Rosemary Lamb Stew

Southern Living
Rosemary Lamb StewRecipe
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Onions, carrots, and garlic give this easy stew its foundation of flavor, and stewed tomatoes make it saucy. Serve it over hot cooked rice.
Makes 4 servings


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1 cup chopped yellow onion
1 tablespoon olive oil
1 (8-oz.) package sliced fresh mushrooms
1 cup sliced carrots
2 1/2 cups diced cooked lamb
2 garlic cloves, minced
1 (14 1/2-oz.) can stewed tomatoes
1/2 cup chicken broth
1 fresh rosemary sprig
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Hot cooked rice


Hands-on: 30 Minutes
Total: 1 Hours
Sauté onion in hot oil in a 3-qt. saucepan over medium-high heat 3 to 4 minutes or until tender. Add mushrooms and carrots, and cook, stirring occasionally, 5 minutes. Add lamb and garlic, and cook, stirring constantly, 3 minutes. Stir in tomatoes, broth, and rosemary. Bring to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Stir in salt and pepper. Discard rosemary sprig. Serve stew over hot cooked rice.

Created date

January 2014