I put it in a slow cooker….after I have cooked the bacon/onion meat in flour..OR put it in the Slow Cooker after it hase been on top of the stove…I don’t have a oven..Please could you reply…Patty Mcdonald…pattymcdonald44@gmail.com

    Reply

    • Natasha's Kitchen
      April 4, 2022

      Hi Patty, I haven’t tried this in a slow cooker, but one of my readers, Mariya, offered some good insights. She wrote: “I always make my beef stew in the slow cooker- it should work with lamb also. At step 4- transfer everything into the slow cooker and set it to high until it starts boiling and then put it on low until the meat is tender and potatoes cooked.” I hope that helps!

      Reply

  • Lucy Whiting
    April 3, 2022

    First time making this and boy was it tasty! The house smelled great while this was cooking. I made no changes. It was wonderful as is.

    Reply

    • Natasha's Kitchen
      April 3, 2022

      Thanks for the wonderful review, Lucy!

      Reply

  • Sandra
    April 2, 2022

    What would you substitute for mushrooms? Sounds lovely but we don’t eat mushrooms.

    Reply

    • Natashas Kitchen
      April 2, 2022

      Hi Sandra, I saw someone else commented this “I didn’t use the mushrooms, as a preference, but the recipe was delicious. Thank you for the guidance!” I hope that helps.

      Reply

  • Sabrina
    March 18, 2022

    Any thoughts on what subbing Guinness for the wine might do?

    Reply

    • Natashas Kitchen
      March 19, 2022

      Hi Sabrina, I haven’t tested this with Guinness myself to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Nikki
    March 15, 2022

    The dish looks good but can I use a slow cooker since I don’t have a Dutch oven,thank you

    Reply

    • Natashas Kitchen
      March 15, 2022

      Hi Nikki, I haven’t tried this in a slow cooker, but one of my readers, Mariya, offered some good insights. She wrote: “I always make my beef stew in the slow cooker- it should work with lamb also. At step 4- transfer everything into the slow cooker and set it to high until it starts boiling and then put it on low until the meat is tender and potatoes cooked.” I hope that helps!

      Reply

  • Rebecca
    March 13, 2022

    My husband loves this (I do not eat meat, he does) and I thought a good hearty stew would hit the spot for him. I did followed the recipe exactly except I cooked everything in my slow cooker and it got a rave review. One question – and I think I already know the answer – can you freeze this?

    Reply

    • Natasha's Kitchen
      March 13, 2022

      Hi Rebecca, thanks for sharing that with us. I’m glad to know that it was a huge success. I imagine freezing this will work.

      Reply

    • Ed
      April 19, 2022

      Hi Rebecca —
      Cooked potatoes suffer somewhat from freezing. They’ll break down when reheated but the batch will still taste fine.

      Reply

  • JW
    March 10, 2022

    Do you have any suggestions regarding a substitution for the bacon? I am allergic. Thank you!

    Reply

    • NatashasKitchen.com
      March 10, 2022

      It would still work without the bacon, you could just use a light (not extra virgin) olive oil to saute the lamb instead. It may need slightly more salt if omitting the bacon.

      Reply

  • Fredi
    February 26, 2022

    This stew is delicious but it came out of the oven with barely any gravy. I don’t know why. I made it the day before I planned on serving it as stews are often better the second day but I’ll have to add some broth and wine to juice it up. The only thing I did differently is use some leeks with the onion.
    Also the veg is over cooked so next time I’ll add later in the cooking.
    Any suggestions?

    Reply

    • Natashas Kitchen
      February 28, 2022

      Hi Fredi, it sounds like it was cooked down too much, possibly? I would ensure there were no substitutions or alterations to the recipe. Also ensure you’re not cooking at too high of a heat.

      Reply

  • Fredi
    February 25, 2022

    I just put it in the oven so I’ll report back but it looks and smells divine! I used some leeks in addition to onion as I had them. I used Chianti.
    The only suggestion is I’d adjust the prep time. I’m not a slow cooker and I’d say 45-1 hour.
    Thanks for you yummy recipe!

    Reply

  • Lucy
    February 16, 2022

    I’m making this tomorrow, as this sounds superb and just what I was looking for. However, I’d like to make this into individual lamb stew ‘pot pies’ with puff pastry on the top. I’ll need the broth to be somewhat thickened. Does recipe as stated, make a thick broth? If not, can you suggest how to thicken, not using corn starch?

    Reply

    • NatashasKitchen.com
      February 16, 2022

      Hi Lucy, you may need to thicken the stew a little more if you are planning to do that. One of our other readers said they thickened this stew on the stove by using a mixture of 2 TBSP flour to 2 TBSP of water. Hopefully, this helps. Good luck! Let us know how it turns out.

      Reply

      • Lucy
        February 18, 2022

        Thank you. I’ll report back how it turned out with your suggestion on thickening as well as the individual pot pies. House smells wonderful. I made this recipe exactly as is, with no subs. Cooked the same way as recipe states. Only difference will be thickening the stew when it comes out of the oven and a bit of time back in the oven for puff pastry to cook in the soufflé dishes.

