Lamb Stew Recipe
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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.
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.
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.
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.
Serve with soft crusty bread to soak up that broth which is loaded with amazing flavor!
Explore our Most Popular Stew Recipes:
- Beef, Rice and Tomato Stew (Kharcho)
- Red Borscht (a beef and beet stew)
- If you love lamb, don’t miss our Lamb Chops
Lamb Stew Recipe
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
- 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.
- 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.
- 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.
- 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.**
Notes
** For reduced fat stew, spoon out any excess oil from the surface when it comes out of the oven.
Nutrition Per Serving
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!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I always enjoy your blog/recipes so thank you. Wanted to share a tip I learned having grown up in the 60/70’s and stews were big, my grandmother always covered her stew with parchment paper and then lid. This prevents the meat and veg from getting dry edges as the jus condensed. Can’t attach a pic. Sorry!🤨
Please keep blogging!
That’s a great tip! Thank you so much for sharing that with me, Lynn! I’m going to try that next time!
This is the best recipe I have ever made. So delicious and nourishing. I added leek and some filet mignon since I had it on hand. Cant wait to make it again!
Sounds amazing, James! Thank you for sharing!
Absolutely loved this recipe it was stewpendus, me and my boyfriend love it so much, only thing we did different was not use bacon since we had a very fatty piece of lamb and used some chilli and corriander at the end since we like a little bit of heat
Hello Sasha. great to hear that you both loved this recipe a lot! Thanks so much for the review.
I was wondwring, if i skip the mushrooms, do i still have to cook it for 10 minutes before adding the bacon n lamb back in?
Hi Cleetus! I do recommend that step, even without the mushrooms but you could reduce the time, since you are not cooking the mushrooms. I hope you love this recipe!
Thanks for a great recipe, my 6 year old said I may make it again! I have added slightly more salt, thyme and spices, also some chutney. I did everything on stove top (after step 4, I simmered the stew for 1.5 – 2hrs) and it still came out perfect, meat falling off the bones etc 🙂
Sounds great! I’m glad that it was a huge success.
I don’t usually write reviews on recipes, but this one here is making me change my ways. Such a balanced recipe packed with flavor. I did add a little more meat than the recipe called for only because I had more than 2 lbs, so I added a little more broth. I ended up adding extra onions (because I love them) & thickening the liquid a tad at the end with cornstarch and water. Made polenta with it. So good!
Hi Nina! Thank you so much for taking the time to share. I’m so glad you loved it.
Natasha, I was up until 2AM this morning making this but so worth it. It is simply divine. I am gifting some to my artisan French baker neighbor who brings me the world’s best baguette when his exclusive bakery/cafe has spares. You will understand that I would never gift lamb stew to a French chef and baker if it were not top notch! Thank you for a fabulous keeper recipe.
Hi Anne! That’s awesome! Thank you so much. I’m glad you found a keeper!
I have made this several times now and it’s always a hit with my 3 adult sons, it’s just excellent! I know this is a stupid question but I was wondering if I left the skins on the potatoes if they would have they would maintain their texture better when after stew is frozen?
Hi Marty, it’s possible, but without trying that myself, it’s hard to say. If you experiment, let me know how you liked the recipe.
I just made another batch today with the potato skins on the mini yellow potatoes. It came out excellent! I’ll repeat another batch tomorrow to give to my neighbor’s. Fantastic recipe.
Wonderful! Thank you for the feedback, Marty! 🙂
Fantastic. I made this with leftover lamb roast from Easter. The only thing I changed was adding a little olive oil after browning the first batch of meat since there was no more bacon greas. Will definitely make again.
Sounds great and I’m so glad that it turned out so well. Thanks for this review, Scott!
Im going to be out most of the day with the grandkids. Can i put everything in a slow cooker?
Hi Rona! 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!
Delicious. So flavorful. Didn’t have a dutch oven available, so after bringing it to a boil, I just turned it to low and let it all simmer on the stove until the lamb was nice and tender. Thank you so much for the great, easy recipe.
That’s wonderful, Colette! Thank you for sharing.
I made this Sunday 4/3/23 and it was excellent. I did not change anything in the recipe.
This is now one of my favorite’s and I will be making this again. It is the best Lamb stew I have ever tasted!!
Hi Rick! I’m so glad to hear that. Thank you for sharing your feedback.
