Lamb Stew With Leeks And Potatoes Recipe

Name: Lamb Stew With Leeks And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds lamb shoulder, bones and fat removed, meat cut into 1 1/2-inch cubes; Coarse salt and freshly ground pepper to taste; 2 tablespoons peanut or vegetable oil; 4 leeks, chopped; 2 cloves garlic, chopped; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 1 tablespoon flour; 2 cups dry white wine; 2 cups lamb or chicken stock; 8 boiling potatoes, peeled; 8 tablespoons chopped parsley

Servings: persons

2 pounds lamb shoulder, bones and fat removed, meat cut into 1 1/2-inch cubes
Coarse salt and freshly ground pepper to taste
2 tablespoons peanut or vegetable oil
4 leeks, chopped
2 cloves garlic, chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 tablespoon flour
2 cups dry white wine
2 cups lamb or chicken stock
8 boiling potatoes, peeled
8 tablespoons chopped parsley

1
Pat the lamb pieces dry with paper towels and season to taste with salt and pepper.
2
Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides.
3
Remove to a bowl with a slotted spoon.
4
Pour off the fat.
5
Add the remaining tablespoon of oil and saute the leeks, garlic and thyme until the leaves are soft.
6
Return the lamb to the casserole and sprinkle on the flour, stirring vigorously to coat all the pieces of meat.
7
Add wine and bring it to boil, stirring well and scraping off any pieces that have stuck to the bottom of the pan.
8
Add chicken stock, cover and simmer gently, stirring occasionally for about an hour.
9
Add potatoes and cook until they are tender.
10
If more liquid is needed, add hot chicken stock or water.
11
Correct seasoning, add parsley and serve.

1116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 pounds lamb shoulder, bones and fat removed, meat cut into 1 1/2-inch cubes, Coarse salt and freshly ground pepper to taste, 2 tablespoons peanut or vegetable oil, 4 leeks, chopped, and more.

Yes, Lamb Stew With Leeks And Potatoes 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.

That's it — enjoy your meal!

Lamb Stew With Leeks And Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions