Lamb Breast and Potato Stew

  • Difficulty: Medium
  • one hour and 5 minutes
  • 4 servings

We think you should cook this potato-based stew with hot and flavored chopped lamb breast. Alongside the potatoes, add carrots and a good helping of beef stock. This one will be a subtle change of the lamb flavor you know. Then add some white wine which will also help with toning down the heaviness of lamb.

Ingredients Needed for Lamb Breast and Potato Stew

2 tablespoons of vegetable oil
1 onion, diced
12 ounces of lamb breast, chopped
5 garlic cloves
1 tablespoon tomato sauce
1 teaspoon dried oregano
1 teaspoon chili flakes
1 ounce butter
1 cup white wine
4 rosemary sprigs
3 bay leaves
4 medium-sized potatoes
2 carrots sliced
2 cups of beef stock
salt
pepper
1 tablespoon fresh parsley, chopped
fresh parsley for garnishing

How to Cook Lamb Breast and Potato Stew

  1. Heat the vegetable oil in a cooking pot over low heat and cook the onion until tender.
  2. Increase heat to medium, add the lamb breast and cook it until golden brown. Add the garlic, tomato sauce, dried oregano, chili flakes, and butter and stir more.
  3. Add the white wine, rosemary, and bay leaves, stir a little, cover with the lid and simmer for 20 minutes.
  4. Add the potatoes, carrots, and beef stock, season with salt and pepper, cover with the lid and simmer for 20 minutes. Add the fresh parsley and stir a little.
  5. Serve garnished with parsley.

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