Lamb Stew (Wink, Wink) Recipe

Name: Lamb Stew (Wink, Wink)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 1 large yellow onion, chopped; 6 medium red bliss potatoes, cut in half and then sliced; 1 tablespoon chopped fresh thyme (from 3 to 4 sprigs); 3 garlic cloves, chopped; 1 bay leaf, fresh or dried; Salt and freshly ground black pepper; 2 large carrots, peeled and thinly sliced; 2 celery ribs, chopped into 1-inch pieces; 2 rounded tablespoons tomato paste; 2 tablespoons all-purpose flour; 1/2 cup dry red wine (a couple of glugs); 2 1/2 cups of chicken stock (eyeball it: just over half a quart-size carton); 12 rib lamb chops (3 chops per person); 1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

Servings: persons

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
1 large yellow onion, chopped
6 medium red bliss potatoes, cut in half and then sliced
1 tablespoon chopped fresh thyme (from 3 to 4 sprigs)
3 garlic cloves, chopped
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
2 large carrots, peeled and thinly sliced
2 celery ribs, chopped into 1-inch pieces
2 rounded tablespoons tomato paste
2 tablespoons all-purpose flour
1/2 cup dry red wine (a couple of glugs)
2 1/2 cups of chicken stock (eyeball it: just over half a quart-size carton)
12 rib lamb chops (3 chops per person)
1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

1
Preheat the broiler.
2
To make the stew, preheat a large skillet over medium-high heat with the EVOO; add the onions, potatoes, thyme, garlic, bay leaf, salt, and pepper.
3
Cook until the onions start to brown, about 6 to 7 minutes.
4
Add the carrots, celery, and tomato paste and continue to cook for 2 to 3 minutes.
5
Sprinkle with the flour, cook for 1 more minute, and then whisk in the red wine.
6
Cook for 1 minute, then add the chicken stock and bring the mixture up to a bubble.
7
Turn the heat down to medium low and simmer for 10 minutes.
8
While the stew is simmering, start the lamb chops.
9
Arrange the chops on a broiler pan and season both sides with salt and pepper.
10
Broil the chops for 3 to 4 minutes on each side for medium rare, up to 5 minutes on each side for medium well.
11
To serve, add the parsley to the stew, remove and discard the bay leaf, taste, and adjust the seasoning with salt and pepper.
12
Divide the stew among 4 shallow serving bowls and arrange 3 chops atop each portion.

1484

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan), 1 large yellow onion, chopped, 6 medium red bliss potatoes, cut in half and then sliced, 1 tablespoon chopped fresh thyme (from 3 to 4 sprigs), and more.

Yes, Lamb Stew (Wink, Wink) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Stew (Wink, Wink)

How did you like this recipe?

Frequently Asked Questions