Spring Lamb Stew Spring Lamb Stew

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2002



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 facts Per serving: about

  • Sodium 11 mg
  • Protein 36 g
  • Calories 397.0
  • Total fat 12 g
  • Cholesterol 109 mg
  • Saturated fat 4 g
  • Total carbohydrate 35 g


  • Iron 31.0
  • Folate 66.0
  • Calcium 5.0
  • Vitamin A 8.0
  • Vitamin C 37.0
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Spring Lamb Stew