Two-Potato Lamb Stew with Roasted Garlic

  • BethAnne Posted: 03/03/09
    Worthy of a Special Occasion

    Wonderful... the lamb came out tender and the whole dish was very flavorful. I used 3 lbs lamb leg with bone in (which I figure was around 2 lbs deboned). I threw the bones in the stew to add extra flavor. I made it a day before I served it, which was perfect since the flavors married over night and while it was still cold from the fridge I skipped most of the fat off the top (I think the extra fat might have come from the fat on the bone). Very good. Serve with red wine and crusty bread.

  • 8stringfan Posted: 05/01/10
    Worthy of a Special Occasion

    This was GREAT! I used stew beef and doubled the sweet potatoes. It may take an extra hour for the veggies to cook.

advertisement

More From Cooking Light