Return to Content

Lamb Stew

by in May 1999
Lamb Stew
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes 4 to 6 servings.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 3 pounds boneless lamb shoulder, cut into cubes
  • 6 tablespoons olive oil
  • 4 large cloves garlic, minced
  • 1-1/2 tablespoons finely chopped fresh rosemary
  • 3 tomatoes, seeded and chopped
  • 1 cup dry white wine or chicken stock
  • salt and pepper, to taste


In a heavy, ovenproof casserole, brown the lamb in the oil. Remove the lamb and set aside. Pour off the excess fat, leaving just enough to saute the garlic. When garlic is golden, add rosemary and tomatoes. Add wine (or stock) and simmer for about 5 minutes. Return lamb to pot and season with salt and pepper. Bake at 325 degrees F for about 1-1/2 hours.

Updated Wednesday, February 9th, 2005

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111