Spring-Style Lamb Stew


by: Laura

This colorful version of lamb stew is made by adding vegetables to the basic stew recipe. The root vegetables can be glazed and added to the stew or they can be cooked in the stew, while the green vegetables are boiled or steamed and added to the stew just before serving. Makes 6 main-course servings.


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serves: 6

Lamb Stew recipe

1 large carrot (peeled)

1 pint pearl onions (boiled for 1 minute, rinsed with cold water, and peeled)

1/2 pound haricots verts (or regular green beans, or 1/2 cup fresh peas or frozen petite peas)

Nutrition Facts
Spring-Style Lamb Stew

Servings Per Recipe: 6

Amount per Serving

Calories: 26

  • Total Fat: 0.1 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 10.4 mg
  • Total Carbs: 6.1 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 2.8 g
  • Protein: 0.7 g

how is this calculated?

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1.  Cook the stew as directed. While it simmers, cut the carrot into wedges. Then add the carrots and onions to the stew during the last 30 minutes of cooking, or glaze the carrots and onions, respectively, and add them to the stew just before serving. If using beans or fresh peas, boil or steam them, and place on top of each serving. Or, if using frozen peas, heat them for a minute in the braising liquid just before serving.

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