        Reply

        • Natashas Kitchen
          February 18, 2022

          I can only imagine how lovely your home smells, Lucy! Thank you for your awesome review!

          Reply

          • Lucy
            February 22, 2022

            Reporting back. All I can say is wow! No subs, made as is, with suggested thickening. Lamb roast fell apart it was so tender, gravy was the perfect thickness. A very easy recipe to make into individual pot pies. Leftovers were over rice, with baguettes for the sauce. The cook times you formulated were spot on. Even reheated, carrots and potatoes were still firm and not mushy. Added to ‘must make again’ file. Thanks for an awesome stew recipe that’s easily convertible to other things (like pot pies). Looking forward to trying your other recipes! If they are anywhere near as good as this one, I’ll have to up my gym routine. Why isn’t there a choice for more than 5 stars? 🙂

          • Natashas Kitchen
            February 22, 2022

            I’m so glad it all worked out well! Thank you so much for sharing that awesome review with me, Lucy!

  • Matt Walter
    February 13, 2022

    Haven’t made the recipe yet, but it looks really good! Question: How would it be without the mushrooms? My family aren’t big mushroom fans.

    Reply

    • Natasha's Kitchen
      February 13, 2022

      Hi Matt, I saw someone else commented this “I didn’t use the mushrooms, as a preference, but the recipe was delicious. Thank you for the guidance!” I hope that helps.

      Reply

  • Susan
    January 28, 2022

    I am going to make this recipe for about the fifth time. It really is awesome. I am going to serve it for company tomorrow night and was wondering how much I can pre do today without cooking it until tomorrow. I want to get the browning of the meat out of the way because that is the messiest part. How far do you think I can go in preparation? Love your recipes!!

    Reply

    • Natasha
      January 30, 2022

      Hi Susan, I haven’t tried making it in parts that way ahead. I would probably just cook the whole thing ahead and let the flavors meld in the refrigerator. I think you could chop and have all of the ingredients prepped ahead.

      Reply

  • John M
    January 16, 2022

    This is a delicious lamb stew. Mine came out a little dry, enough juice for the 1st night but not enough to reheat the leftovers. I think I used a Dutch oven that was bigger than necessary. Is there a good way to add more liquid to the leftovers and if so, do I add wine, stock, water or a combination? Thank you for the recipe!!

    Reply

    • Natashas Kitchen
      January 17, 2022

      Hi John, I bet a nice broth would do! Wine and broth will help the flavor too! I hope you love it!

      Reply

  • Lestacia
    January 16, 2022

    I tried this today (but omitted the potatoes) and it was delicious! I served it with creamy mashed potatoes, and added dumplings to the pot towards the end. A great recipe. Not too fussy, and very effective.

    Reply

    • Natasha's Kitchen
      January 16, 2022

      Hello Lestacia, good to know that you enjoyed this recipe even without potatoes. Thanks for sharing and I hope you’ll love the recipes that you will try!

      Reply

  • Steve
    January 15, 2022

    I,m going to try this recipe next week. If i was to add Pearl Barley to this,how much would you recommend ?

    Reply

    • Natashas Kitchen
      January 15, 2022

      Hi Steve, while I haven’t tried that, one of my readers has. Here’s what they said: ” I added some pearl barley (only because I had originally planned to make soup and the barley had been soaking overnight). This recipe is definitely a keeper and just in time for those winter nights!” I hope this helps!

      Reply

  • Kim
    January 14, 2022

    I’ve been looking for a good lamb stew recipe and this is it! It’s perfect and delicious! I don’t eat beef but wanted a meaty stew. I subbed veggie broth for beef broth, lessened the salt to add some Worcestershire sauce and rosemary. It was absolutely a hit and can’t wait to make it again. I love lamb so thank you for having a recipe for it- it’s not as easy to find as you think.

    Reply

    • Natashas Kitchen
      January 15, 2022

      Thank you so much for sharing that with me. I’m so glad you enjoyed it!

      Reply

  • Aaron Clark
    January 2, 2022

    One word….NOM! Turned out great. Couple of mods. Wife has fod map restriction fro diet so.
    Sub’d green onion tops for the onions. Sub’d 4 tbls of garlic olive oil for the garlic. Used 2 tbls of tomato paste and a 28 oz can of diced tomatos. Only change I would do next time is use no salt as the stock/bacon provides plenty. So for those with Fodmap restrictions you can have this! Its delish!

    Reply

    • Natasha's Kitchen
      January 3, 2022

      Hello Aaron, thank you for sharing that in detail with us. That is so helpful!

