Newport Lamb Stew Recipe

Name: Newport Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 boxes chicken broth (recommend College Inn White Wine & Herb Chicken Broth); 2 cups of Cabernet or other red wine; 5 cloves garlic; 1 Vidalia onion; 1 24-oz. package of diced butternut squash (roughly 1.5 medium squashes); 4 parsnips, diced; 1 very large dollop of Dijon (about 2 T); 5 slices of bacon; Tamari (to taste); Worcestershire (to taste); 1 T curry powder (optional); 3 T tomato paste; 3.5 pounds of lamb chops (shoulder chops will do); Bunch of fresh whole herbs - rosemary, sage, oregano, or what-have-you (you can substitute dried herbs); Olive oil

Servings: persons

1 1/3 boxes chicken broth (recommend College Inn White Wine & Herb Chicken Broth)
2 cups of Cabernet or other red wine
5 cloves garlic
1 Vidalia onion
1 24-oz. package of diced butternut squash (roughly 1.5 medium squashes)
4 parsnips, diced
1 very large dollop of Dijon (about 2 T)
5 slices of bacon
Tamari (to taste)
Worcestershire (to taste)
1 T curry powder (optional)
3 T tomato paste
3.5 pounds of lamb chops (shoulder chops will do)
Bunch of fresh whole herbs - rosemary, sage, oregano, or what-have-you (you can substitute dried herbs)
Olive oil

1
Saute bacon in a pan (preferably cast iron).
2
Drain fat, brown lamb chops and set them aside.
3
Saute chopped onion in olive oil in the pan.
4
Add a little pool of about 1 T olive oil to the center of the pan and add your garlic to it using a garlic press (or chop it finely); saute garlic for 60 seconds.
5
Add tomato paste & curry powder; saute for 60 seconds.
6
Add wine, broth, and Dijon and deglaze the pan.
7
Transfer to a stock pot.
8
Add lamb chops, the bacon chopped into small pieces and the herbs (no need to chop up the herbs).
9
Simmer for .5 hour.
10
Add Tamari and Worcestershire to taste (NOTE: we wait until this point to add this because the bacon and herbed chick broth add extra salt, so you want to make sure it's not too salty).
11
Simmer for another hour (or more).
12
1 hour before serving, add parsnips and squash
13
At some point before serving, remove chops, remove meat from the bones (it will fall right off the bone), chop up and throw back in the stew. If you threw herbs in whole, you will also want to remove the now-empty stems.
14
THIS SERVES 7. BUT DOUBLE THE RECIPE BECAUSE YOU WILL WANT MORE.

1633

kcal

Calories

121

Fat

Carbs

125

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.

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

You need 15 ingredients. The key ingredients include: 1 1/3 boxes chicken broth (recommend College Inn White Wine & Herb Chicken Broth), 2 cups of Cabernet or other red wine, 5 cloves garlic, 1 Vidalia onion, and more.

Yes, Newport Lamb Stew 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.

Newport Lamb Stew

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