We made this exactly as your recipe states. My husband helps chop and peel vegetables and meat. It was wonderful. The meat was so tender. No knives used. My husband doesn’t drink and I was afraid about using wine. But the 10 minutes it cooked by itself, the alcohol burned off. Excellent! Thank you so much.
You’re welcome, Joyce! So glad you enjoyed this recipe.
I’m going ahead and giving this stew a 5 star review. Why? Because it is from Natasha!! She is the best!!! I am making it for Easter along with her Tres Leche Cake. Cannot wait. I know it would be Jesus approved as well. 🙌💖
Aww, thank you, Darlene. That is very sweet. Happy Easter! Be blessed.
I am excited to find this lamb recipe for our Easter dinner-it looks perfect! I have a large family, will it fit in a 7qt dutch oven if I double the recipe?
Hi Margaret, I haven’t tested that but I think I would probably do 1 1/2 times the recipe for a 7-quart pot to be safe. You will definitely want to sear the meat in batches so you don’t overcrowd the pot.
The best lamb stew ever! Admittedly, I didn’t have red wine, so I used mostly white with a little cranberry juice, and I didn’t have tomato paste, but I had some super thick tomato jam I made so it was a good sub. This was nothing short of divine even with the substitutions. I love all your recipes, Natasha. Thank you for making life so much better with your delicious-every-time recipes!
Hi Janelle! That’s great. So glad you are loving my recipes.
Natasha, this recipe is the bomb! I didn’t change a thing except I left out the flour because I am on a keto diet. At the end, I just picked out the lamb and bacon and mushrooms for my serving, but my family loved the stew just as it was. Thank you for posting it.
You’re very welcome, Shannon! So glad it was enjoyed. 🙂
Has to be one of the best stews I’ve ever made. I followed the recipe almost exactly (omitted tomato past because I didn’t have any). Was still absolutely amazing. I will use this recipe again.
Hi Michael! That’s wonderful. I’m so glad you enjoyed the recipe, thank you for sharing.
I’d like to make this with an Irish Stout rather than red wine and to add green beans w the carrots and green peas at the end. Also want to add some rosemary w the thyme. Thoughts?
Sounds delicious, Sarah! Let us know how it turns out if you experiment.
Someone drank the last bottle of red. Had some Dubonnet Apertif Queen Elizabeth’s favorite drink. still yum yum
Glad it still turned out for you, Eldon. 🙂
Can be this be made ahead and reheated? If so, how far ahead and temp to reheat? Also – does it freeze well?
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.
thx – guess that means it could be made completely the day before and refrigerate it. Then just reheat the day of serving
It is WONDERFUL reheated! (I have never had enough to test the freezing part. Hubby happily eats any leftovers!)
I’m so happy you enjoyed that. Thank you for sharing that with us, Rita!
The stew is excellent! I cut the wine down by 1/2 cup, added a packet of powdered beef boullion and added flour at the final boil point to make it thicker and it is exceptional. Thank you!
Hi Lori! I’m so glad you loved it. Thank you.
Amazing! Even my Mother-in-law loved it. The lamb was so tender, the sauce/gravy was so flavorful. I used part of a butterflied leg of lamb. For me cleaning the meat up was a bit more labor intensive compared to beef, it seemed to have more silver skin etc but the 1st bite made it worth it! Thank you
You’re welcome, Carol!
I’m allergic to alcohol and tomato.
Any suggestions as to what I can use instead of those?
Hi, without testing specific substitutions, it’s difficult to make a recommendation.
I would use a rich beef, chicken, or even veggie stock in place of the alcohol. As far as the tomato paste goes, try pureed red bell peppers (if you don’t have an allergy to them, of course), pureed butternut squash, or even something that I just saw in a quick Google search called nomato sauce (combination of carrots with onion, garlic, beets, both balsamic and white vinegar, and sautéed in oil before being pureed together).
I have a beef with Natasha. When you print out the recipe, you can change the servings, yet the written instructions do not change. So, the ingredients may state one thing but the instructions quite another. Watch out for this.
BTW: Love , love the Chicken Pot Pie Soup. Our fav.