      Reply

  • Shelley
    December 28, 2021

    I typically think that I don’t really like stew… until this! Made a half recipe for the 2 of us with leftover leg of lamb from Christmas dinner. Followed pretty exactly but no bay leaves. A few extra mushrooms. Used Kirkland Cotes DU Rhone Villages wine. And no beef broth so I used the (chicken) bone broth that I always have on hand. This is absolutely delicious!!!! Thank you so very much for this recipe!!!

    Reply

    • Natashas Kitchen
      December 28, 2021

      I’m so happy you loved this recipe, Shelley! Thank you so much for sharing that with me!

      Reply

  • Renee
    December 27, 2021

    Made this for the fam tonight and it was devoured! What I did different… I used leftover lamb from the Holiday, and instead of in the oven I simmered it on the stovetop. DELICIOUS!

    Reply

    • Natashas Kitchen
      December 27, 2021

      That is the best when the family loves what we moms make. That’s so great!

      Reply

  • Em C.
    December 2, 2021

    I’m a French gal and we make a lot of stews in the winter. And this, hands down, one of my favorite lamb stew recipes that I have ever tried and eaten. The flavor is fantastic, the colors are beautiful, and everyone loved it.

    Reply

    • Natasha's Kitchen
      December 3, 2021

      Aaw, that is really awesome feedback. Thanks a lot for sharing that with us, Em!

      Reply

  • Steve
    December 2, 2021

    I’m something of a cooking novice but this looks fantastic and straightforward. If I’m just doing this as a meal for myself or a couple of people can I simply halve the ingredients?

    Thanks!

    Reply

    • Natasha's Kitchen
      December 2, 2021

      Hi Steve, yes I bet that will work! If you try this recipe, please share with us how it goes.

      Reply

  • Vanessa
    November 19, 2021

    This was the best lamb I’ve ever had! My entire family loved it. I will definitely be making this recipe again.

    Reply

    • Natashas Kitchen
      November 19, 2021

      Wow! That’s just awesome! Thank you for sharing your wonderful review, Vanessa!

      Reply

    • Katherine Jennings
      November 28, 2021

      This is excellent!! The only changes I made: used lamb loin chops and cooked over a slow simmer for four hours until meat was falling off the bone. Used two small cans of tomato sauce vs tomato paste as it’s what I had on hand. Everything else the same. This is better than any “beef” stew recipe by FAR! Has so much more flavor. Delish!!

      Reply

      • Natasha's Kitchen
        November 28, 2021

        That’s really fantastic feedback, Katherine. Thank you for sharing that with us, I’m happy that you loved this recipe!

        Reply

  • Minnie
    November 14, 2021

    Eager to try this recipe. I have a question, though: what would you recommend in lieu of bacon? Shock and horror, I am not a bacon fan. Would guanciale work?

    Reply

    • Natasha's Kitchen
      November 15, 2021

      Hi Minnie, I haven’t tried that yet to advise but I think it’s worth experimenting with to find out. if you do an experiment, please share with us how it goes.

      Reply

  • Ruth
    November 14, 2021

    Excellent recipe ! The only thing I did differently was season the lamb with Jerk seasoning and used beef broth. The Jerk seasoning gives it the full body fall flavor it needed . The vegetables I added at the end. Add the seasoning I recommend you will not be disappointed !

    Reply

    • Natasha's Kitchen
      November 14, 2021

      Nice one, Ruth. Great to hear that worked out great, thanks for the review!

      Reply

  • Toni
    November 8, 2021

    Followed your recipe exactly using the shanks. It was very flavorful and my husband and I were very happy with our dinner, your recipe. The only change I would make is to put the carrots and potatoes in about 45 minutes after it was in the oven since they got a bit over done. Thank you. Will definitely make again.

    Reply

    • Natashas Kitchen
      November 8, 2021

      Thank you for the wonderful review, Toni! Your comment means so much!

      Reply

  • Mike
    October 23, 2021

    Fantastic! I followed the recipe to a T and the family loved it! A great meal for fall.

    Reply

    • Natasha's Kitchen
      October 24, 2021

      Great to hear that, Mike. Thank you for sharing!

      Reply

  • Tammi
    October 20, 2021

    When giving review I forgot to rate. This was definitely a 5 star recipe. Lamb so tender. Will make again.

    Reply

    • Natashas Kitchen
      October 20, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Tammi!

      Reply

  • Tammi
    October 20, 2021

    Smelled so good while cooking. Made as the recipe stated with a couple of minor additions. Added fresh green beans and a little extra stock to compensate. Came out amazing. Lamb was so tender. Was a little worried because I do not like the strong lamb taste but this was perfect. Will definitely make again.

    Reply

    • Natashas Kitchen
      October 20, 2021

      Thank you so much for sharing that with me, Tammi! I’m happy to hear that the addition worked great!

      Reply

  • Amy
    October 9, 2021

    Haven’t even eaten this yet but it smells so good I’m giving it five stars! I only had 1 lb of lamb so roughly halved all the ingredients except the bacon cos we love it . Didn’t have carrots so used celery, didn’t have wine (boohoo) so used extra chicken stock, and used leftover baked potatoes which I cut up and put in at the end. Also reduced oven time to only 45 minutes since I had half the meat, no carrots and my potatoes were already cooked. I’ve never cooked lamb before in all my 36 years so interested to see how it turns out!

