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Lamb Stew with Garlic Mashed Potatoes

3 lb Lamb stew meat
1 tb Olive oil
8 Cloves garlic
1 sm Onion; diced
1 lg Turnip; (swede), diced
2 Carrots; diced
1 c Red wine
5 c Lamb or vegetable stock
1 Sprigs rosemary; for garnish dried Salt and freshly ground black pepper; to taste

Garlic Mashed Potatoes:
1 lb New potatoes
5 Cloves garlic
1/3 c Heavy; (double) cream
1 tb Unsalted butter
Salt and freshly ground black pepper; to taste
1 ts Chopped fresh rosemary; or 1/2 teaspoon dried
1 ts Chopped fresh marjoram; or 1/2 teaspoon

Trim the excess fat off the stew meat. In a large saucepan over high temperature, heat the olive oil until smoking hot. Add the lamb and the 8 cloves garlic and brown the lamb well, about 2 minutes per side. Add the onion, turnip, carrots, and red wine and boil for 3 to 4 minutes, or until about 1/2 cup/120 mL/4 fl oz of the liquid remains. Add the stock and simmer for 45 minutes to 1 hour, or until the lamb is tender.

After the lamb has been cooking for about 20 minutes, prepare the Garlic Mashed Potatoes. Place the potatoes and 5 cloves garlic in a large saucepan and cover them with water. Boil the potatoes about 30 minutes, or until tender, then drain them. Return the potatoes to the pot and mash well. Add the cream and butter and mix well. Season with salt and pepper and keep warm.

When the lamb is tender, add the rosemary, marjoram, and salt and pepper to taste.

Divide the Garlic Mashed Potatoes among 6 bowls. Ladle the Lamb Stew over the potatoes and garnish with fresh sprigs of rosemary. Serve hot.

Serves 6

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