Lamb

Roast lamb stew with garlic and rosemary

Name: Roast lamb stew with garlic and rosemary recipe
Prep time: 15 min
Cook time: 175 min
Total time: 190 min
Yield: 10
Ingredients: 2.5kg boneless lamb shoulder, trimmed, cut into 7cm chunks; 2 onions, each cut into 8 wedges; 3 carrots, cut into 5cm chunks; 3 celery stalks, cut into 5cm chunks; 1 tbs extra virgin olive oil; 1 cup (250ml) dry white wine; 2 cups (500ml) lamb or beef stock; 2 tbs tomato paste; 1/3 cup (80ml) balsamic vinegar; 6 garlic cloves, very thinly sliced; 2 long rosemary sprigs, leaves picked; 2 fresh bay leaves; Roughly chopped flat-leaf parsley leaves, to garnish

4 ratings

15m

2h 55m

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All the flavours of roast lamb, baked into a hearty stew. Serve over buttered couscous for the ultimate winter warmer.

What you need to know before you start

Begin this recipe roughly 3 hours before you plan to eat, to allow the lamb to become soft, tender and delicious. You’ll need a large roasting pan, an ovenproof serving dish, a saucepan and access to an oven.

Why is this the best roast lamb stew with garlic and rosemary recipe?

Simple to prepare, this dish heroes all the flavours of a roast lamb, baked into hearty and warming stew. Boneless lamb shoulder pieces are cooked low and slow to allow their natural sweet and tender flavours to shine.

It’s flavoured with plenty of aromatics such as onions, carrot, celery and herbs while bubbling away with stock, white wine, tomato paste and balsamic vinegar for a rich and hearty main. It makes a great family dinner which you can basically set and forget.

What cut of lamb is best for stew?

For this recipe, we use roughly 2.5kg boneless lamb shoulder. With accompaniments, this will feed a table of 10. Boneless lamb shoulder is a flavourful cut that benefits from a longer cooking time, resulting in meat that’s juicy, tender and rich. Lamb neck or shanks are also ideal for stews.

Should you brown lamb before stewing?

While it’s not always necessary, this recipe calls for the lamb to be browned in the oven before stewing. This simple process results in a richer, deeper and more complex flavour that imparts in the stew. If you want even more flavour and have the time, brown the meat first, in batches, in the roasting pan on the stovetop until well browned, then brown the vegies in batches, then return all vegies and the lamb to the roasting pan and commence with step 3.

What ingredients you’ll need

Boneless lamb shoulder: Lamb shoulder is the hero of the dish. It slowly breaks down in the stew, creating a tender, juicy finish, flavoured with deep, savoury aromas.

Onion: Onion adds a sweet and savoury base flavour, enhancing the overall depth of the stew.

Carrot: Carrots contribute a subtle sweetness and a slight earthiness, balancing the richness of the lamb and adding texture to the stew.

Celery stalks: Celery provides a mild, slightly peppery flavour that complements the other vegetables in the stew.

Olive oil: The lamb chunks are tossed in olive oil, helping with the browning process and adding rich, fruity undertones to the dish.

Dry white wine: White wine adds acidity and complexity, lifting the flavours of the lamb and vegetables.

Lamb or beef stock: Choose lamb or beef stock to add a rich, meaty depth of flavour.

Tomato paste: Tomato paste provides a concentrated, umami-rich sweetness that deepens the stew's flavour and gives the broth a rich colour.

Balsamic vinegar: Balsamic vinegar brings a tangy sweetness that balances the richness of the lamb and adds a subtle complexity to the stew.

Garlic: Garlic imparts a fragrant, savoury warmth.

Rosemary sprigs: Rosemary infuses the stew with an aromatic fragrance and earthy flavour.

Bay leaves: Bay leaves add a subtle, herbal depth to the stew, helping to round out the other flavours.

Flat-leaf parsley leaves: Parsley adds a fresh, vibrant note of brightness, balancing the richness of the stew with its light, peppery flavour.

How long do you cook a boneless lamb shoulder for?

Boneless lamb shoulder cooking time will depend on how big your chunks of lamb are. For this recipe, we cut 2.5kg of lamb shoulder into rough 7cm chunks. These are roasted for 20 minutes, cooked for a further 2 hours at a lower temperature, then finished with the sauce for a final 15-20 minutes. Slow cooking will enable you to have that incredibly melt-in-your-mouth tenderness that only this technique will achieve.

How to store leftover roast lamb stew with garlic and rosemary

Leftover stew can be stored in an airtight container for up to 3-4 days in the refrigerator. It can be reheated on the stovetop or oven. Lamb can easily become dry when reheated, so consider adding a little extra stock or water and covering it with foil as it reheats to retain its moisture. This dish can also be frozen for up to 3 months. Thaw, then reheat in a saucepan over medium-low heat.

What to serve with roast lamb stew with garlic and rosemary

Lamb meat stews are incredibly versatile and can be served many different ways. Enjoy it as is with your favourite sides like couscous, mashed potatoes, roasted season vegetables and a crusty bread roll for dipping. You can even transform it into a pie with a pastry top, served over fresh pasta, or further baked with homemade dumplings.

Drink pairings for a roast lamb stew with garlic and rosemary

Opt for a bold red wine to complement the richness of the lamb stew. A cabernet sauvignon or shiraz enhances the aromas of the lamb, while the tannins cut through the stew's richness. You can also choose sparkling water with a slice of lemon to add a refreshing element that contrasts the robust flavours of the lamb.

If you love our roast lamb stew with garlic and rosemary recipe, try this

Expand your lamb repertoire with these hearty recipes to enjoy during the cooler months:

2.5kg boneless lamb shoulder, trimmed, cut into 7cm chunks
2 onions, each cut into 8 wedges
3 carrots, cut into 5cm chunks
3 celery stalks, cut into 5cm chunks
1 tbs extra virgin olive oil
1 cup (250ml) dry white wine
2 cups (500ml) lamb or beef stock
2 tbs tomato paste
1/3 cup (80ml) balsamic vinegar
6 garlic cloves, very thinly sliced
2 long rosemary sprigs, leaves picked
2 fresh bay leaves
Roughly chopped flat-leaf parsley leaves, to garnish

Method

1.

Preheat oven 220°C/200°C fan-forced.
2.

Place the lamb, onion, carrot and celery in a large roasting pan and season well with salt flakes and freshly ground black pepper. Toss with olive oil and roast for 20 minutes, turning once, until the lamb and vegetables are lightly browned.
3.

Reduce oven to 160°C/140°C fan-forced.
4.

Remove the pan from the oven and drain off any fat. Add the wine, stock, tomato paste and vinegar. Scatter the garlic, rosemary and bay leaves over the meat and vegetables. Season with more salt flakes and freshly ground black pepper and mix to combine. Cover the pan with foil, then roast for a further 2 hours, or until the lamb is tender.
5.

Increase oven to 180°C/160°C fan-forced.
6.

Remove the lamb with tongs and place in an ovenproof serving dish. Strain the vegetables and cooking liquid through a colander into a large bowl, discarding the vegetables. Stand liquid for 5 minutes, then skim off any fat from the surface.
7.

Pour liquid into a saucepan over high heat. Bring to the boil, then reduce heat to medium and simmer for 12-15 minutes, until reduced by one quarter.
8.

Pour sauce over the meat, then return to oven for a further 15-20 minutes, turning twice, until the sauce is well reduced and lightly coats the lamb.
9.

Sprinkle with parsley and serve.