This lamb stew is flavored with thyme and garlic, and includes peas, mushrooms, and potatoes. It's a delicious version of a hearty lamb stew.
Ingredients:
- 3 to 4 lbs leg of lamb, cut into 1 1/2" cube
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 2 cups water
- 1 cup chicken broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon thyme, crushed
- 1/4 teaspoon pepper
- 2 cloves garlic, mashed & minced
- 4 medium potatoes, quartered
- 8 small white onions, peeled
- 1 1/2 cups frozen peas
- 8 ounces fresh mushrooms, sliced
- 1 cup milk
- 1/3 cup flour
Preparation:
Over medium heat, brown lamb in butter and oil in a large stock pot or
Dutch oven. Add water, broth, and seasonings; cover and simmer for 1
hour. Remove surface fat. Add potatoes and onion; simmer, covered, until
vegetables are tender, about 15 to 20 minutes. Add peas and simmer for 5
minutes. Combine milk and flour; stir until smooth. Add to simmering stew
and simmer for about 1 minute, or until thickened. Taste and adjust
seasonings.
Serves 6.
Serves 6.
More Lamb Stew Recipes
Lamb Stew with Vegetables
Spring Lamb Stew with Tomatoes
Lamb Stew with Okra
Scotch Broth
Lamb Stew with Potatoes
Irish Lamb Stew Recipe
Lamb Stew
Crockpot Lamb Stew
Lamb Recipes Index
Crockpot Beef and Lamb Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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