    Reply

    • Natasha
      October 10, 2021

      I hope you completely love it. Thank you for sharing your thoughtful review!

      Reply

  • Tom
    October 4, 2021

    Far too much salt in this recipe, my advice is to season at the end otherwise you will ruin this dish

    Reply

    • Natasha
      October 4, 2021

      Hi Tom, I haven’t had anyone report this being too salty so I wonder if maybe you used broth that wasn’t low sodium or if the salt was mismeasured?

      Reply

  • Katarina
    October 2, 2021

    Hi Natasha!
    I made this recipe last night and we both loved it! Next time I will change it up and instead of using my Dutch Oven, use a wider pan with a lid, put sliced roasting potatoes overlapping on top and remove the lid during the last 30 minutes as I think you will get more of a crunchy chewy roast potato taste( and I have cooked lamb stews like that in the past and it is gorgeous). Thank you for sharing this lovely recipe, we will definitely be doing it regularly during the colder months!

    Reply

    • Natasha
      October 3, 2021

      Hi Katarina, I’m so happy you loved the lamb stew recipe, and thank you for sharing your wonderful review and suggestions.

      Reply

  • Jackie
    October 2, 2021

    one of our FAVORITE recipes. I did have a couple of questions though – I’ve made this 3 times and every time I can’t get enough bacon grease to cook both batches of lamb. It seems to only be barely enough for one batch. I’ve always had to add some olive oil to sauté the lamb meat and onions/garlic (accidentally used extra virgin olive oil before reading the comments but it turned out good still, is there a reason you recommend light and not extra virgin olive oil?) Am I not cooking the bacon long enough so that it’s not releasing all the fat? Thank you for this amazing recipe!

    Reply

    • Natasha
      October 2, 2021

      Hi Jackie, it could be the type or quantity of bacon you are using (if it is lean, you won’t get much fat out of it). You could add some high-heat olive oil like extra light olive oil to saute. Extra virgin is not ideal because it has a low smoke point, which is why I use it mostly on salads.

      Reply

  • MFT
    September 27, 2021

    Just made this and it’s definitely a winner and gonna be a staple for sure! Thank you Natasha :))

    Reply

    • Natasha's Kitchen
      September 28, 2021

      Great to hear! Thank you for sharing your good comments and feedback with us.

      Reply

  • Darlene Thom
    September 25, 2021

    Hi Natasha, we love lamb in our house and lamb stew is a favorite! I can’t resist changing up a recipe and added more tomato paste and some curry paste. My husband has his own Moroccan seasoning that I love, so I coated the lamb in that as well. Excellent recipe, thanks for posting it!

    Reply

    • Natashas Kitchen
      September 25, 2021

      I’m so happy to hear this recipe is a favorite! Thank you so much for sharing that with me.

      Reply

  • NATALIE-ANN
    September 21, 2021

    Hi. Can you use lamb or chicken stock instead?

    Reply

    • Natasha's Kitchen
      September 22, 2021

      Hi Natalie, we thought the beef broth had a richer flavor and better color, but chicken broth would also work well. Someone else shared this too “I’ve made it a few times and It’s great without the red wine too, I deglaze with balsamic vinegar and little extra stock.” I hope that helps.

      Reply

  • John Fricker
    August 28, 2021

    I didn’t use the mushrooms, as a preference, but the recipe was delicious. Thank you for the guidance!

    Reply

    • Natashas Kitchen
      August 28, 2021

      I’m so glad you enjoyed it! Thank you so much for sharing that with me, John!

      Reply

  • Amanda Potter
    August 25, 2021

    Amazing!! Would recommend adding some rosemary for an extra bang

    Reply

    • Natasha's Kitchen
      August 25, 2021

      Thanks for your good comment and suggestion, Amanda. Will try that next time!

      Reply

  • Justin
    August 17, 2021

    I’ve made many, many recipes from many reputable sources and, I just have to say, not only was this the best stew I’ve ever had, your website has become one of my 3 go-to, most trusted sources for great recipes and instruction. It’s right up there with ATK and FoodNetwork.

    Reply

    • Natasha's Kitchen
      August 17, 2021

      Thank you for your great comments and feedback, Justin. I’m happy to hear that you loved this recipe!

      Reply

  • Lou
    August 10, 2021

    I don’t have any ovenproof dishes. Do you think I would be able to cook this on the hob on low for the 1h45m instead

    Reply

    • Natashas Kitchen
      August 10, 2021

      Hi Lou, I haven’t tried it this way myself, but it should work, and several of our readers have reported success using stovetop only. Enjoy!

      Reply

  • Laura H
    August 4, 2021

    I could only get boneless sirloin, but it turned out fantastic. But I guess the low sodium beef broth was no joke. I used regular stock and it turned out a bit too salty, so I added more water and some flour to make up for that.

