Making savory lamb stew with the farming chefs
Savoury lamb stew with fluffy mashed potatoes and roasted carrots
A hearty and comforting dish, this savory lamb stew is slow-cooked to perfection, with tender chunks of lamb simmered in a rich, aromatic broth infused with herbs, garlic, and root vegetables. Served alongside fluffy mashed potatoes, whipped with butter and cream for a smooth, velvety texture, it soaks up the deep flavors of the stew. Roasted carrots, caramelized to bring out their natural sweetness, add a slight crispness and balance to the dish. A perfect combination of warmth and richness, this meal is both rustic and elegant, ideal for cozy dinners or special gatherings.
Serves:
20 people
Time to Prepare:
overnight
Time to cook or cure:
3 hours
Skill
stewing
Serves:
20 people
Time to Prepare:
overnight
Time to cook or cure:
3 hours
Skills:
stewing
Ingredients & Tools
Ingredients
- 4 kg lamb chops with bone from the neck (chuck)
for the marinade: - 2 oranges
- 1 lemon
- 8 cloves
- 2 bayleaf
- 1 tbs salt
- 4 sprigs rosemary
- 4 sprigs of thyme
- water to cover
for the stew:
- generous amount of olive oil
- 5 onions, chopped
- 8 garlic, choppes
- 1 tbs tomatdada
- 1 tbs smoked paprika
- 2 bayleaf
- Bouquet garni (4 sprigs of thyme and 4 sprigs of rosemary)
- 1 small plain beer (200 ml)
- water to cover
Â
Best served with:
Tools
- large bowl
- large deep pan
- wooden spatula
- chefs knife
- cutting board
- cartouche or lid for pan
- tongues to remove bones
Useful guidelines
Fun fact
This rich and aromatic lamb stew is slow-cooked to perfection, infused with bright citrus, warm spices, and fresh herbs. The overnight marinade enhances the depth of flavor, while the slow braising results in fall-off-the-bone tenderness.
Â
Directions
Simply follow these steps in order to make Savoury lamb stew :
Instructions
1. Marinate the Lamb (Night Before Cooking)
- Place the lamb chops in a large bowl.
- Add the orange and lemon slices, bay leaves, rosemary, thyme, and salt.
- Pour in enough water to fully submerge the meat.
- Cover and let marinate in the fridge overnight (minimum 12 hours).
2. Start the stew
- Heat a generous amount of olive oil in a large deep pan over medium-high heat.
- In the same pan, add chopped onions and cook until soft and golden.
- Add chopped garlic and stir for another minute.
- Add in 1 tablespoon of the tomatada
- Stir for another minute.
- Add in 1 tablespoon of the smoked paprika
- stir for another minute.
- Pour in the beer, scraping the bottom with a wooden spatula to deglaze.
- Add the lamb
- Add enough water to just cover the meat.
3. Deglaze and Simmer
- Cover with a cartouche (parchment lid) or a regular lid.
- Reduce heat to low and let it simmer for 3-4 hours, stirring occasionally.
4. Remove bones
- Remove lidÂ
- Remove bones from the meat
- Simmer to reduce sauce to required consistency
5. Serve & Enjoy
- Remove the bouquet garni and bay leaves.
- Adjust seasoning if needed.
- Serve hot with fluffy mashed potatoes and roasted carrots.
This stew is even better the next day as the flavors deepen. Perfect for a hearty, rustic meal served with mashed potatoes and roasted carrots
Storage and reheating
Keep[s in the fridge for up to 1 week. In the freezer up to 6. Reheat slowely, adding water if needed.
Â
Fermented Vegetables
Recipe Categories
