UA Recipe Collection

Savory Lamb Stew


4 Servings
SourceBev Rhodes, Main Library (2006)
Prep time20 minutes
Cooking time20 minutes
Total time40 minutes


2 T
1⁄2 t
1⁄2 t
coursely ground pepper
1 1⁄4 lb
lamb stew meat (trimmed of fat and cut into 1-inch cubes)
2 t
olive oil
4 1⁄2 oz
frozen pearl onions, thawed
1 T
tomato paste
potato, peeled and cubed
1 c
baby carrots
2 c
chicken broth
1 c
frozen peas
2 T
fresh parsley, chopped


Combine flour, salt and pepper in a large plastic storage bag. Add lamb; seal tightly and shake to coat. Heat oil in a large nonstick saucepan over medium-high heat. Add the lamb and cook until browned. Add onions and tomato paste, stirring to coat well. Add potato, carrots and broth; bring to a boil. Cover and simmer until lamb and vegetables are tender, about 20 minutes. Stir in peas and parsley; heat through.