Best 4 Lamb Potato And Leek Stew Recipes

Immerse yourself in a culinary journey with our enticing Lamb, Potato, and Leek Stew. This hearty and comforting dish is a symphony of flavors, where tender lamb, earthy potatoes, and aromatic leeks come together in a rich and flavorful broth. As you savor each spoonful, the delectable lamb melts in your mouth, while the potatoes provide a soft and pillowy contrast. The leeks add a subtle sweetness and a hint of sharpness that balances the richness of the lamb. This stew is not only a culinary delight but also a nourishing and satisfying meal that will warm your soul on a chilly evening.

In addition to the classic Lamb, Potato, and Leek Stew, we also present a tantalizing array of variations to suit diverse tastes and preferences. For those who crave a spicy kick, the Harissa Lamb Stew offers an explosion of flavors with its North African-inspired harissa paste. If you prefer a lighter and brighter stew, the Lemon and Dill Lamb Stew is a refreshing choice with its vibrant lemon and dill accents. For a taste of the Mediterranean, the Greek Lamb Stew infused with feta cheese and oregano will transport you to the sun-kissed shores of Greece. And for those who love the classic combination of lamb and vegetables, the Lamb and Winter Vegetable Stew is a hearty and wholesome dish packed with colorful root vegetables.

Whichever recipe you choose, you're in for a culinary treat. So gather your ingredients, prepare your taste buds, and embark on a delectable journey with our Lamb, Potato, and Leek Stew and its delightful variations.

Check out the recipes below so you can choose the best recipe for yourself!

LAMB, POTATO, AND LEEK STEW

Lamb, Potato, and Leek Stew image

This hearty, savory stew is perfect for those rainy days when you just need stick-to-your-ribs goodness.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Time 1h15m

Number Of Ingredients 6

Ingredients

1 1/4 pounds boneless lamb shoulder, cut into 1-inch pieces
Coarse salt and ground pepper
1 bunch leeks (1 1/2 pounds), white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced crosswise
5 1/2 cups low-sodium chicken broth
3/4 pound small potatoes, halved or quartered if large
1/3 cup roughly chopped fresh parsley, for serving

Steps:

Season lamb with salt and pepper. In a large Dutch oven or heavy pot, cook lamb over medium until some of the fat has rendered, about 4 minutes. Increase heat to high and cook, stirring occasionally, until lamb is browned on all sides, 4 minutes. Add leeks and cook, scraping up any browned bits from the bottom of the pot, until leeks are translucent, 4 minutes. Add broth.
Bring mixture to a boil. Reduce heat and simmer, partially covered, 45 minutes. Add potatoes and cook until potatoes and lamb are tender when pierced with a knife, 15 minutes. Season to taste with salt and pepper. To serve, top with parsley.

Nutrition Facts : Calories 434 g, Fat 13 g, Fiber 3 g, Protein 54 g

LEEK 'N LAMB STEW (MEAL IN ONE POT)

Leek 'n Lamb Stew (meal in One Pot) image

This is a little different than the stews I could find on Zaar. It is by Philomena Corradeno's Chopping Block with a few small changes by me. Serve with a green salad and some crusty bread to sop up the sauce. If you wish you may thicken the sauce by adding 2 tsp cornstarch mixed with 1/4 cup cold water for the final 15 minutes of cooking. I like mine with out the thickening.

Provided by Bergy

Categories Stew

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs lean lamb stew meat, cut in to 1 1/2 inch cubes
1 tablespoon olive oil
4 cloves garlic, minced
2 large leeks, cleaned & chopped
4 large carrots, cut into 1 inch pieces
3 cups celery, chopped
16 small new potatoes, cut in half
1 cup mushroom, sliced
1 bay leaf
1 teaspoon dried thyme
salt and pepper
4 cups broth (vegetable, Chicken or beef, you may use two cups red or white wine and 2 cups broth , total liquid 4)
1 cup grated parmesan cheese

Steps:

Add oil to a large pot and brown the lamb cubes, apprx 10 minutes add garlic do not let the garlic get too brown.
Add all the veggies and continue to brown for another 5 minutes.
Add 1/2 the broth, stirring to get all the little bits off the bottom of the pot and incorporated into the stew.
Add spices and 1/2 the cheese.
Bring to a boil.
Add remaining broth, cover and simmer for 1 hour or until the meat and veggies are tender.
Let the stew rest 15 minutes before serving.
Pass the remaining cheese to sprinkle over each serving.

LAMB STEW WITH LEEKS AND POTATOES

Lamb Stew With Leeks And Potatoes image

Provided by Moira Hodgson

Categories dinner, weekday, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 pounds lamb shoulder, bones and fat removed, meat cut into 1 1/2-inch cubes
Coarse salt and freshly ground pepper to taste
2 tablespoons peanut or vegetable oil
4 leeks, chopped
2 cloves garlic, chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 tablespoon flour
2 cups dry white wine
2 cups lamb or chicken stock
8 boiling potatoes, peeled
8 tablespoons chopped parsley

Steps:

Pat the lamb pieces dry with paper towels and season to taste with salt and pepper. Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides. Remove to a bowl with a slotted spoon. Pour off the fat.
Add the remaining tablespoon of oil and saute the leeks, garlic and thyme until the leaves are soft.
Return the lamb to the casserole and sprinkle on the flour, stirring vigorously to coat all the pieces of meat. Add wine and bring it to boil, stirring well and scraping off any pieces that have stuck to the bottom of the pan. Add chicken stock, cover and simmer gently, stirring occasionally for about an hour.
Add potatoes and cook until they are tender. If more liquid is needed, add hot chicken stock or water. Correct seasoning, add parsley and serve.

Nutrition Facts : @context http, Calories 800, UnsaturatedFat 21 grams, Carbohydrate 66 grams, Fat 39 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 15 grams, Sodium 1547 milligrams, Sugar 7 grams, TransFat 0 grams

LAMB AND POTATO SKILLET

Lamb and Potato Skillet image

Feeling like a quick Irish adventure? You'll have one with this simple supper dish that combines ground lamb, leek, dill and potatoes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 28m

Yield 4

Number Of Ingredients 10

Ingredients

1 lb ground lamb
1 medium leek, chopped
1 garlic clove, finely chopped
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium potatoes, cut into 1/4-inch pieces (3 cups)
1 dried bay leaf
2 small tomatoes, coarsely chopped (1 cup)

Steps:

Cook lamb, leek and garlic in 10-inch skillet over medium heat, stirring frequently, until lamb is brown; drain.
Stir remaining ingredients except tomatoes into lamb mixture. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring occasionally, until potatoes are tender. Remove bay leaf. Stir in tomatoes; heat through.

Nutrition Facts : Calories 300, Carbohydrate 22 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 490 mg

Tips:

Use high-quality ingredients: The better the ingredients, the better the stew will be. Look for fresh, flavorful lamb, potatoes, and leeks.
Brown the lamb before stewing: This will help to develop its flavor and give the stew a richer color.
Use a variety of vegetables: In addition to potatoes and leeks, you can also add other vegetables to the stew, such as carrots, celery, or parsnips.
Add herbs and spices to taste: Common herbs and spices that are used in lamb stews include rosemary, thyme, garlic, and pepper. You can also add a splash of red wine or vinegar to brighten the flavor.
Simmer the stew low and slow: This will allow the flavors to develop and the meat to become tender.
Serve the stew with a side of bread or mashed potatoes: This will help to soak up the delicious sauce.

Conclusion:

Lamb, potato, and leek stew is a hearty and flavorful dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients and a little time, you can create a delicious and satisfying meal that the whole family will enjoy.