Best Lamb Stew With Rosemary Dumplings Recipes

SPRING LAMB STEW

Spring Lamb Stew image

Provided by Ree Drummond : Food Network

Time 2h55m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 boneless leg of lamb (about 6 pounds), cubed into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, chopped
6 large carrots, unpeeled and cut into 2-inch pieces
6 cloves garlic, peeled and left whole
2 tablespoons tomato paste
2/3 cup red wine
2 cups beef stock
3 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1/4 cup chopped fresh parsley

Steps:

Preheat the oven to 300 degrees F.
Generously sprinkle the leg of lamb with salt and pepper.
Heat the oil in a large pot or Dutch oven over a medium-high heat. In two batches, brown the lamb all over and remove to a plate, 4 to 6 minutes per batch.
Add the onions, carrots and garlic. Season with a pinch of salt and pepper, then cook for a minute or two. Add the tomato paste and stir. Deglaze with the red wine and beef stock, scraping the bottom of the pot. Stir in the rosemary, thyme and bay leaves. Return the lamb to the pot and bring to a simmer.
Place the lid on the pot and roast until the meat is very tender, 2 to 2 1/2 hours. Sprinkle over the parsley and serve.

HEARTY LAMB STEW

Hearty lamb stew image

A classic one-pot is the easy answer to mid-week cooking- hearty, filling, warming and packed full of veggies

Provided by Good Food team

Categories Dinner, Main course

Time 1h50m

Number Of Ingredients 9

Ingredients

1 tbsp vegetable oil
500g cubed stewing lamb
1 onion, thickly sliced
2 carrots, thickly sliced
2 leeks, thickly sliced
400ml hot vegetable or chicken stock
1 tsp dried rosemary or 1 fresh sprig
400g cannellini bean, rinsed and drained
crusty bread or boiled potatoes to serve (optional)

Steps:

Heat the oil in a large casserole. Tip in the lamb and cook for 5 mins until any liquid has disappeared, then add the onion, carrots and leeks. Cook for 5 mins more, stirring often, until the veg is starting to soften.
Pour over the stock, add the rosemary, cover with a lid and cook over a low heat for 1 hr. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through. Serve with some crusty bread or potatoes, if you like.

Nutrition Facts : Calories 397 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.15 milligram of sodium