Rosemary Lamb Stew

Air date: March 16, 2017. Source: Chef John Folse.

Prep Time: 1½ Hours

Yields: 6 Servings


I walked into my garden today and the smell of rosemary was everywhere. Lucky for me a friend had delivered a beautiful lamb roast to my kitchen. The two of those make a perfect marriage.


1 tsp minced rosemary

2 pounds boneless lamb stew meat

1 cup vegetable oil

1 cup flour

1 cup diced onions

½ cup diced celery

½ cup diced bell peppers

2 tbsps minced garlic

1½ quarts beef stock

1 lemon, quartered

4 red potatoes, peeled and cubed

1 cup sliced carrots

½ tsp dried sage

½ tsp dried thyme

salt and cracked black pepper to taste

granulated garlic to taste

½ cup chopped parsley

½ cup sliced green onions


In a large Dutch oven, heat oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved (see roux recipes). Add onions, celery, bell peppers and minced garlic and cook 2–3 minutes, stirring often. Add lamb, stirring to incorporate, and cook 2–3 minutes or until browned. Add stock, one ladle at a time, until a stew-like consistency is achieved. Bring to a boil then reduce heat to simmer. Add rosemary and lemon, stirring to incorporate. Cook approximately 45 minutes or until lamb is tender, stirring occasionally. Additional stock may be needed to retain consistency. Add potatoes, carrots, sage and thyme and cook an additional 20 minutes or until potatoes are tender. Remove lemon quarters and discard. Adjust seasonings to taste using salt, pepper and granulated garlic. Add parsley and green onions and cook 5 minutes. Remove from heat and serve hot over steamed white rice or mashed potatoes.