Shepherd's Lamb Stew

JustJanS's Note:

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.

• Total Time: 1 hrs 40 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 6

• 1 ½ 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:

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

[dale!]

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.

[Lorac]

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.

[Chef #643645]

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!