Lamb Stew Recipes

Category Lamb
Lamb stews are a springtime tradition in many households. This page contains lamb stew recipes.


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This is a recipe of my mom's that I grew up on. A rich, hearty, delicious stew you have to try.


  • 1 lamb shank or 2 lamb loin chops, marinated in Greek salad dressing
  • 2 Tbsp olive oil
  • 3 cups hot water
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 large carrots, chopped
  • 4-5 garlic cloves, minced
  • 2 bay leaves
  • seasonings; start with 1/8 tsp. each (until you test taste) salt, black pepper, thyme, rosemary, cumin, dried parsley, dried basil and Adobe seasoning.
  • 3 tsp sugar
  • 1 (28 oz) can diced tomatoes
  • 1 (32 oz) chicken broth
  • 1/2 cup orzo pasta
  • 1 green pepper, cut into chunks
  • 1 small red pepper, cut into chunks
  • 1 stalk celery, sliced large
  • 1 large white unpeeled potato, large grated
  • 1/2 cup Greek salad dressing


  1. Put lamb and Greek salad dressing in plastic bag and marinate for for at least an hour.
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  3. Using a large soup pot, add about 2 tablespoons of olive oil. Take the marinated lamb and marinade too, and pour into the hot oil. Let this get very hot and sizzle, turn the meat over and sizzle darken on both sides. Remove from the heat if you think it will burn. When you have a deep brown crisp bottom, quickly add 3 cups of hot water and stir rapidly getting all the drippings off the bottom of the pan. This is your rich color of your soup stock. Let this boil while you chop your vegetables. Add more water if needed.
  4. Chop onion, celery, garlic, carrots and add to the meat and water.
  5. Add all seasonings and sugar.
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  7. Then add chicken broth and canned diced tomatoes.
  8. Stirring well, taste test for seasonings. Add as you need to for sugar, salt, pepper and other seasonings. Let this come to a rapid boil, then reduce to a medium boil.
  9. While this is simmering, Slice your extra celery, green pepper, red pepper and lastly shred 1 large white unpeeled potato. These will not go into the soup until the last half hour. These will be crunchy and delicious.
  10. Before adding vegetables, remove the meat and make sure you get any loosen bones. Using a cutting board, separate the meat and bones. Cut up the meat and put back in the soup. Discard the bones.
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  12. Now add the chunked and sliced vegetables, grated potato, orzo, and Greek salad dressing and stir in well. Let this simmer for at least a half hour.
  13. Serve this soup alone or you can top this with a mild shredded cheese. I used a Monteray Jack cheese. Great served with a great loaf of bread. Enjoy! :)
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Season lamb with salt and pepper. Brown in butter. Add gravy, water, and mint. Cook over low heat 1 hour, stirring occasionally.

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Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

January 10, 2011

Please could anyone give me a recipe for lamb stew using a slow cooker?

By steve from Liverpool, England


January 11, 20110 found this helpful

If you google slow cooker lamb stew receipe you will get a lot of websites and I'm sure you will find a recipe that you like.

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January 12, 20110 found this helpful

I came across this recipe just last week and haven't tried it yet but the combination of ingredients certainly sound yummy! It's a stovetop recipe but there will be a link after the recipe that shows how to convert the cooking time:


Lamb and Chickpea Stew
Serves 4

3 tablespoons vegetable oil
1 1/2 lbs lamb shoulder, finely diced
1 large onion, chopped
1/2 teaspoon salt
fresh ground black pepper
1/2 teaspoon turmeric
1/3 cup lemon juice
1/2 cup water
10 green onions, chopped thin
3 tablespoons finely chopped celery leaves
1/2 lb fresh spinach, chopped
3 tablespoons chopped fresh parsley
2/3 cup cooked garbanzo beans or 2/3 cup cooked red kidney beans, drained

Prep Time: 10 mins
Total Time: 55 mins

Heat 1 tbsp oil in a large heavy pan, and sauté the lamb until well browned on all sides.

Add the onion, cooking until soft, add salt and pepper to taste, turmeric, lemon juice, and water, bringing to a boil.

Lower heat and cover, simmering for 15 minutes.

Heat 2 tbsp oil in a skillet and sauté the onions, celery leaves, spinach, and parsley for 2 minutes, stirring constantly.


Add these vegetables and the chickpeas to the meat and mix together thoroughly.

Bring to a boil, then lower heat and simmer another 20 minutes, or until meat is tender, adding water as necessary to keep up with consistency.

Serve with steamed basmati rice.

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January 13, 20110 found this helpful

My mouth is watering already. Thank you so much.

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January 25, 2020

A family Persian stew recipe with wonderful herbs and spices flavoring the lamb. It uses dried limes and is best served over basmati rice.

serving dish of stew and bowl of rice

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