    Reply

    • Natashas Kitchen
      August 4, 2021

      I’m happy you gave this a try, Laura!

      Reply

  • Tamara Samuel
    August 4, 2021

    Will it still taste good without the bacon? I don’t eat bacon.

    Reply

    • Natashas Kitchen
      August 4, 2021

      Hi Tamara, it would still work without the bacon; you could just use a light (not extra virgin) olive oil to saute the lamb instead. It may need slightly more salt if omitting the bacon.

      Reply

  • Maureen
    July 13, 2021

    I have a boneless loin of lamb, can I use it to make a stew?

    Reply

    • Natasha
      July 13, 2021

      Hi Maureen, the loin of lamb is usually used for quick frying or grilling. I think it could still work.

      Reply

  • Mildred
    June 12, 2021

    Hi, can lamb bone-in loin chops be used instead?

    Reply

    • Natashas Kitchen
      June 12, 2021

      Hi Mildred, yes, bone-in will work well. You may need to increase your cook time.

      Reply

      • Mildred
        June 13, 2021

        Thank you so much. I love your friendly recipes that use everyday items that is in your cabinet. Please continue to keep them coming.

        Reply

        • Natasha's Kitchen
          June 13, 2021

          You’re welcome and I will do that, Mildred!

          Reply

  • CK
    May 23, 2021

    What can I substitute with beef broth / stock? Can I use chicken stock instead?

    Can I omit the red wine? Is there any other alternative?

    Reply

    • Natasha's Kitchen
      May 24, 2021

      Hi CK, we thought the beef broth had richer flavor and better color, but chicken broth would also work well. Someone else shared this too “I’ve made it a few times and It’s great without the red wine too, I deglaze with balsamic vinegar and little extra stock.” I hope that helps.

      Reply

  • Anthony Shydohub
    May 16, 2021

    Very good UKRAINIAN lamb stew (it’s the bacon grease that gives it away)!
    My parents were also immigrants, but after WWII. I grew up on pork fat, borscht, vareniki, etc. Keep up the good work.

    Reply

    • Natasha's Kitchen
      May 16, 2021

      I’m glad you liked this recipe, Anthony!

      Reply

  • Alina Harris
    May 2, 2021

    I made this lamb stew for Easter and it was wonderful! Thank you, Natasha, for this great recipe!!

    Reply

    • Natashas Kitchen
      May 3, 2021

      You’re welcome, Alina! I’m happy you liked it!

      Reply

  • Meghana
    April 30, 2021

    Hi, Natasha. My family and I don’t eat beef . Can I substitute the beef broth with chicken broth/stock? If I do, do you recommend the addition of any other ingredients (e.g., star anise, more wine/bacon/mushrooms, etc.)?

    Reply

    • Natashas Kitchen
      April 30, 2021

      Hi Meghana, we thought the beef broth had richer flavor and better color, but chicken broth would also work well.

      Reply

    • Jason
      January 2, 2022

      Absolutely delicious! Followed the recipe to the the letter and it turned out perfectly. Immediately added to the recipe book!

      Reply

      • Natasha's Kitchen
        January 2, 2022

        That is awesome! Glad you found a new favorite.

        Reply

  • Julie Scott
    April 15, 2021

    It’s lamb! Not, lam!

    Reply

    • Natasha
      April 15, 2021

      Ah, my editor (that would be me) did a terrible job on this one! ha ha. Thanks for pointing that out. Fixed!

      Reply

  • Rav
    April 15, 2021

    Hi, Can I substitute lamb for chicken?

    Reply

  • Amanda
    April 11, 2021

    I follow exactly, up until it’s time to go in the oven. Then I transfer to a crockpot and cook on low for 8 hours. I’ve made it twice now and it’s even better as leftovers!

    Reply

    • Natasha's Kitchen
      April 11, 2021

      Awesome, thank you for sharing that with us, Amanda!

      Reply

  • Pam
    April 6, 2021

    I’d like to make this recipe utilizing left over roast leg of lamb. What should I adjust the cook time to?

    Reply

    • Natashas Kitchen
      April 7, 2021

      Hi Pam, I imagine that may work. I have only made this fresh, so I can’t recommend a time without trying it myself.

      Reply

  • Kelsey
    April 4, 2021

    Is there anything I can substitute for the mushrooms? I really don’t like mushrooms. Maybe I could just leave them out?

    Reply

    • Natasha
      April 5, 2021

      Hi Kelsey, I always make it with the mushrooms but my readers have reported good results omitting the mushrooms.

      Reply

  • Michael G
    April 3, 2021

    Can we use bone-in leg of lamb?

    Reply

    • Natashas Kitchen
      April 3, 2021

      Hi Michael, yes, bone-in will work well. You may need to increase your cook time.

