Easter is a time to enjoy traditional food with family and friends. One of my favorites for Easter dishes is this delicious lamb stew. It combines juicy lamb with a mix of root vegetables that provide both flavor and nutrition. Trust me, when you have the aromas filling the house, you’ll understand why this is a classic.
If you love bread with your stew, our homemade garlic bread with cheese and herbs is a perfect side dish for the lamb stew.
Ingredients
- 800 g lamb meat, diced
- 2 tbsp olive oil
- 1 large onion, coarsely chopped
- 3 cloves garlic, finely chopped
- 4 carrots, sliced
- 2 parsley roots, sliced
- 1 small celeriac, diced
- 2 bay leaves
- 1 tsp thyme
- 1 tsp rosemary
- 1 liter stock or broth (lamb or vegetable)
- Salt and pepper, to taste
- Fresh parsley, chopped, for serving
Instructions
1. Heat the olive oil in a large pot over medium heat. Brown the lamb meat in batches until well-browned on all sides. Remove the meat and set aside.
2. In the same pot, add the onion and garlic. Sauté until the onion is soft and golden, about 5 minutes.
3. Return the lamb meat to the pot, and add the carrots, parsley roots, and celeriac. Stir in the bay leaves, thyme, and rosemary.
4. Pour in the stock or broth. Bring to a boil, reduce the heat, and let it simmer covered for about 1.5-2 hours, or until the lamb meat is tender.
5. Season with salt and pepper. Remove the bay leaves before serving.
6. Garnish with fresh chopped parsley before serving.
Notes
This stew is perfect to make the day before, as it often tastes even better after resting overnight.