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Cooking + Entertaining

Lamb stew: the recipe for a soft and juicy second course with potatoes

Lamb stew: the recipe for a soft and juicy second course with potatoes


extra virgin olive oil

for the marinade

extra virgin olive oil

Lo lamb stew with potatoes it’s a second complete and tasty, ideal to prepare during the Easter holidays or on the occasion of a lunch in the family. It’s a simple and affordable dish that consists of stewing meat, cut into pieces and previously browned in a pan with a drizzle of oil, garlic and a few sage leaves.

Once sealed in the pan, it is mixed with the wine, the diced potatoes are added, then left stew all covered with a lid, with hot meat broth: to be added as it is absorbed. The result will be soft and creamy bites, thanks to the starch released by the potatoes during cooking, which will literally melt in your mouth.

Before proceeding with the recipe, we have chosen to marinate the lamb: an operation which is not mandatory, but recommended if you want to dilute the pronounced aftertaste of the mutton, and make the meat particularly tender and juicy. To do this, simply place the bites in a bowl, season them with an emulsion made from White wineextra virgin olive oil and freshly ground pepper, and let them sit in the fridge overnight.

If you wish, you can replace the salvia with rosemary, lemon thyme or other aromatic herbs of your choice, or you can add artichoke hearts, pea pods, to be shelled by hand, or fresh asparagus to the potatoes in the process of cooking.

If you wish, you can experiment with variations on the theme and cook the lamb in the oven, fricassee or cacciatore: with chopped peeled tomatoes and Taggiasca olives.

Find out how to prepare lamb stew by following the step-by-step procedure and tips. If you liked this recipe, try other Easter meal ideas.

How to prepare lamb stew

Wash the pieces of meat under cold running water 1.

Pat them dry with a sheet of kitchen paper. 2.

Transfer them to a container 3.

Mix the white wine 4.

Pour extra virgin olive oil 5.

Season with a turn of the pepper mill 6.

Mix with a spoon 7.

Cover with a sheet of cling film 8 and let the lamb rest in the fridge overnight.

After the marinade time, heat a drizzle of oil in a non-stick pan 9.

Add the garlic cloves ten.

Place the meat, well drained, in the pan. 11.

Fragrant with sage leaves 12 and cook for 5 minutes.

Meanwhile, peel the potatoes 13.

Cut them into pieces 14.

Once browned, wet the lamb with white wine 15 and let it fade.

Mix the potatoes 16.

Season with salt 17.

Pour 1 glass of meat broth 18.

Mix with a wooden spoon 19.

Cover with a lid 20 and simmer for about 40 minutes, adding the rest of the hot broth as needed.

Once ready, arrange the lamb stew with the potatoes on a serving plate 21bring to the table and serve.


For this recipe, choose the leg where to shoulder of lamb, particularly tasty and tasty pieces, and buy the meat from your trusted butcher so as not to skimp on quality.

If you don’t have time to make meat broth at home, you can replace it with vegetable broth, prepared by briefly simmering carrot, celery and onion, peeled and cut into pieces, or , more simply, with boiling water.

For an even better result creamyyou can lightly mash the potatoes with a wooden spoon during cooking: this way they will become one with the lamb, making the dish very tasty.

Alternatively, for halve the time preparation, you can use the pressure cooker: in this case we advise you to reduce the quantity of liquid to avoid too velvety results.


Lamb stew can be stored in the refrigerator, in an airtight container, for 2 days massive.

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