Spring Lamb Stew

Winter may be winding down, but there’s still time to enjoy one of my all-time favorite cold-weather comforts: lamb stew. There’s just something so satisfying about a warm, hearty bowl of tender meat, veggies, and flavorful broth. I’ve rounded up two recipes that I think you’ll love, complete with mouth-watering photos and easy-to-follow instructions.

First up is a classic Irish Lamb Stew. The recipe comes from none other than the legendary Chef Gordon Ramsay. The dish is bursting with savory flavors, thanks to ingredients like Guinness stout, fresh thyme, and bay leaves. The mutton (or lamb) becomes incredibly tender after simmering in the flavorful broth for a few hours. This recipe serves about 4-6 people, so it’s perfect for a cozy night in with family or friends.

Ingredients:

• 1 kg of mutton (or lamb) in the chest, shoulder or leg – chopped into chunks
• 2 tbsp. olive oil
• Salt and pepper
• 2 onions, chopped
• 2 garlic cloves, chopped
• 3 tbsp. flour
• 1 bottle of Guinness stout
• 600 ml of beef broth
• 2 tbsp tomato paste
• 1 tbsp. sugar
• 2-3 sprigs of fresh thyme
• 2 bay leaves
• 4-5 medium sized potatoes, peeled and chopped into chunks
• 4-5 carrots, peeled and chopped into chunks
• 1/4 cup freshly chopped parsley

Instructions:

1. Preheat oven to 325 F.
2. Heat the olive oil in a large Dutch oven over medium heat.
3. Sprinkle the meat with salt and pepper. Working in batches, brown the meat in the Dutch oven, then set aside.
4. Sauté onions and garlic in the Dutch oven until soft and fragrant.
5. Add in flour and stir well to coat.
6. Pour in Guinness, broth, tomato paste, and sugar. Add thyme and bay leaves. Bring to a boil, stirring constantly.
7. Return meat to pot and add potatoes and carrots.
8. Reduce heat to low, cover, and bake in the oven for 2-2.5 hours, or until meat is tender and vegetables are cooked through.
9. Remove from oven and stir in parsley.
10. Enjoy with crusty bread and a pint of beer (optional)!

If you’re in the mood for something a bit lighter, this Spring Lamb Stew is just the ticket. The dish features a medley of fresh veggies, including green beans, zucchini, and carrots. Plus, the addition of pearl barley makes this stew unique and comforting. The recipe serves about 4-6 people and takes about 1.5-2 hours to make.

Ingredients:

• 2 lbs. boneless lamb shoulder, cut into 1-inch cubes
• 1 tbsp. olive oil
• Salt and pepper
• 3-4 sprigs of fresh thyme
• 2 onions, chopped
• 2 garlic cloves, minced
• 2 tbsp. tomato paste
• 1 cup pearl barley
• 6 cups of beef broth
• 1 large zucchini, chopped into chunks
• 4-5 medium sized potatoes, peeled and chopped into chunks
• 4-5 carrots, peeled and chopped into chunks
• 1 cup green beans
• 1/4 cup freshly chopped parsley

Instructions:

1. Preheat oven to 350 F.
2. Heat the olive oil in a large Dutch oven over medium heat.
3. Sprinkle the lamb with salt and pepper. Working in batches, brown the meat in the Dutch oven, then set aside.
4. Add onions and sauté until soft, stirring occasionally.
5. Add garlic and sauté for another minute or so.
6. Add in tomato paste and stir well to coat.
7. Add pearl barley and stir to coat.
8. Pour in beef broth and add thyme. Bring to a boil.
9. Return meat to pot and add zucchini, potatoes, carrots, and green beans.
10. Cover and bake in the oven for 1-1.5 hours, or until vegetables and meat are tender.
11. Remove from oven and stir in parsley.
12. Serve with crusty bread and enjoy!

Both of these lamb stews are sure to warm you up and leave you feeling satisfied. Give them a try and let me know what you think!