Lamb Rosemary Stew
This lamb rosemary stew recipe offers the classic combination of lamb, rosemary, and garlic, which work so well together. Serves 4.
- 2 tablespoons of olive oil
- 1/2 lb of lamb, cut into 1 inch cubes
- 1 large potato, peeled and cubed
- 1/2 onion, thinly sliced
- 3 cups of chicken broth
- 2 celery sticks, chopped
- 4-6 mushrooms, sliced
- 2 teaspoons of fresh rosemary
- 1/2 teaspoon of fresh thyme
- 1/4 teaspoon of oregano
- 1/4 teaspoon of sage
- 1/4 cup of red wine
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.