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Lamb Stew with Tomatoes & Bacon

Lamb Stew with Tomatoes & Bacon

by 3 people

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Makes: 4 servings

Prep: 15 mins

Cook: 2 hrs 50 mins

  • 3 slices bacon, cut crosswise 1/2 inch thick
  • 1 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch pieces
  • Salt and pepper
  • 1 large onion, halved and thinly sliced
  • 2 cloves garlic thinly sliced
  • 1 sprig fresh rosemary, plus more for garnishing
  • 1 cup chicken broth
  • 1 can  (14.5 oz.) diced tomatoes
  1. In a 6-qt. dutch oven, cook the bacon over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Using a slotted spoon, transfer to a medium bowl. Season the lamb with salt and pepper. Working in 2 batches, add the lamb to the pot and brown on all sides, about 5 minutes per batch; transfer to the bowl with the bacon.
  2. Add the onion, garlic and rosemary to the pot and season with salt and pepper. Cover and cook over low heat, stirring occasionally, until softened, 5 to 7 minutes. Add the broth, bring to a boil over medium-high heat and cook until nearly evaporated, about 5 minutes. Add the lamb, bacon and tomatoes to the pot and press a piece of parchment on top. Cover and cook over low heat until very tender, about 2 1/2 hours. Garnish each serving with a rosemary sprig.
  • An extra buck will buy you ... artichoke hearts. Add 2/3 cup quartered canned or jarred artichoke hearts to the stew just before serving.