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On The Lighter Side: Spring Lamb Stew

By Dawn M. Richards

Is it spring yet?” If I had to guess, I’d say that’s probably the question that lingered on everyone’s minds during the colder days of the recent winter season. The interludes of relatively warm and sunny days, intermixed with the windy, blustery cold, were enough to leave anyone desiring a permanent change to the infectious warm and sunny climate.

So, while I patiently waited for the seasons to change, I decided to hurry spring along just a bit — in my kitchen, at least. Even though the calendar declared the season to be a ways off, I felt inspired to cook up a light and bright Lamb Stew as my personal ode to spring.  And, I’m so glad I followed my inspiration.

On the lighter side of a more traditional stew, the dish serves up tender lamb, bright vegetables, herbs, and aromatics, bathed in richly flavored broth, for the perfect bowl of springtime indulgence. And its easy preparation will make it a constant favorite for weeknights, weekends, and everything in between.

So here’s to a spring that’s sure to be filled with lighter, brighter, more beautiful days … and Happy Eating!

Spring Lamb Stew


Lamb shoulder

1 onion, diced

1 bundle of fresh thyme and rosemary

2 tablespoons olive oil

Carrots, chopped


Red or Golden Yukon Potatoes

Green Peas (frozen or fresh)

4 cups chicken broth

Kosher salt

Freshly ground black pepper


In a large pot or Dutch oven, heat the olive oil over a medium-high heat. Season the lamb with salt and pepper and add to the pot. Sear on both sides until a crust forms, remove and set aside. Add onions, potatoes, and carrots and sauté until they begin to soften, about 5 minutes. Add in broth, herb bundle and lamb. Bring to a boil and then lower heat to a simmer. Allow to simmer for 25 minutes. Add in the green peas and asparagus and cook for an additional 5-10 minutes. Season to taste with salt and pepper. Serve and enjoy.

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