Spring-Style Lamb Stew


Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in



By James Peterson

Published 2007

  • About

This colorful version of lamb stew is made by adding vegetables to the basic stew recipe. The root vegetables can be glazed and added to the stew or they can be cooked in the stew, while the green vegetables are boiled or steamed and added to the stew just before serving.


  • Lamb Stew
  • 1 large carrot, peeled
  • 1 pint pearl onions, boiled for 1 minute, rinsed with cold w


Cook the stew as directed. While it simmers, cut the carrot into wedges. Then add the carrots and onions to the stew during the last 30 minutes of cooking, or glaze the carrots and onions as directed respectively, and add them to the stew just before serving. If using beans or fresh peas, boil or steam them, and pla