Lamb Stew

Lamb Stew

It was a gorgeous 80 degree day on South Beach today. Seriously, not even a single cloud in the sky.

I guess Miami’s “winter” is over. I think it got down to 40 degrees last week (when I made this lamb stew) and the rest of the nation was giving me the stink eye for posting about it on IG. Whoopsies!

In less than 48 hours I’ll be visiting my family in Maryland so I guess I’ll finally get to experience this POLAR VORTEX that everyone keeps talking about. Fingers crossed it snows.

It’s been really busy at work and I’m dying to just hang out with my Grandmother (who is 95 years old and still as cute as a button) and eat warm yummy food. No work, no stress. Not even run any errands. I’m going to curl up by the pellet stove and feel grateful for all the “high class problems” I have, and the fact that I’m able to even take off work to visit my family.

Who knows, I might even take a sabbatical from social media. Er… or maybe just enough to still be in The Moment while checking IG every now and then. Yep, sounds good.

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Lamb Stew

Lamb Stew

Rating: 51

Prep Time: 15 minutes

Cook Time: 3 hours

Lamb Stew


  • 3 pounds lamb shoulder meat
  • 7 cloves garlic, divided
  • 1 Teaspoon Oregano
  • 1 Tablespoon Sweet Paprika
  • 1 Tablespoon chopped Italian Parsley
  • 1.5 cups red wine, divided
  • 2 1/2 cups chicken stock
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 10 oz can plum tomatoes, cored, seeded and diced
  • 1 12 oz jar Roasted Red Peppers, sliced
  • 1 bay leaf
  • 4 Carrots, chopped
  • 2lb Fingerling Potatoes


  1. Slice the lamb meat in to 2 inch by 2 inch pieces. Mince 3 cloves of garlic. Add garlic, oregano, and ½ cup of the wine to a large bowl and whisk to create a marinade.
  2. Add the lamb to the marinade and let sit in the refrigerator at least 3 hours and preferably overnight.
  3. Take the meat out, drain it in a colander, and pat dry with paper towels.
  4. Heat olive oil in a large dutch oven or stock pot on medium high heat. Sear the lamb meat in batches on all sides. Should take about 8 minutes per batch.
  5. When finished searing, reserve the meat and then add the chopped onion to the pan. Add salt and pepper. Sautee for about 5 minutes until onions are soft. Then mince the remaining 4 cloves of garlic and add them to the onions and cook another minute.
  6. Core, seed, and dice the tomatoes and slice the peppers in to one inch strips.
  7. Now add the meat back in to the pot as well as the paprika, red peppers, tomatoes, parsley, remaining red wine, chicken stock, carrots and bay leaf. Bring the pot to a boil and then reduce to medium low heat and simmer covered for 2 hours.
  8. At the 2 hour point, add the fingerling potatoes and simmer covered for an additional hour or until the potatoes are done.


Lamb Shoulder works best, but nearly any cut of lamb will do.


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