      Reply

  • deb
    April 1, 2021

    Your Lamb Stew Recipe
    was the Best Stew I ever Made.
    Keep up the Great Work!

    Reply

    • Natashas Kitchen
      April 1, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Deb!

      Reply

  • Buddy
    March 28, 2021

    Not a lot of flavor. It was a decent stew, but really no lamb flavor at all. Definitely needs more garlic, and quite a bit of fresh thyme rather than 1/2 tsp dried. If I were making it again I would also use either a lamb shank or shoulder, not a leg, and include the bone in the mixture while it’s cooking. I’d also probably use vegetable stock/broth instead of beef, which seemed to overpower the taste of lamb.

    Reply

    • Nikki
      July 4, 2021

      Yes I made it today and There was virtually no lamb flavor as it was overpowered by the beef broth the bacon and the mushrooms.

      Reply

    • Anthony
      September 27, 2021

      Sounds like a whole different recipe 🤔maybe you should submit your own as this one is a five star for sure

      Reply

  • Joan
    March 26, 2021

    We love your lamb stew – the flavors are perfectly balanced. The only change I made was in consistency, using a firmer potato (russet), reducing the baking time to 90 minutes and thickening it on the stove by adding a mixture of 2 tablespoons each flour and water. If there are any leftovers, this stew is even tastier the next day!

    Reply

    • Natashas Kitchen
      March 26, 2021

      Thank you so much for sharing that with me, Joan!

      Reply

  • Jennifer
    March 16, 2021

    Natasha, love your recipes and your smiling face! I have a question about the lamb. I have 2 lamb shanks in the freezer. Will they work in this recipe? Anything special I should know?

    Reply

    • Natashas Kitchen
      March 16, 2021

      Hi Jennifer, that will work. Here’s what one of our readers wrote: “Simple and delicious! I doubled up on onions and garlic and added an extra 1/2 cup wine and this was outstanding. I used lamb shank scrap and neck bones (meat falls right off the bone after cooking) in lieu of the choice cuts and it really pushed the flavor over the top thanks to the bone and marrow!” I hope this is helpful to you.

      Reply

      • Jeanne Maloney
        March 25, 2021

        Wonderful recipe, so good even though i had no bacon. Did in instapot. Thanks

        Reply

        • Natasha's Kitchen
          March 25, 2021

          Glad you liked it! Thanks for your great review, Jeanne.

          Reply

  • Alejandra Amezquita
    March 2, 2021

    Hi, this is my GO-TO website for any deliciousness I ever want to make so THANK YOU! Now this recipe looks absolutely yummy and I would love to make it next but I don’t have a dutch oven. Does anyone know if I can use a Ninja Foodi instead? It has a slow cooker option but it will take too long for my liking so was wondering if I could do it in any of the other settings?

    thanks!!!

    Reply

    • Natashas Kitchen
      March 2, 2021

      Hi Alejandra, I’m so happy you’re enjoying my recipes! I looked through the comments and didn’t see anyone mentioning the Ninja. I also haven’t tried this yet, but someone else shared this “I made it last night in my instant pot but reduced stock to 2 cups. High pressure 45 min NPR, it was PERFECT!” I hope that helps! You can make it on the stove using a regular pot; just check on it periodically, so it doesn’t scorch at the bottom.

      Reply

  • Muna
    February 24, 2021

    Will this recipe work in an instant pot?

    Reply

    • Natasha's Kitchen
      February 24, 2021

      Hello Muna. I haven’t tried that yet but someone else shared this “I made it last night in my instant pot but reduced stock to 2 cups. High pressure 45 min NPR, it was PERFECT!” I hope that helps!

      Reply

  • Anneta
    February 24, 2021

    Hello, what kind of side dishes would u recommend to go with the stew. Preparing for guests and need a few more dishes. Thank you.

    Reply

    • Natasha's Kitchen
      February 24, 2021

      Hi Anneta, there are a lot of options. Some of them are green vegetables or salad, peas, bread rolls, sourdough bread and so much more.

      Reply

  • Gianna
    February 16, 2021

    This stew is packed full of flavour and the lamb pieces turn out so tender. It is a family favourite! Will definitely be making it again.

    Reply

    • Natashas Kitchen
      February 16, 2021

      That’s the best! Thank you so much for sharing that with me, Gianna. I’m so glad your entire family enjoyed this stew.

      Reply

  • Celine Bourgon
    February 12, 2021

    Hi – can I swap out the red wine and use guinness beer instead?

    Reply

    • Natashas Kitchen
      February 12, 2021

      Hi Celine, I honestly have not tried that, but I have come across several Guinness beer lamb stew recipes online, and I think it would be worth experimenting with. If you try it out, I hope you let me know how it goes 🙂

      Reply

  • Jessalynn Watanabe
    February 3, 2021

    I followed the recipe up until deglazing the pot with the red wine, then put all the ingredients in a crock pot and cooked on low for 8 hours. DELICIOUS

    Reply

    • Natashas Kitchen
      February 3, 2021

      That’s so great! Thank you for that awesome review.

