Lamb and Spinach Stew

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds boneless shoulder of lamb
  • ½ cup chopped onion
  • cups boiling Lamb Stock
  • 1 bay leaf
  • 3 pounds fresh spinach, washed and cut into large pieces
  • 3 cups diced tomatoes
  • teaspoons salt
  • 1 teaspoon dried rosemary
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter


    1. Trim excess fat from lamb. Cut meat into one-inch cubes. Brown on all sides in fat trimmed from lamb in a saucepan. Pour off all but one tablespoon fat.

    2. Add the onion and cook briefly. Add the boiling stock and bay leaf. Cover and cook for one hour, or until meat is tender.

    3. Add spinach, tomatoes, salt, rosemary and pepper to lamb. Cook for ten to fifteen minutes, or until spinach is done.

    4. Blend the flour with the butter and add the mixture bit by bit to the stew, stirring constantly. Cook for about one minute, only until slightly thickened.