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Lamb Rosemary Stew
This lamb rosemary stew recipe offers the classic combination of lamb, rosemary, and garlic, which work so well together. Serves 4.
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Ingredients
For 4 people (
)
- 2 tablespoon olive oil
- 0.5 pound lamb, cut into 1 inch cubes
- 1 large potato, peeled and cubed
- 0.5 onion,thinly sliced
- 3 cups chicken broth
- 2 celery sticks,chopped
- 2 teaspoon fresh rosemary
- 0.5 teaspoon fresh thyme
- 0.25 teaspoon oregano
- 0.25 teaspoon sage
- 0.25 cups red wine
Directions
- Heat olive oil in cooking pot. When hot add the onion, celery, and mushrooms. Cook the vegetables until soft. Remove the veggies from the cooking pot and set aside.
- Cut the lamb into 1 inch cubes.
- Heat the remaining oil in cooking pot and add the lamb. Saute the lamb cubes over a medium heat until browned on all sides. Add the cup of water and continue to cook the lamb stew for approximately 1 hour, stirring occasionally. Add the hot chicken broth and continue to stir.
- Transfer the cooked vegetables back into the stew mixture. Add the rosemary and other herbs, potato and red wine, and continue to cook over a low heat and simmer for an additional 1 hour, until the meat is soft and developed flavor.
- Serve the lamb stew immediately while warm with bread.
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