      Reply

  • Julya
    February 3, 2021

    The best!!!

    Reply

    • Natashas Kitchen
      February 3, 2021

      I’m so glad you enjoyed it!

      Reply

  • Linda
    January 30, 2021

    Made this for an outdoor winter party. Followed the recipe and instrucitons. Very easy to prepare. It was a hit. The red wine adds richness to this dish. Will be making this again. Thanks Natasha.

    Reply

    • Natashas Kitchen
      January 30, 2021

      You’re welcome! I’m so happy you enjoyed it, Linda!

      Reply

  • Hala
    January 21, 2021

    We don’t eat pork, should I just leave out the bacon or substitute with turkey bacon?

    Reply

    • Natashas Kitchen
      January 21, 2021

      Hi Hala, it would still work without the bacon, you could just use a light (not extra virgin) olive oil to saute the lamb instead. It may need slightly more salt if omitting the bacon.

      Reply

  • Tasina
    January 21, 2021

    Hi Natasha! Thank you for this recipe! I followed it exactly, I have made it twice and my family love it. It is absolutely delicious, definitely my new go to for lamb stews! Thank you again! Greetings from the UK.

    Reply

    • Natashas Kitchen
      January 21, 2021

      You’re welcome! I’m so happy you enjoyed it, Tasina!

      Reply

  • Sarah Magnolia
    January 19, 2021

    Can I make this in a crock pot to cook during the day instead of the dutch oven?

    Reply

    • Natasha's Kitchen
      January 20, 2021

      Hello Sarah, I haven’t tested that yet to advise. If you do an experiment, please share with us too how it goes.

      Reply

  • Jamie McCormack
    January 17, 2021

    Don’t know how much I can add to previous reviews, because this was fantastic. I have made different lamb stews over the years and this was one of my favorites. Followed the recipe to a tee and can’t think of a thing I would change. Served over egg noodles. Wish I’d had some crusty bread instead to soak up the goodness. Be sure to use a good wine; it really makes a difference.

    Reply

    • Natashas Kitchen
      January 18, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Jon
    January 14, 2021

    I’m from the Uk and this is the best stew recipe, it’s peppery, thick and warm.
    I’ve made it a few times and It’s great without the red wine too, I deglaze with balsamic vinegar and little extra stock.
    I usually add the lamb bones, a turnip or half a suede, a splash of Worcester sauce and couple tsp dried methi.
    Gonna try some of your other recipes. Thanks 👍

    Reply

    • Natasha's Kitchen
      January 14, 2021

      Hello Jon, so great to hear from you, and thank you for your great review for this recipe. I’m glad you enjoyed it!

      Reply

    • Muonga Kaunda
      February 12, 2021

      Hi Jon!

      I was wondering what to replace the wine with! Thanks for the balsamic vinegar tip.

      Reply

      • Natashas Kitchen
        February 12, 2021

        It still should work just using more broth if you are concerned. The wine does give this lamb stew rich flavor so it wouldn’t taste quite the same and may need additional seasoning to compensate

        Reply

  • Libby
    January 10, 2021

    Just made this tonight in my extra large dutch oven. Doubled the recipe and followed it exactly and it came out PERFECT. This is a keeper and will become a beloved favorite!

    Reply

    • Natasha's Kitchen
      January 11, 2021

      Hi Libby, thank you for your perfect comment. I’m happy that you loved this recipe!

      Reply

  • Anna Marie
    January 5, 2021

    Really incredible recipe! I just replaced the wine with more stock and doubled the tomato paste. Thank you for such a GREAT recipe. Definitely sharing the link to this with all my friends.

    Reply

    • Natashas Kitchen
      January 5, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Lynette
    January 4, 2021

    I bought a 6-lb boneless leg of lamb at Costco which is too much for just my hubby and me, so I cut off a 2 lb portion and used it for this recipe. This was SO GOOD! I ended up adding about 1 tsp more salt than called for, but otherwise followed the recipe to the letter. I’ll definitely be making this again! Thank you!

    Reply

    • Natashas Kitchen
      January 4, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Lynette!

      Reply

  • Mildred Washington
    December 31, 2020

    Hi, I have a couple of packs of lamb loins and tired of the same recipes. Can I use the loins in a stew?

    Reply

  • TESSA HEUNIS
    December 30, 2020

    Hi, I have a question. I apologize, I couldn’t find the place to ask questions. I am planning on making this for the first time, for my 80-year old parents. My mom has an absolute aversion to garlic and onions, so I will have to leave those out, sadly. Is there an alternative (not leeks, obviously) that will give it some additional flavor?
    Also, this calls for boneless lamb. I have some bone-in lamb chops in the freezer that I’d like to use – I can always remove the bones at the end… Will that be ok? Thank you so much, I’m beyond excited to make this.

