Lamb Stew with New Potatoes

Lamb Stew with New Potatoes
Photo by David Loftus


  • 3 medium onions, sliced
  • 3 to 6 tablespoons olive oil
  • 4 cloves garlic, crushed
  • 1 750-milliliter bottle full-bodied red wine, such as Côtes du Rhône
  • 1 tablespoon kosher salt
  • Cucumber Yogurt
  • 2 bay leaves
  • + 7 more ingredients
    • 1 tablespoon dried oregano
    • New Potatoes with Olives
    • ½ teaspoon freshly ground black pepper
    • 3 pounds lamb-stew meat, cut into 2-inch chunks
    • 4 carrots, peeled and cut into -inch-thick slices
    • 4 strips fresh lemon peel
    • 2 tablespoons all-purpose flour

Preheat oven to 350° F. Pat the lamb dry with paper towels and place in a large bowl. In a shallow bowl, combine the flour, oregano, salt, and pepper. Sprinkle the flour mixture evenly over the lamb and toss well. Heat 3 tablespoons of oil in a heavy casserole over medium heat. Brown the lamb in ...

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