Tested till perfect Spring Lamb Stew

Spring Lamb Stew

This spectacular dish combines the rich flavour of lamb stewed in ale with the delectable tastes of spring vegetables. It grabs the palate as well as the eye.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2002

Recipe2 out of 5 based on 5 ratings.
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  • Portion size 6


  • 2-1/2 lb 2-1/2lbboneless lamb legboneless lamb leg or lamb shoulder
  • 1/4 cup 1/4cupall-purpose flour
  • 2 tbsp 2tbspvegetable oil
  • 1 tbsp 1tbspbutter
  • 1 bottle (341 mL) 1bottle (341 mL)aleale, (or 1-1/2 cups/375 mL lamb or beef stock)
  • 2 2cloves garlic, minced
  • 1 1oniononions, chopped
  • 1 1bay leafbay leaves
  • 3/4 tsp 3/4tspsalt
  • 3/4 tsp 3/4tspdried thyme
  • 1/2 tsp 1/2tsppepper
  • 1 pinch 1pinchground cloves
  • 18 18small new potatonew potatoes, (1-1/2 lb/750 g)
  • 12 12small radishradishes or baby carrots, trimmed
  • 1 lb 1lbthin asparagus, trimmed
  • 5 5green oniongreen onions
  • 2 cups 2cupsfrozen peas, thawed
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Trim lamb; cut into 1-1/2 inch (4 cm) cubes. Spread flour on plate; dredge lamb in flour, reserving any excess. In shallow Dutch oven, heat oil and butter over medium-high heat; brown lamb, in batches.

Return all lamb to pan along with any excess flour; stir in ale and 1 cup (250 mL) water, stirring and scraping up brown bits from bottom of pan with wooden spoon. Add garlic, onion, bay leaf, salt, thyme, pepper and cloves; bring to boil. Reduce heat to simmer; cover and cook for 1 hour. Discard bay leaf.

Meanwhile, peel potatoes, if desired; add to pan along with radishes and simmer, covered, for 30 minutes.

Cut asparagus and green onions into 1-1/2-inch (4 cm) lengths; add to pan along with peas. Increase heat to medium; cook, covered, for 7 minutes.

Nutritional Information Per serving: about

cal 397 pro 36g total fat 12g sat. fat 4g
carb 35g fibre 5g chol 109mg sodium 11mg

% RDI:

calcium 5 iron 31 vit A 8 vit C 37
folate 66
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