Description
Wrap yourself in the warmth of Mary Berry’s Rugby Lamb Stew, a delightful dish that combines tender lamb, fresh vegetables, and aromatic herbs in a savory broth. This hearty stew is perfect for chilly evenings and brings a comforting touch to any meal. With its rich flavors and inviting aroma, it’s sure to become a family favorite.
Ingredients
Scale
- 2 lbs bone-in lamb shoulder
- 3 medium carrots, sliced
- 4 medium Yukon Gold potatoes, cubed
- 2 medium yellow onions, diced
- 4 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 2 tsp fresh thyme
- 2 tsp fresh rosemary
- 4 cups water or broth
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare your ingredients by chopping vegetables and mincing garlic.
- In a large pot, heat olive oil over medium-high heat. Season lamb with salt and pepper, then sear on all sides until browned (5-7 minutes). Remove from pot.
- Sauté onions and garlic in the same pot until soft (3-4 minutes). Add carrots and cook for an additional few minutes.
- Return lamb to the pot, adding potatoes, diced tomatoes, thyme, rosemary, and enough water or broth to cover by an inch.
- Bring to a boil, then reduce heat to low. Cover and simmer for about 2 hours until lamb is tender. Shred lamb if desired before serving.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Stewing
- Cuisine: British
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 5g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 85mg