Lamb Stew With Lemon and Thyme Recipe

Name: Lamb Stew With Lemon and Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless lamb shoulder; Flour for dredging; 2 tablespoons vegetable oil; 2 shallots, sliced; 3 leeks, sliced; 1 clove garlic, minced; 1 teaspoon thyme; 1 cup chicken stock (preferably homemade); 1 cup dry white wine; 2 teaspoons lemon juice; Coarse salt and freshly ground pepper to taste; Herb bouquet (parsley, thyme and bay leaf tied in cheesecloth); 2 strips lemon peel

Servings: persons

1 1/2 pounds boneless lamb shoulder
Flour for dredging
2 tablespoons vegetable oil
2 shallots, sliced
3 leeks, sliced
1 clove garlic, minced
1 teaspoon thyme
1 cup chicken stock (preferably homemade)
1 cup dry white wine
2 teaspoons lemon juice
Coarse salt and freshly ground pepper to taste
Herb bouquet (parsley, thyme and bay leaf tied in cheesecloth)
2 strips lemon peel

1
Cut the lamb into one-and-a-half-inch cubes and trim off the fat.
2
Pat the cubes dry with paper towels and sprinkle with flour.
3
Heat the oil in a heavy casserole and brown the lamb cubes on all sides.
4
Remove and add the shallots, leeks, garlic and thyme.
5
Brown lightly and return the lamb cubes to the casserole.
6
Add the stock, white wine, lemon juice, salt, pepper, herb bouquet and lemon peel.
7
Scrape up the cooking juices, bring them to a boil and turn the heat down to medium low.
8
Place the cover on the pan slightly askew.
9
Cook for 45 minutes to an hour, until the lamb is tender.
10
Correct seasoning and serve.

673

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 13 ingredients. The key ingredients include: 1 1/2 pounds boneless lamb shoulder, Flour for dredging, 2 tablespoons vegetable oil, 2 shallots, sliced, and more.

Yes, Lamb Stew With Lemon and Thyme 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 Lemon and Thyme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions