Recipe by Juanita/Jane
"This lamb stew is a lighter version of more traditional recipes, but still provides the comfort of those heartier stews. It is a great way to make use of those extra vegetables from your garden. Serve with crusty rolls."
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1 1/2 pounds
boneless lamb shoulder, cut into 1-inch cubes
salt and ground black pepper to taste
garlic, sliced thin
peeled, chopped tomatoes
potatoes, peeled and cut into 1-inch pieces
fresh green beans, trimmed
red bell pepper, seeded and cut into 1-inch pieces
chopped fresh parsley
Didn't have fresh tomatoes, used canned, diced instead. This recipe even my husband loved! (And he hates everything) Will use this recipe to help the garden veggies' overflow when the season comes along.
I took advice from some of the other "posters" and added in whatever vege's I had here. Bad idea! Turnips and parsnips were lousy in it. Stick with the basic stewing vege's and you'll probably be o.k.
I loved this recipe. The interesting use of veggies make it not only delicious but a beautiful presentation! Highly recommend.
This recipe was wonderful! Very easy to follow and delicious to boot! Am serving this dish to guests next weekend! Thank you Juanita?!
A good way to use up the last veggies from my garden. I shredded the zucchini to fool my daughter into eating it and had to add a little more chicken broth when adding the veggies. The only thing I would change when making this again is to add some onion. Thanks Juanita/Jane
When I made this, I had less lamb than I thought, only about 3/4lb, but this still turned out good (although I definitely would use the full amount of meat next time!). For the tomatoes I used 2 cans of undrained diced tomatoes to save time. When I added the potatoes and other vegetables, I added some extra liquid because I was worried about there being enough to cover the potatoes adequately. I then added a bit extra oregano to balance out the extra liquid. This of course made it a little more soupy than stewy, so I pureed some of the vegetables after they were cooked and dumped them back in to thicken everything up. The only other change I would make is to use less parsley, maybe only 2 tablespoons, because I felt there was too much.
Incredible... but did make some changes
sauteed some chopped bacon and onions in the oil, then dredged the lamb in smoked paprika and rosemary - for more of a smokey taste. Also did not add the potatoes as I served this over brown rice, and I braised the casserole in the oven instead of stove top.
Just OK. Seemed to be missing something, but not sure what.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Lamb Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 389
** Calories from Fat: 151
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