Spring Lamb Stew

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This was Easter dinner 2013 and it was delicious. I didn't deviate from the recipe at all and we especially loved the mustard greens in the stew. The mustard flavor really came through and added a nice counterpoint to the richness of the lamb and gravy. Easy to put together and very flavorful.

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I didn't feel I should give any stars, since I altered the recipe so heavily, but it was just too good to not rate. Basically I halved it, used spicy ground lamb, used no vermouth, added potatoes, and cooked on the stove top. With that said, this meal got rated "top 10 dishes ever" and was VERY delicious. The spices and veggies are a great starting point to work with. I highly recommend.

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This recipe was excellent. I can't believe how much flavour I was able to get. I made a few changes to the recipe. I used red wine in place of the vermouth, I used 1 quart of beef broth and one quart of diced tomatoes and I also added 3 sprigs of fresh rosemary when I added the vegetables. I also didn't brown off the meat first, I simply threw it in after the vegetables had softened for a bit. I also used kale in place of mustard greens and frozen peas so I simmered it with the Kale and the peas for the last 10 minutes. Overall result was delicious, best stew I have ever made.

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My family really enjoyed this stew, even our kids, ages 5 and 3. I followed the recipe exactly, except I halved it since 5 lbs of lamb is costly, and I forgot to get the lamb bones. Turned out great, nice rich flavor. The garlic toast is worth the effort. Not sure why it is called Spring Lamb stew since parsnips are more of a fall/winter vegetable...

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I pulled this up in April for Easter dinner with friends.. I found out one is now a vegitarian???Go figure.!!! I made this for my husband and we had not tried lamb or parsnips. After many reading of the recipe I got it. One thing I would do is have the butcher remove any fat. In our house a dish gets rated by a kiss on the cheek or on the lips. Where's the chapstick??
Love it. Will do it most deffinately again.
carol :

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This stew was great.....the lamb turned out beautifully moist and my husband and I loved it! The parsnips, carrots, and greens were great vegetables in it...will definitely be making this again.....

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Lamb stew was a new experience for me. This has a wonderful flavor, but the "gravy" was rather thin. I cooked the stew as directed then removed all the meat and veggies and reduced the gravy, refrigerated overnight to remove the heavy layer of fat. The next day poured the concentrated fluid over the meat and veggies and proceeded with the peas and mustard greens.(The mustard greens a must, were beautiful and delicious The final product was very rich and full of flavor. Make lots of the garlic bread to absorb the gravy. The dunking was to die for.