Autumn Lamb Stew


1/2 tablespoon brown sugar
1/2 tablespoon ground cumin
1 teaspoon black pepper
1 teaspoon dried rosemary
1 teaspoon paprika
1 teaspoon salt
1 1/2 pounds lamb stew meat, preferably cut from the shoulder
2 tablespoons extra virgin olive oil
2 tablespoons tomato sauce
2 cups small new red potatoes, halved
2 large carrots, roughly chopped
1 medium parsnip, roughly chopped
1 medium white turnip, roughly chopped
1 yellow onion, cut into 8 wedges
1/2 cup frozen cut green beans, thawed
1 cup frozen green peas, thawed


This Stew Is Hearty, Full Of Warm Autumn Root Vegetables And Tender Lamb - Perfect When Paired With A Heap Of Buttered Egg Noodles And A Glass Of Chianti. You Can Make Your Own Lamb Rub Using The Spices In This Recipe Or Purchase Packaged Lamb Dry Rub In

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