Hi Mike! Yes, unfortunately, the written instructions don’t change. We do not have a feature for this yet but hopefully, we can improve on this in the future. 🙂
Glad you loved the chicken pot pie soup! 🙂
This is the best lamb stew recipe ever. My ex was a chef and I have been trying for years to make as good as him. This by far exceeds his recipe. I will make this a lot now. Incredibly easy, and such a pow of flavour!! I am in love!!!!
I’m so glad you loved the recipe, Donna!
Wow – made this last night for the first time and it was delicious! I substituted a Bordeaux for the Pinot and it worked perfectly. Asking myself, “is it too soon to make it again?” Thank you!
That’s so great! It sounds like you have a new favorite, Carolyn!
I made this stew exactly according to the recipe and it was AWESOME! My husband says it’s the best stew he has ever had! The lamb really shines through even using beef broth. Tender and delicious! Thanks for sharing this recipe.
Hi Dana! That’s wonderful news! I’m so glad it was a hit. Thank you for sharing.
We don’t eat pork. Is there a substitute for the bacon or a work around? Thanks, HarryZ.
Hi Harry! You could sub for turkey bacon or just leave it out. It does add great flavor to include it though. I hope you love the recipe.
Thank you for your kind reply. We’ll try the turkey bacon.
HarryZ.
Hi, I have a lamb bone with lots of meat left on it. Could I use this instead of cut up lamb?
Thanks!
Hi Sandy! I think you could, but I haven’t tested it myself to provide instructions for how to prepare the meat with the bone in. Let us know if you experiment with it.
Plan to make it this weekend. Ever make it up to the point of adding carrots and potatoes and refrigerate over night? Then I can skim some of the fat, reheat it, add carrots and potatoes and throw it in the oven the next day. Thoughts?
Hi Steve! I have not tried that to advise.
As usual another keeper from Natasha. This recipe was fantastic!!
Thank you for the perfect rating, we appreciate it!
This recipe was absolutely amazing !!! My whole family and neighbors loved this dish! Everything about it was perfect … please do yourself the favor of making it too!
Thank you for the amazing review, Shannon. We appreciate it!
SO GOOD! I grew up eating lamb, but this was my first time cooking with it myself, and this recipe was so easy and delicious. Will definitely be making again.
Thank you for trying this recipe, Samantha. We’re happy to know that you like it!
Absolutely beautiful. I normally add to mush ingredients when cooking a stew parsnips an turnips ec and its my first time using lamb 😋
Glad you like this recipe, Kelly!
Would it work to double this recipe? I need to feed a crowd!
Hi there, one of our readers shared this comment “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!” Hope that helps!
I enjoyed making and eating this lamb stew. One of the best. As usual, I always think of “what is missing here?” After taking the stew out of the oven, I added 2/3 cup of good red wine mixed with 1 Tbl. of corn starch and 2 tsp. of finely chopped fresh rosemary. Stirring additional wine with corn starch at the end, gave the stew a fresher nuttier taste and thickened the juices.
Thank you for sharing your experience trying this recipe, Maria. Good to know that you enjoyed the process and the result!
Absolutely delicious! Didn’t have bacon, but did have bacon fat so used that to sauté the onions, 4 small stalks of celery and the mushrooms. Also used beef bone broth. Otherwise, followed the recipe exactly. It was fabulous, we liked that that the beef broth mellowed the lamb flavor. You can definitely still taste it is lamb though, no worries there. The lamb was sooo tender, it melted in our mouths! Exceptional recipe, really well balanced flavors. Thank you for sharing the recipe🍁
You’re very welcome! I’m glad you loved it. Thank you for the review.
Tried your recipe after wife turned up her nose at Lamb Cassoulet! Used a kilo of boned lamb shoulder from specialist butcher and a Lamguedoc Pinot Noir and otherwise followed your narrative. Worked really well and was even better a week later (frozen in the interim). THANK YOU. 😋 ..!!
You’re welcome! Thank you for sharing, Dennis! I’m glad to hear that.
I made this for dinner tonight. We’re still unpacking at our new home so I decided before starting to make it in the Crockpot brand instant pot. I followed basically everything but had to use fingerling potatoes (store was out of the other) and decided to use baby carrots to look cute with the potatoes. We got lamb ‘stew meat’ that was organic and grass fed from our grocery. I believe it was killed and butchered by a lawnmower because I had to spend half an hour cleaning it up. Followed recipe up to the baking point and set our little cooker on Meat/Stew for the full time (35 minutes on high pressure). It was delicious. Everything was so tender you could cut it with a fork or spoon. I think my husband ate 3 bowls! Next time I’m going to make an Irish soda bread to eat with it. Thanks for the recipe!
