Best 4 Lamb Stew With Turnips And Swedes Recipes

Indulge in a hearty and comforting culinary experience with our diverse selection of lamb stew recipes. Embark on a journey of flavors, from the classic and traditional to the innovative and contemporary. Discover the perfect balance of tender lamb, succulent vegetables, and rich, aromatic broths. Whether you prefer a slow-cooked masterpiece simmering on the stove or a quick and easy one-pot dish, we have a recipe to suit your taste and time constraints. From the rustic charm of a traditional Irish lamb stew to the vibrant flavors of a Moroccan tagine, our collection offers a delectable array of stews to satisfy every palate. Prepare to tantalize your taste buds and warm your soul with these exceptional lamb stew recipes.

Here are our top 4 tried and tested recipes!

LAMB AND TURNIP STEW WITH STOUT

Lamb and Turnip Stew with Stout image

Provided by Anne Burrell

Categories main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 12

Ingredients

Oil (vegetable, peanut, canola or olive, anything will work well)
2 pounds boneless lamb shoulder or leg, cut into 1-inch cubes
Kosher salt
4 tablespoons all-purpose flour
1 large or 2 small onions, cut into 1/2-inch dice
3 ribs celery, cut into 1/2-inch dice
3 turnips, peeled and cut into 1/2-inch dice
1/2 cup tomato puree
2 pints stout beer (recommended: Guinness)
1 small bunch marjoram, tied together with string
2 bay leaves
3 tablespoons chopped flat-leaf parsley

Steps:

Coat a wide, large heavy-bottomed pot with oil and heat over high heat. Toss 1/2 of the lamb cubes generously with salt and half of the flour. Add immediately to the hot oil and brown well on all sides. When the lamb is really brown on all sides, remove it from the pot and reserve. If the oil begins to smoke, lower the heat and continue. Repeat this process with the remaining lamb and flour. Put all the browned lamb on a plate.
Remove the excess oil from the pot, add a little fresh oil and heat it over medium-high heat. Add the onions and celery and season with salt. Cook until the onions start to soften and are very aromatic, about 7 to 8 minutes. Add the turnips, stir to combine and cook for 2 to 3 minutes. Return the lamb to the pan and add the tomato puree, stout, marjoram, and bay leaves. Stir to combine, taste for seasoning and adjust, if needed. Bring the liquid to a boil, then reduce the heat it to a simmer. Cover the pot halfway with a lid and simmer the stew for about 1 1/2 to 2 hours, checking and stirring occasionally. Remove the lid during the last 15 to 20 minutes of the cooking time to allow the liquid to reduce and thicken. Taste and adjust the seasoning, if needed (it probably will). When it's done, the lamb will be tender and full-flavored but not falling apart or stringy. Discard the bay leaves and transfer to a serving bowl. Garnish with parsley and serve.
That's a great craic!

SPRING LAMB WITH ROSEMARY AND TURNIPS

Spring Lamb With Rosemary and Turnips image

For a fragrant spring meal, choose the tenderest cut of lamb, the rack, and roast it over rosemary branches as done in this recipe. Roast two racks for guests with heartier appetites, but one really is enough for four servings. You'll want to use small, sweet new turnips here, no bigger than Ping-Pong balls. But if you can't find them, use the smallest turnips available or cut medium turnips into wedges. And if your turnips don't have their tops, substitute them with spinach, mizuna or other tender cooking greens.

Provided by David Tanis

Time 2h

Yield 4 to 8 servings

Number Of Ingredients 6

Ingredients

2 (1½-pound) racks of lamb, trimmed of excess fat and frenched
Salt and pepper
4 tablespoons roughly chopped rosemary leaves, plus about 12 large sprigs
12 ounces baby turnips, roots trimmed, halved or whole, washed but not peeled
5 ounces turnip greens or other greens
4 tablespoons unsalted butter

Steps:

Season lamb generously with salt and pepper. Sprinkle with chopped rosemary, and rub the herbs into the surface of the lamb. Arrange rosemary sprigs on the bottom of a roasting pan. Lay lamb rack(s) over sprigs. Let meat come to room temperature before roasting.
Heat oven to 375 degrees.
Roast lamb, uncovered, for about 30 minutes, until an instant-read thermometer inserted in the thickest part reads 125 degrees (for medium-rare). Let rest on a cutting board.
Put turnips in a wide medium saucepan over medium heat and cover with 1 inch of water. Season with salt, add butter and bring to a brisk simmer. When turnips are fork-tender, about 5 minutes, add greens and cook, stirring, until wilted, about 2 more minutes. If desired, bring the water to a boil and let evaporate. Let turnips brown slightly in the remaining butter, if you like.
Cut lamb racks into 4 thick chops or 8 thin chops, slicing between the bones.

