Shepherd's Lamb Stew

Total Time
1hr 40mins
Prep 30 mins
Cook 1 hr 10 mins

This is my idea of comfort food. The recipe came from my sister, and we eat it often. She told me it was made so the shepherds could smell it cooking, and find their way home after dark.

Ingredients Nutrition

Directions

  1. Place lamb, tomatoes, onion, rosemary, sage and salt and pepper in an ovenproof dish.
  2. Add the garlic, potatoes, oil, wine and stock to dish and cook covered at 190 degrees F for about 1 hour.
  3. Pour off the cooking juices into a pan and reduce them over a high heat on the stove-top until a sauce like consistency is achieved.
  4. Return sauce to the lamb.
  5. Sprinkle over the crumb/parmesan mix.
  6. Return to the oven to brown (about 10 minutes).
  7. Serve sprinkled with plenty of fresh parsley.

Reviews

(6)
Most Helpful

A really tasty dinner. I used what I had on hand so I changed white wine to red wine and used vegetable stock. Also I couldn't get any tiny potatoes so I used larger ones cut into quarters. I also substited fresh tomatoes for canned. It turned out great and the sauce was so delicious! I served this with steamed sliced zucchini.

dale! April 03, 2002

A delicious and different flavor combination for lamb. Instead of making the usual Shepherds Pie with leftover lamb, I halved this recipe, used leftover gravy instead of stock and cut up russet potatoes. I cooked the stew in a cast iron dutch oven for 45 minutes and didn't need to reduce the cooking juices.I substituted fresh grated Romano cheese. I will make the original recipe but I think I will dredge the lamb in flour and brown it in the oil to avoid having to reduce the sauce. If you like lamb, you will love this dish.

Lorac April 05, 2002

Very tasty recipe. I used cooked leftover roast leg of lamb, which worked quite well without even modifying the cook time. The only other substitution was a can of diced tomatos as fresh aren't in season yet. I think I like this better than the original roast!

sklewis5 May 15, 2011

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