Tasting Notes

Hearty, rich, soul satisfying this lamb stew for two is the perfect comfort food. Serving it with a few slices of a country-olive bread makes for a wonderful delicious dinner.

What You Need

1 medium-sized onion, peeled and cut into small pieces.

1 pound cooked leftover lamb, cut into small pieces. We had leftover lamb from a dinner party we hosted. And for most of you that won’t be an option so go to your butcher and have him cut up 1 pound of fresh stewing lamb.

1 bottle of good red wine.

1 carton of chicken or beef broth – whatever you have.

1 large carrot, diced.

Salt and pepper.

3 tablespoons each of olive oil and butter, salted or unsalted.


1 large Dutch oven.

1 wooden spoon.

1 small bowl.


Add the butter, the olive oil, to the Dutch oven and turn the heat to medium high and then adding your meat. If the lamb is cooked from the leg of lamb, cook for 6 to 8 minutes till it’s brown on all sides – stirring occasionally with a wooden spoon. If the lamb is fresh cook for 10 minutes. Then take the meat out, place in a small bowl, set aside.

Now put your onions and carrots into the Dutch oven on low medium heat, till the onions have browned nicely.

Now crank up the heat to high, then adding the red wine and the stock. Let it boil rapidly for 10 minutes, then reduce heat to simmer and cook for 40 minutes till the liquid has been reduced by at least half.

Then add your lamb. If it’s fresh cook for 30 minutes on medium low, if it’s cooked for 10 minutes.

Season with salt and pepper.

You are now ready to serve.