Congratulations on your new home, Tracy! That’s so exciting! I’m so glad you both loved this recipe!
This was the perfect recipe! Used the Pinot noir in the recipe, drank a glass while making it LOL and opened another to have with dinner! Your recipe was easy and delicious! I served it with some homemade rosemary bread! My husband had 2 servings it was so good! The texture and the gravy were perfect! Cheers to you Natasha! I’m impressed!
Thank you so much for sharing that with me, Linda! I’m so glad you enjoyed this stew!
Oh, and to keep a stock of bacon fat, put a whole 1 Lb. of bacon in a large sheet pan with sides and lay the strips right next to each other, sparating them as they shrink and pour of the fat into a stainless steel, ceramic or heat-proof glass container with a lid; Once you have accumulated about 1.5 cups, let cool to room temperature and keep in the fridge until you need (the bacon can go in a zip-lock bag in the freezer).
I just got out of the hospital and fasting for an operation; When I did get t eat again, the fish and chicken looked the same (dry and over cooked), vegetable were canned and I was lucky they allowed me to have clear bone broth. When I got home, I found Natasha’s recipe. I used real chicken and beef bone broth, lots of rosemary (6 long sprigs), Shiitake Mushroom powder, double the garlic listed in this recipe, no wine or tomato (as both of those reduce the flavor of the meat. Too bad the U.S. only gets only lamb because Mutton (just 1-3 years older than a yearling) has so much more flavor. I am so grateful for this recipe, because it gave me a starting point to start eating real food again; Thank you, Natasha.
I’m so glad you found this recipe, Alicia! I hope your recovery is quick and painless. Blessings to you!
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!
Thank you so much for sharing that with me, Holly! I’m glad you both loved this recipe!
Is there a stovetop method I don’t have a pan I can use to put in oven.
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.
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!
Thank you so much for sharing that with me, Ez! I’m glad you enjoyed it!
Excellent!! I have made this a few times and will make it again. Try it I think you will like it.
Thank you for the wonderful feedback, Rick! I’m so glad you love this recipe.
I’ve made this Lamb Stew 10 or 12 times now… I love it more every time I make it…Thank You!
Love it! Thank you so much for your good comments and feedback!
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…
I hope you love it! Looking forward to your feedback, Anne!
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.
Great to hear that!
Can I ask for the measurements per serving? 2 cups? 1.5 cups? Thank you
Hi Maria, this recipe serves 8 people. It’s about 1 – 1.5 cups per serving.
Hi making this recipe this morning and it already looks great. easy to follow. thanks
Margaret
You’re welcome! I’m so happy you enjoyed it, Margaret!
This recipe turned out amazing. My husband and I give it two thumbs up. Thank you.
You’re welcome! I’m so happy you enjoyed it, Jenn!
5 star recipe all day long! Highly recommended! We loved it so much it is almost gone in one night.
That’s wonderful, Rose! So glad you enjoyed this recipe.
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
I’m so happy you enjoyed that and everything worked out well. Thank you for sharing that with us, Ugyen!
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.
That’s excellent! Thank you for the review.
Thanks for this wonderful recipe. The lamb stew was the perfect Easter dish.
You’re very welcome!
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
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!
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.
Thanks for the wonderful review, Lucy!
What would you substitute for mushrooms? Sounds lovely but we don’t eat mushrooms.
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.
Any thoughts on what subbing Guinness for the wine might do?
Hi Sabrina, I haven’t tested this with Guinness myself to advise. If you experiment, let me know how you liked the recipe.
The dish looks good but can I use a slow cooker since I don’t have a Dutch oven,thank you
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!
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?
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.
Hi Rebecca —
Cooked potatoes suffer somewhat from freezing. They’ll break down when reheated but the batch will still taste fine.
Do you have any suggestions regarding a substitution for the bacon? I am allergic. Thank you!
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.
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?
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.
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!
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?
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.
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.
I can only imagine how lovely your home smells, Lucy! Thank you for your awesome review!
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? 🙂
I’m so glad it all worked out well! Thank you so much for sharing that awesome review with me, Lucy!
