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Lamb Stew Recipe

User Rating 4 Star Rating (1 Review)


Lamb stew recipe with shoulder chops, potatoes, carrots, and other vegetables, along with seasonings.

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 20 minutes


  • 1 pound lamb shoulder chops
  • 2 medium potatoes, quartered
  • 3 small carrots, cut in 2-inch pieces
  • 1 medium onion, quartered
  • 2 ribs celery, cut in 1/2 inch pieces
  • 1 small green bell pepper, cut in 1/2 inch strips
  • 1/2 cup diced rutabaga, optional
  • 1 1/4 teaspoons salt
  • dash pepper
  • 3 tablespoons cold water blended with 1 1/2 tablespoons flour
  • 2 tablespoons chopped parsley


Trim fat from lamb chops then cut meat in 1-inch pieces. Place chops and bones in a stock pot or Dutch oven; barely cover with about 1 1/4 cups water. Cover pan and simmer for 45 minutes (do not boil). Add potato, carrots, celery, green pepper, rutabaga, salt, and pepper. Cover and simmer for 20 to 30 minutes, until meat and vegetables are tender. Remove bones. Remove from heat; stir in the flour and water mixture. Return to heat. Cook, stirring, until stew is thickened. Add parsley and taste and adjust seasonings.
Lamb stew serves 4.

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User Reviews

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 4 out of 5
Where's the lamb?, Member LuanaCowan

While the flavor of this stew is outstanding, there needs to be more lamb AND it needs to be browned. I would use 2 pounds instead of 1 and I would cut them into 2-inch pieces. Lamb shrinks considerably after cooking. Also, I would eighth the potatoes after the original ""quarters"" have cooked (so that they don't break down too much). The onion looms too large in the pot, even after cooking, so I would cut the onions in 1/8ths to begin with. One last thing, I used arrowroot instead of flour. One should add mushrooms as well.

22 out of 24 people found this helpful.

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