SWEDISH LAMB STEW WITH DILL SAUCE

Swedish Lamb Stew with Dill Sauce image

Categories Milk/Cream Herb Lamb Stew Dinner Vinegar Carrot Spring Winter Dill Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

2 1/2 pounds boneless leg of lamb, cut into 1-inch cubes
4 cups water
1 large onion, chopped
1 large carrot, chopped
1 large bunch of fresh dill
8 white peppercorns
2 teaspoons salt
2 tablespoons (1/4 stick) butter
2 tablespoons all purpose flour
1 tablespoon white wine vinegar
2 teaspoons sugar
1/4 cup chopped fresh dill
2 tablespoons whipping cream

Steps:

Place lamb, 4 cups water, onion, carrot, bunch of dill, peppercorns, and salt in heavy large pot. Bring to boil over medium-high heat, skimming off foam. Reduce heat to medium-low, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours. Strain broth into medium saucepan. Boil until reduced to 21/3 cups, about 8 minutes. Meanwhile, remove lamb from vegetables; discard vegetables.
Melt butter in medium saucepan over medium heat. Add flour and whisk 1 minute. Whisk in 2 1/3 cups reduced broth. Cook until sauce thickens and boils, whisking occasionally, about 6 minutes. Whisk in white wine vinegar, sugar and 1/4 cup chopped fresh dill. Simmer 3 minutes to blend flavors. Stir in cream and lamb and simmer until heated through, about 2 minutes. Season to taste with salt and pepper. Transfer to serving bowl.

LAMB STEW

Lamb Stew image

My grandmother used to make this stew as a special Sunday meal. It's an unforgettable treat from Ireland. -Vickie Desourdy, Washington, North Carolina

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 8 servings (2.50 quarts).

Number Of Ingredients 15

Ingredients

2 pounds lamb stew meat, cut into 1-inch cubes
1 tablespoon butter
1 tablespoon olive oil
1 pound carrots, sliced
2 medium onions, thinly sliced
2 garlic cloves, minced
1-1/2 cups reduced-sodium chicken broth
1 bottle (12 ounces) Guinness stout or additional reduced-sodium chicken broth
6 medium red potatoes, peeled and cut into 1-inch cubes
4 bay leaves
2 fresh thyme sprigs
2 fresh rosemary sprigs
2 teaspoons salt
1-1/2 teaspoons pepper
1/4 cup heavy whipping cream

Steps:

Preheat oven to 325°. In an ovenproof Dutch oven, brown lamb in butter and oil in batches. Remove and keep warm. In the same pan, saute carrots and onions in drippings until crisp-tender. Add garlic; cook 1 minute. Gradually add broth and beer. Stir in lamb, potatoes, bay leaves, thyme, rosemary, salt and pepper., Cover and bake 1-1/2 to 2 hours or until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaves, thyme and rosemary. Stir in cream; heat through. Freeze option: Place individual portions of stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 311 calories, Fat 12g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 829mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

Tips:

Use high-quality lamb: Opt for lamb shoulder or leg for the best flavor and tenderness.
Brown the lamb: Browning the lamb before stewing adds depth of flavor and color.
Use a variety of vegetables: This recipe calls for turnips and swedes, but you can also add carrots, parsnips, or celery.
Use a flavorful broth: Lamb broth or beef broth are both good choices.
Simmer gently: The stew should simmer for at least 1 hour, or until the lamb is tender and the vegetables are cooked through.
Season to taste: Add salt, pepper, and herbs to taste.
Serve with a side of mashed potatoes or crusty bread: This will help to soak up the delicious stew juices.

Conclusion:

This hearty and flavorful lamb stew is perfect for a cold winter day. The lamb is tender and succulent, and the vegetables are cooked to perfection. The stew is also very easy to make, and it can be cooked in a slow cooker or on the stovetop. Whether you're a seasoned cook or a beginner, this lamb stew recipe is sure to be a success. So gather your ingredients and get started today!