5 Reviews of Shepherd's Lamb Stew

From: dale!

On Apr 3, 2002

A really tasty dinner. I used what I had on hand so I changed white wine to red wine and used vegetable stock. Also I couldn't get any tiny potatoes so I used larger ones cut into quarters. I also substited fresh tomatoes for canned. It turned out great and the sauce was so delicious! I served this with steamed sliced zucchini.

From: Lorac

On Apr 5, 2002

A delicious and different flavor combination for lamb. Instead of making the usual Shepherds Pie with leftover lamb, I halved this recipe, used leftover gravy instead of stock and cut up russet potatoes. I cooked the stew in a cast iron dutch oven for 45 minutes and didn't need to reduce the cooking juices.I substituted fresh grated Romano cheese. I will make the original recipe but I think I will dredge the lamb in flour and brown it in the oil to avoid having to reduce the sauce. If you like lamb, you will love this dish.

From: JustJanS

On Apr 12, 2002

I really think draining off and then reducing the liquid is an important step in the recipe. Although it would be easier to just to thicken it, I don't think you would get the same intense flavours that you do with a reduction.

From: Tasty Tidbits

On Oct 27, 2004

I made this for dinner last night and was not dissappointed. I used my creuset oven casserole (cast iron) so had no need to thicken the sauce. It was lovely, flavourful and thick. I too, used canned tomatoes as I did not have any fresh ones. I also used baby red potatoes as we don't get pink ones here, wasn't sure whether I should peel them or not, so didn't and it was fine. I did flour, season, and brown the lamb cubes first in a little butter and olive oil. I used neck of lamb. This was a very delicious stew and the crumb topping was an extra special touch! Thanks Jan, I know I will make this again!

From: Chef #570055

On Sep 11, 2007

I made this for a wedding, 150 people, and served it over egg noodles. Many, many complements. Fantastic recipe.