Lamb Chop Stew Recipes

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TRADITIONAL LAMB STEW

This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13



Traditional Lamb Stew image

Steps:

  • In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

1-1/2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme

LAMB CHOP STEW

From www.taste.com.au...not sure who to credit the recipe to as it says a Matt Preston recipe but then he refers to Jen Ryan. Anyway enjoy...

Provided by Wendys Kitchen

Categories     Lamb/Sheep

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 12



Lamb Chop Stew image

Steps:

  • Heat oven to 160°C Heat half the oil in a heavy based casserole dish. Brown the chops in batches over medium heat then remove to a plate.
  • Turn heat down, add remaining olive oil and fry onion gently until soft.
  • Add garlic, celery, carrot and parsnip and cook for 3 minutes, stirring regularly.
  • Add chopped tomatoes, Worcestershire sauce and brown sugar and stir to combine. Return chops to the casserole, then pour over water to cover, stirring again to combine.
  • Add the sprigs of rosemary, cover the casserole and cook for 2 hours, stirring occasionally. Remove any fat from the surface with a large spoon and add the peas.
  • Cook on the stove top with the lid off to reduce the sauce slightly until the peas are cooked through.

Nutrition Facts : Calories 964.4, Fat 74, SaturatedFat 30.5, Cholesterol 185.3, Sodium 201, Carbohydrate 26.6, Fiber 7.3, Sugar 13.9, Protein 46.9

2 tablespoons olive oil
1 kg lamb chop, seasoned with salt and pepper
1 onion, finely chopped
2 garlic cloves, finely chopped
2 sticks celery, chopped
2 carrots, sliced
1 parsnip, sliced
400 g chopped tomatoes
1 teaspoon Worcestershire sauce
3 teaspoons brown sugar
2 sprigs rosemary
2 cups peas

SPRING LAMB STEW

Provided by Ree Drummond : Food Network

Time 2h55m

Yield 8 servings

Number Of Ingredients 13



Spring Lamb Stew image

Steps:

  • Preheat the oven to 300 degrees F.
  • Generously sprinkle the leg of lamb with salt and pepper.
  • Heat the oil in a large pot or Dutch oven over a medium-high heat. In two batches, brown the lamb all over and remove to a plate, 4 to 6 minutes per batch.
  • Add the onions, carrots and garlic. Season with a pinch of salt and pepper, then cook for a minute or two. Add the tomato paste and stir. Deglaze with the red wine and beef stock, scraping the bottom of the pot. Stir in the rosemary, thyme and bay leaves. Return the lamb to the pot and bring to a simmer.
  • Place the lid on the pot and roast until the meat is very tender, 2 to 2 1/2 hours. Sprinkle over the parsley and serve.

1 boneless leg of lamb (about 6 pounds), cubed into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, chopped
6 large carrots, unpeeled and cut into 2-inch pieces
6 cloves garlic, peeled and left whole
2 tablespoons tomato paste
2/3 cup red wine
2 cups beef stock
3 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1/4 cup chopped fresh parsley

LAMB NECK STEW

The title doesn't sound like much, but it is very good. I love lamb, but often can't afford good cuts. I find crock pot cooking Lamb Necks is cheap good eats.

Provided by mysticchyna

Categories     Stew

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 14



Lamb Neck Stew image

Steps:

  • Brown the lamb necks in a bit of oil.
  • Made a sauce in a small bowl by mixing the tomato sauce with the remaining ingredients on down the list.
  • Place the vegetables in the crock pot. Pour over half the sauce and mix to coat the vegetables.
  • Add the lamb necks, and pour the rest of the sauce over top.
  • Cover and cook on low 8 hours.

Nutrition Facts : Calories 152.5, Fat 0.5, SaturatedFat 0.1, Sodium 1067.4, Carbohydrate 36.5, Fiber 5.5, Sugar 18.9, Protein 3

2 lbs meaty lamb necks
4 carrots, cut into chunks
2 sweet potatoes, peeled and quartered
1 onion, halved and sliced
2 garlic cloves, chopped
1 cup tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons honey
1 teaspoon curry powder
1 teaspoon cumin
1 pinch allspice
1 teaspoon sea salt or 1 teaspoon kosher salt
1 teaspoon pepper
1/2 cup water

GREEK LAMB STEW

This rich stew has all the flavours of the Mediterranean. Garlic, wine, rosemary, olives. It is made using a shoulder of lamb, the best cut for slow cooking as the meat becomes meltingly tender. Adding small pasta shapes near the end adds body and soaks up the juices“ and is very Greek. A great and impressive make ahead dinner party dish. A real winner!

Provided by bishopan

Time 2h30m

Yield Serves 8

Number Of Ingredients 0



Greek Lamb Stew image

Steps:

  • Preheat the oven to 150°C, gas mark 2. Cut the meat into 6cm pieces.
  • Heat a large lidded flameproof casserole dish and add a tablespoon of oil. Brown the meat all over in batches, then remove and set aside.
  • Add the remaining oil to the dish, stir in the onions and cook for 2-3 minutes until beginning to soften. Leaving the top intact, split the chilli along its length, this adds flavour to the stew without too much heat. Stir in the chilli, sliced garlic and rosemary, and increase the heat. Pour in the wine and simmer for 3-4 minutes. Stir in the chopped tomatoes and reduce the heat.
  • Return the lamb and juices to the dish, stir through the black olives and bring to a simmer. Season, then cover and cook in the oven for 1 hour 30 minutes, or until the lamb is really tender.
  • Remove the chilli and rosemary, and discard. Set the stew aside to cool.
  • To Serve, bring the stew to a simmer on the hob. Add the pasta (make sure its broken into small pieces otherwise it will stick together in lumps) and cook for 3-5 minutes until tender, and the lamb is thoroughly heated. Ladle the stew onto plates and serve scattered with the feta and mint sprigs.
  • Delicious with a fennel and orange salad

CHEF JOHN'S IRISH STEW

Pay attention to the cut of lamb used in this recipe. I used lamb shoulder chops, which are a fantastic value, when you consider flavor, useable meat, and price. They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins. It takes a while for the meat to braise and fall off the bone, but it's a wait rewarded with tender, succulent chucks of lamb.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 2h45m

Yield 6

Number Of Ingredients 13



Chef John's Irish Stew image

Steps:

  • Season lamb shoulder chops with salt and black pepper.
  • Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.
  • Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
  • Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
  • Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
  • Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
  • Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
  • Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.

Nutrition Facts : Calories 507.6 calories, Carbohydrate 28.6 g, Cholesterol 120.5 mg, Fat 29.1 g, Fiber 4.1 g, Protein 32.1 g, SaturatedFat 12 g, Sodium 465.8 mg, Sugar 4 g

3 pounds lamb shoulder chops
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 onion, chopped
1 tablespoon butter
2 tablespoons all-purpose flour
3 cups chicken stock
½ teaspoon dried rosemary
2 carrots, chopped
2 stalks celery, chopped
water as needed
1 ½ pounds baby Dutch yellow potatoes
¼ cup chopped green onions

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