Lamb Stew

This is great for that leftover lamb.

Lamb Stew

This is great for that leftover lamb.
Prep Time30 minutes
Cook Time2 hours
Course: Main Course
Cuisine: Mediterranean
Keyword: Lamb, Stew
Servings: 6


  • Dutch Oven or Large pot


  • 1 Tablespoon Vegetable oil
  • 2 lbs Lamb shoulder roast, cubed into 1" pieces
  • 1 Onion Chopped
  • 2 Carrots Peeled and cut into rounds
  • 2 Stalks celery Chopped (I leave these out)
  • Kosher salt
  • Freshly ground black pepper
  • 3 Cloves garlic Minced
  • ¼ Cup Tomato paste
  • 1 Teaspoon Ground cumin
  • 1 Teaspoon Smoked paprika
  • 6 Cups Low-sodium beef broth
  • 1 Cup Red wine
  • 1 Tablespoon Worcestershire sauce
  • 3 Sprigs fresh rosemary
  • 2 Bay leaves
  • 2 lbs baby potatoes, halved
  • ¼ Cup freshly chopped parsley For garnish


  • In a large dutch oven or pot over medium-high heat, heat oil. Add lamb and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer to a plate.
  • In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic, tomato paste, cumin, and paprika and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
  • Add lamb back to dutch oven then add broth, wine, Worcestershire sauce, rosemary, and bay leaves.
  • Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until lamb is tender, 30 minutes.
  • Add potatoes and simmer, covered, until potatoes are tender and stew has thickened, 30 minutes.
  • Remove bay leaves and rosemary and garnish with parsley before serving.