    Reply

    • Natasha
      December 31, 2020

      Hi Tessa, I haven’t tried any substitutes for onions and garlic in this stew, but possibly leeks might work well. We have a tutorial on how to prepare them in our Mushroom Leek Pasta Recipe.

      Reply

    • Erin
      December 31, 2020

      I’m not sure if you mean aversion as in allergy or just visceral hatred, so please double check the substitutions if it is an allergy. I would say your best bet would be adding some chives at the end. If that’s not what you’re looking for, just leaving the onion out would be the safest bet. Another option would be to use shallots instead. Or leaving out an option for the onions and adding carrots and some celery when it calls for adding the aromatics. Even just adding some butter and melting that in after the tomato steps will yield the same effect of reducing the acidity of the tomato base like onions do. For garlic? There’s not really a fantastic substitution.. Something like a bit of cumin could give the recipe a little kick, but it wouldn’t be a direct replacement. I would again turn to adding chives at the end if it’s not an allergy. I don’t remember if the recipe calls for parsley or cilantro at the end, but chopped parsley could also be a good way to boost flavor of a different type. It should be fine to leave the bones in while cooking, but be sure to count how many bones are going in so you know how many to get out. Also be aware that leaving the bones in can cause the meat to cook faster when you’re browning it, so turn often during that part.

      Reply

      • John L
        January 1, 2021

        Might try diced scallions and dribble them on at the end for those who want them. I would definitely add celery. A self-styled local cook says always double the celery to make your soups better.

        Reply

    • Kris
      January 27, 2021

      I cannot eat onions. One replacement for onion flavour is asafetida, also known as “hing”. It is found generally in oriental or middle eastern grocery stores. Although I live in a multicultural area and my local Walmart carries it. Just use EXTREMELY sparingly! (Read about it before you use it).

      Reply

  • Rita
    December 30, 2020

    Made for dinner this evening and it’s delicious. I was a little hesitant of this recipe, only because I’ve never had bacon with lamb. I read many reviews about how delicious and I’m very happy that the reviews and recipe were spot on. If you’re having any hesitation please don’t and make this recipe. Serve with some crusty bread! 😋

    Reply

    • Natashas Kitchen
      December 31, 2020

      I’m so happy you enjoeyd that, Rita! Thank you for that wonderful review!

      Reply

  • Pat Hatwell
    December 28, 2020

    OMG… made this for dinner last night. The lamb was so tender, it melted in my mouth and the smell in my house was Devine. I served it with rice, only because I wanted to soak up the delicious juices. Thank you!

    Reply

    • Natashas Kitchen
      December 28, 2020

      You’re welcome! I’m so happy you enjoyed it, Pat!

      Reply

  • Patrick Baehl-de-Lescure
    December 27, 2020

    I made a small change to the recipe. I cooked about 2 lbs of lamb neck bones in some bacon fat, then added 3 cups of beef broth, salt pepper parsley and simmer for 2 hours to extract the flavors from the bones. After cooling I removed the bones and gristle and reserved the neck bone meat and remaining broth. The next day I followed your recipe adding the neck bone broth and meat to your recipe. It was awesome.

    Reply

    • Natasha's Kitchen
      December 27, 2020

      That sounds fantastic! Thank you for sharing your experience making this recipe, Patrick!

      Reply

  • Anu
    December 24, 2020

    My family wants me to make this stew everyday! I made a couple changes: I added 3 more cloves of minced garlic, and 1.5 teaspoons of paprika to the lamb along with the salt and pepper.

    Reply

    • Natashas Kitchen
      December 24, 2020

      Thank you for sharing that with us, Anu! It sounds like you found a new family favorite!

      Reply

  • Barbara
    December 23, 2020

    Made this recipe for Christmas dinner. Second time making it! The house smells so good! Plan to serve over jasmine rice ! It is absolutely delicious. Lamb and veggies are super tender!
    Great recipe!!!!!!

    Reply

    • Natashas Kitchen
      December 23, 2020

      I’m so happy to hear that! Thank you for sharing your great review, Barbara!

      Reply

  • Ray Powell
    December 13, 2020

    Wonderful. I agree about freezing it, that the potatoes tend to disintegrate but I don’t mind using a spoon!!!! The Bay Leaves (fresher the better) add a wonderful taste to it all.

    Reply

    • Natasha's Kitchen
      December 13, 2020

      I’m glad you agree, Ray. Thanks for your input and feedback!

      Reply

  • FREIDA FIRKSER
    December 10, 2020

    Simply the best lamb stew I have ever eaten!

    Reply

    • Natasha's Kitchen
      December 11, 2020

      Love it! Thank you so much, Freida!

      Reply

  • Sarah Williams
    December 8, 2020

    Wow…this was nothing short of FABULOUS! My whole family(6,8, and 10 year old kiddos included). Loved it!! Definitely a keeper.

    Reply

    • Natashas Kitchen
      December 8, 2020

      That is the best when kids love what we moms make, Sarah! That’s so great!

      Reply

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