Lamb – Vegetable – Pot
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), finely diced
- 2 cloves garlic, crushed
- 2 tablespoon olive oil
- 400 ml lamb stock or clear broth
- 600 g shoulder lamb or le lamb, diced into small pieces
- 1 sprig thyme, chopped
- 1 pinch (s) rosemary
- 300 g sliced carrot (s)
- 300 g zucchini sliced
- 1 bell pepper (s), yellow, diced
- 100 g mushrooms, fresh, sliced
- 1 bunch parsley, chopped
Print Recipe
Pin Recipe Instructions
- Let the onion cubes and garlic in the oil turn to glass. Deglaze with the lamb stock and bring it to the boil. Add the lamb, thyme and rosemary and simmer for 30 minutes on a low heat. Add the vegetables and let the stew simmer on low heat for another 30 minutes. Put the parsley under the lamb and vegetable saucepan and season with salt and pepper. Then serve immediately.
- Serve baguette or farmhouse bread as a side dish. A dry Sauvignon red wine goes well with this.
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