My husband loves lamb, so when I saw a version of this lamb stew in our local newspaper, I decided to give it a try with my “Lamb Stew Made Light”. Intrigued by its claim to be a “light” version of the classic lamb stew, I promptly went out and bought a boneless lamb roast. Since I wanted to christen my shiny new Dutch oven, a Valentine’s present from Larry, I ignored the directions to use a slow cooker.
I substituted homemade chicken stock for salty, canned beef broth and used a smaller-sized lamb roast. The lamb was expensive and I thought a 4-pound roast was too large for the amount of vegetables in the stew. Lemon zest and extra herbs from the garden added pep to the stew, which has a broth-y sauce rather than the traditional heavy gravy.
Braising the meat in the oven resulted in incredibly tender meat that could be pulled apart with two spoons. Not much of a lamb fan myself, I was pleased that the flavor of the lamb was not overly strong.
TIP: Add a little more stock when you reheat the leftovers.
- 1 24-ounce bag baby Dutch potatoes
- 4 large carrots, peeled and cut into 1-inch pieces
- 1 large yellow onion, roughly chopped
- 3-pound boneless lamb roast
- 1 6-inch piece fresh rosemary
- 5 springs fresh thyme
- 5 sprigs flat-leaved parsley
- zest of 1 Meyer lemon
- 4 cloves garlic, peeled and chopped
- 3 tablespoons olive oil
- kosher salt and/or black pepper
- 1 11-12 ounce bottle Guinness beer
- 2 cups homemade or low sodium chicken stock
- 2 cups crimini mushrooms, sliced
- 1 1/2 cups frozen green peas
1. Preheat oven to 350 degrees.
2. Layer the potatoes, then the carrots and onions in a large, heavy-bottomed pot.
3. Remove the netting from the lamb, open up the roast and place it on top of the vegetables. Using your hands, coat the roast with the olive oil, then season it with salt and/or pepper.
4. Combine the rosemary, thyme and parsley into a little bundle and tie with kitchen string. Tuck it under the lamb.
5. Sprinkle the lemon zest and garlic over the lamb.
6. Pour the beer and chicken stock over the vegetables.
7. Cover the pot and cook for 3 hours. Add the mushrooms and cook an additional 30 minutes.
8. Remove the pot from the oven, add the peas for cover for 5 minutes.
9. Remove the herb bundle.
10. Using two spoons or forks, pull the lamb into bite-sized pieces. Serve.