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Publisher Photo
The lamb here isn’t just tender, it melts in your mouth! This recipe is an adaptation of a stew my mother used to make while I was growing up in England. Now I round it out with local root vegetables.
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Cook: 7 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Cook: 7 hours

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds lamb stew meat, cubed
  • 2 shallots, sliced
  • 2 tablespoons olive oil
  • 1/2 cup red wine
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 medium potatoes, cubed
  • 1 large sweet potato, peeled and cubed
  • 2 large carrots, cut into 1-inch pieces
  • 2 medium parsnips, peeled and cubed
  • 1 garlic clove, minced
  • 1 tablespoon mint jelly
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add the meat, a few pieces at a time, and shake to coat. In a large skillet, brown meat and shallots in oil in batches.
Transfer to a 5- or 6-qt. slow cooker. Add wine to the skillet, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes. Add to slow cooker.
Stir in the broth, potatoes, sweet potato, carrots, parsnips and garlic. Cover and cook on low for 7-9 hours or until meat is tender. Stir in jelly; sprinkle with bacon. Yield: 6 servings.
Originally published as Mint Lamb Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p52

Nutritional Facts

1-1/2 cups: 442 calories, 13g fat (4g saturated fat), 79mg cholesterol, 1016mg sodium, 46g carbohydrate (11g sugars, 5g fiber), 31g protein.

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds lamb stew meat, cubed
  • 2 shallots, sliced
  • 2 tablespoons olive oil
  • 1/2 cup red wine
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 medium potatoes, cubed
  • 1 large sweet potato, peeled and cubed
  • 2 large carrots, cut into 1-inch pieces
  • 2 medium parsnips, peeled and cubed
  • 1 garlic clove, minced
  • 1 tablespoon mint jelly
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  1. In a large resealable plastic bag, combine the flour, salt and pepper. Add the meat, a few pieces at a time, and shake to coat. In a large skillet, brown meat and shallots in oil in batches.
  2. Transfer to a 5- or 6-qt. slow cooker. Add wine to the skillet, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes. Add to slow cooker.
  3. Stir in the broth, potatoes, sweet potato, carrots, parsnips and garlic. Cover and cook on low for 7-9 hours or until meat is tender. Stir in jelly; sprinkle with bacon. Yield: 6 servings.
Originally published as Mint Lamb Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p52

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MY REVIEW
gloriagunderson User ID: 7498293 115105
Reviewed Nov. 21, 2013

"Even though I just discovered your recipe and haven't tried it yet, I'm giving you a 5-Star Rating! This recipe is something that I've been hoping to find ever since I lived in England and had this stew in 1988 & 1989. I am very excited to try it. Thanks for posting it. Have a great Thanksgiving!!"

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