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.
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.
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!!
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.
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!!
Hi John, I bet a nice broth would do! Wine and broth will help the flavor too! I hope you love it!
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.
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!
I,m going to try this recipe next week. If i was to add Pearl Barley to this,how much would you recommend ?
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!
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.
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
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!
Hello Aaron, thank you for sharing that in detail with us. That is so helpful!
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!!!
I’m so happy you loved this recipe, Shelley! Thank you so much for sharing that with me!
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!
That is the best when the family loves what we moms make. That’s so great!
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.
Aaw, that is really awesome feedback. Thanks a lot for sharing that with us, Em!
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!
Hi Steve, yes I bet that will work! If you try this recipe, please share with us how it goes.
This was the best lamb I’ve ever had! My entire family loved it. I will definitely be making this recipe again.
Wow! That’s just awesome! Thank you for sharing your wonderful review, Vanessa!
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!!
That’s really fantastic feedback, Katherine. Thank you for sharing that with us, I’m happy that you loved this recipe!
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?
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.
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 !
Nice one, Ruth. Great to hear that worked out great, thanks for the review!
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.
Thank you for the wonderful review, Toni! Your comment means so much!
Fantastic! I followed the recipe to a T and the family loved it! A great meal for fall.
Great to hear that, Mike. Thank you for sharing!
When giving review I forgot to rate. This was definitely a 5 star recipe. Lamb so tender. Will make again.
That’s just awesome! Thank you for sharing your wonderful review, Tammi!
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.
Thank you so much for sharing that with me, Tammi! I’m happy to hear that the addition worked great!
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!
I hope you completely love it. Thank you for sharing your thoughtful review!
Far too much salt in this recipe, my advice is to season at the end otherwise you will ruin this dish
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?
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!
Hi Katarina, I’m so happy you loved the lamb stew recipe, and thank you for sharing your wonderful review and suggestions.
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!
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.
Just made this and it’s definitely a winner and gonna be a staple for sure! Thank you Natasha :))
Great to hear! Thank you for sharing your good comments and feedback with us.
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!
I’m so happy to hear this recipe is a favorite! Thank you so much for sharing that with me.
Hi. Can you use lamb or chicken stock instead?
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.
I didn’t use the mushrooms, as a preference, but the recipe was delicious. Thank you for the guidance!
I’m so glad you enjoyed it! Thank you so much for sharing that with me, John!
Amazing!! Would recommend adding some rosemary for an extra bang
Thanks for your good comment and suggestion, Amanda. Will try that next time!
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.
Thank you for your great comments and feedback, Justin. I’m happy to hear that you loved this recipe!
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
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!
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.
I’m happy you gave this a try, Laura!
Will it still taste good without the bacon? I don’t eat bacon.
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.
I have a boneless loin of lamb, can I use it to make a stew?
Hi Maureen, the loin of lamb is usually used for quick frying or grilling. I think it could still work.
Hi, can lamb bone-in loin chops be used instead?
Hi Mildred, yes, bone-in will work well. You may need to increase your cook time.
Thank you so much. I love your friendly recipes that use everyday items that is in your cabinet. Please continue to keep them coming.
You’re welcome and I will do that, Mildred!
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?
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.
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.
I’m glad you liked this recipe, Anthony!
I made this lamb stew for Easter and it was wonderful! Thank you, Natasha, for this great recipe!!
You’re welcome, Alina! I’m happy you liked it!
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.)?
Hi Meghana, we thought the beef broth had richer flavor and better color, but chicken broth would also work well.
Absolutely delicious! Followed the recipe to the the letter and it turned out perfectly. Immediately added to the recipe book!
That is awesome! Glad you found a new favorite.
It’s lamb! Not, lam!
Ah, my editor (that would be me) did a terrible job on this one! ha ha. Thanks for pointing that out. Fixed!
Hi, Can I substitute lamb for chicken?
I haven’t tried that in this recipe but it’s worth testing.
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!
Awesome, thank you for sharing that with us, Amanda!
I’d like to make this recipe utilizing left over roast leg of lamb. What should I adjust the cook time to?
Hi Pam, I imagine that may work. I have only made this fresh, so I can’t recommend a time without trying it myself.
