Name: Shepherd's Lamb Stew
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 6 serving(s)
Ingredients: 1 1/2 kg lamb, cut in 2 cm dice; 6 garlic cloves, lighly squashed; 1 large onion, roughly chopped; 125 ml good quality olive oil; 3 ripe tomatoes; 250 ml lamb stock (I use beef though!); salt and pepper; 375 ml dry white wine; 2 tablespoons rosemary, chopped; 3 sage leaves, chopped; 24 small potatoes (tiny , we use pink ones); 100 g shredded parmesan cheese; 4 slices bread, crumbed; fresh parsley, chopped

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Recipe by JustJanS

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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.

Ready In:: 1hr 40mins
Serves:
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ingredients

1 ¹⁄₂ kg lamb, cut in 2 cm dice
6 garlic cloves, lighly squashed
1 large onion, roughly chopped
125 ml good quality olive oil
3 ripe tomatoes
250 ml lamb stock (I use beef though!)
salt and pepper
375 ml dry white wine
2 tablespoons rosemary, chopped
3 sage leaves, chopped
24 small potatoes (tiny , we use pink ones)
100 g shredded parmesan cheese
4 slices bread, crumbed
fresh parsley, chopped

directions

Place lamb, tomatoes, onion, rosemary, sage and salt and pepper in an ovenproof dish.
Add the garlic, potatoes, oil, wine and stock to dish and cook covered at 190 degrees F for about 1 hour.
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.
Return sauce to the lamb.
Sprinkle over the crumb/parmesan mix.
Return to the oven to brown (about 10 minutes).
Serve sprinkled with plenty of fresh parsley.

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RECIPE MADE WITH LOVE BY

@JustJanS

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@JustJanS

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"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."

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review by sklewis5

5/15/2011

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!

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review by mbeverly

9/11/2007

I made this for a wedding, 150 people, and served it over egg noodles. Many, many complements. Fantastic recipe.

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review by MarieRynr

10/27/2004

I made this for dinner last night and was not dissappointed. I used my creuset oven casserole (cast iron) so had no need to thicken the sauce. It was lovely, flavourful and thick. I too, used canned tomatoes as I did not have any fresh ones. I also used baby red potatoes as we don't get pink ones here, wasn't sure whether I should peel them or not, so didn't and it was fine. I did flour, season, and brown the lamb cubes first in a little butter and olive oil. I used neck of lamb. This was a very delicious stew and the crumb topping was an extra special touch! Thanks Jan, I know I will make this again!

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review by JustJanS

4/12/2002

I really think draining off and then reducing the liquid is an important step in the recipe. Although it would be easier to just to thicken it, I don't think you would get the same intense flavours that you do with a reduction.

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tweak by Lorac

4/5/2002

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.

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