Spring Lamb and Vegetable Stew

This hearty stew can be frozen and reheated later for a quick dinner. Just prepare a side of rice and pair with fresh vegetables for a complete meal.

Ingredients (for 2)

  • 2 cups lamb leg / shoulder (about 280 gr. or 10 oz.)
  • 2 cups chicken stock
  • 2 potatoes
  • 1/2 cup cherry tomatoes
  • 1/2 carrot
  • 1/2 onion
  • 1/4 cup white wine
  • 2 tsp corn starch
  • 1 tbsp parsley
  • 2 tbsp olive oil
  • salt & black pepper


  • Put oil into a big pot and heat gently
  • Use pepper and salt to season the lamb and stir fry in the pot for 4 minutes on each side, until browned; when ready, remove from pot and set aside
  • Add to pot onions (diced) and carrots (coarsely chopped) and cook for 2-3 minutes
  • Add wine and cornstarch, sauteé for a minute
  • Add chopped potatoes, broth and tomatoes; give it a good stir and simmer at very low heat (covered) for 30 minutes
  • Finally add parsley, pepper, lamb and a pinch of salt, and serve hot!

Best Served With

This stew can be served with hot rice and a fresh garden salad