Is there anything I can substitute for the mushrooms? I really don’t like mushrooms. Maybe I could just leave them out?
Hi Kelsey, I always make it with the mushrooms but my readers have reported good results omitting the mushrooms.
Can we use bone-in leg of lamb?
Hi Michael, yes, bone-in will work well. You may need to increase your cook time.
Your Lamb Stew Recipe
was the Best Stew I ever Made.
Keep up the Great Work!
I’m so happy to hear that! Thank you for sharing your great review, Deb!
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.
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.
Sounds like a whole different recipe 🤔maybe you should submit your own as this one is a five star for sure
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!
Thank you so much for sharing that with me, Joan!
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?
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.
Wonderful recipe, so good even though i had no bacon. Did in instapot. Thanks
Glad you liked it! Thanks for your great review, Jeanne.
Wow! The lamb turned out so tender, with a true melt-in-your-mouth consistency. Our family doesn’t tend to like lamb but everyone agreed this dish was a winner! The broth flavor was great using veggie broth (all I had on hand) and didn’t taste overly game-y (I’d imagine beef would mask it even more). I used leftover bacon grease as I wanted to skip a step but kept the same amount of salt. I had a 1.6 lb lamb shank that I cut the meat off; while searing I had to continue adding bacon grease as it was very lean and reduced the cook time by 1 min/side. I also included the bone for more flavor! Close to the end of cooking, I added a cornstarch slurry (2 tsp with 2 TBSP broth) to thicken up the sauce. Because I halved the recipe, I cooked for 1 hour. Thank you, Natasha, for taking the time to share an amazing recipe which I’m sure took a lot of hard work to perfect.
Love it! Thanks so much for sharing your experience trying out this recipe. So happy to know that you enjoyed it!
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!!!
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.
Will this recipe work in an instant pot?
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!
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.
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.
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.
That’s the best! Thank you so much for sharing that with me, Gianna. I’m so glad your entire family enjoyed this stew.
Hi – can I swap out the red wine and use guinness beer instead?
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 🙂
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
That’s so great! Thank you for that awesome review.
The best!!!
I’m so glad you enjoyed it!
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.
You’re welcome! I’m so happy you enjoyed it, Linda!
We don’t eat pork, should I just leave out the bacon or substitute with turkey bacon?
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.
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.
You’re welcome! I’m so happy you enjoyed it, Tasina!
Can I make this in a crock pot to cook during the day instead of the dutch oven?
Hello Sarah, I haven’t tested that yet to advise. If you do an experiment, please share with us too how it goes.
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.
I’m so happy you enjoyed that. Thank you for sharing that with us!
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 👍
Hello Jon, so great to hear from you, and thank you for your great review for this recipe. I’m glad you enjoyed it!
Hi Jon!
I was wondering what to replace the wine with! Thanks for the balsamic vinegar tip.
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
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!
Hi Libby, thank you for your perfect comment. I’m happy that you loved this recipe!
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.
That’s so great! It sounds like you have a new favorite!
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!
I’m so happy you enjoyed that. Thank you for sharing that with us, Lynette!
Hi, I have a couple of packs of lamb loins and tired of the same recipes. Can I use the loins in a stew?
Hi Mildred, that should work here. I don’t see why not.
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.
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.
Regarding onions and garlic aversion, we have a daughter with the same affliction. Chives replace garlic and green onions stems down to the white bulbs replace onions. Depending on the recipe we just slice the above ingredients smaller or larger. They work well though when she is away we quickly revert back to regular onion and garlic.
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.
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.
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).
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! 😋
I’m so happy you enjoeyd that, Rita! Thank you for that wonderful review!
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!
You’re welcome! I’m so happy you enjoyed it, Pat!
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.
That sounds fantastic! Thank you for sharing your experience making this recipe, Patrick!
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.
Thank you for sharing that with us, Anu! It sounds like you found a new family favorite!
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!!!!!!
I’m so happy to hear that! Thank you for sharing your great review, Barbara!
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.
I’m glad you agree, Ray. Thanks for your input and feedback!
Simply the best lamb stew I have ever eaten!
Love it! Thank you so much, Freida!
Wow…this was nothing short of FABULOUS! My whole family(6,8, and 10 year old kiddos included). Loved it!! Definitely a keeper.
That is the best when kids love what we moms make, Sarah! That’s so great!