Lamb Stew With Vegetables

Lamb Stew With Vegetables

Nina L. Palmer

Lamb stew it’s “vintage” sounding makes it kind of a classic recipe, but once you tested it several times, you’ll think he deserves to be (re) known!
So if you want an idea of ​​a complete meal with meat and vegetables, this recipe is probably an opportunity to rediscover an easy and tasty dish, that does not require a lot of time to spend in the kitchen and that is absolutely divine…

What ingredients you will need for a lamb stew with vegetables

For 4 persons:

  • About 900 g pieces of lamb shoulder(with bones)
  • 3 carrots
  • 6 potatoes (with skin, type Roseval red)
  • 4 small turnips
  • 1 zucchini
  • The equivalent of 2 cups of peas (frozen is allright)
  • 2 cloves garlic
  • Onions
  • 50 g butter
  • Thyme
  • Olive oil, salt and pepper
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Cooking Instructions: lamb stew with vegetables

Fry the pieces of lamb shoulder in a pan with olive oil about 5 minutes to color them.
Book the pieces and clean the pan before adding 20 g butter to melt: fry the onions, put the pieces of meat and crushed garlic and pour 1/2 liter of water. Add salt and pepper and cook over low heat for 40 minutes.
Add vegetables: potatoes cut into large chips, zucchini and carrots, turnips (cut into 4) and peas. Sprinkle with thyme and cook for 20 minutes more.
Just before serving, add the remaining butter, bon appetit!

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Lamb Stew With Vegetables