Herbed Lamb and Potato Stew with Lemon Zest

Why You’ll Love This Recipe

• Velvety, fall-apart lamb infused with rosemary, bay, and garlic.
• Thickened naturally by starchy potatoes—no flour or cornstarch needed.
• Bright finish of lemon zest keeps the stew lively, not heavy.
• Make-ahead friendly and even better the next day.

Grocery List

• Produce: Yellow onion, carrots, garlic, Yukon Gold potatoes, lemon, fresh rosemary, flat-leaf parsley
• Dairy: None
• Pantry: Boneless lamb shoulder, extra-virgin olive oil, tomato paste, dry white wine, low-sodium chicken or lamb stock, kosher salt, black pepper, bay leaves

Full Ingredients

For the Stew

• 2 lb (900 g) boneless lamb shoulder, trimmed and cut into 1.5-inch (4 cm) cubes
• 2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, diced (about 2 cups/300 g)
• 2 medium carrots, diced (about 1 cup/130 g)
• 6 garlic cloves, thinly sliced
• 1 tbsp tomato paste
• 1/2 cup (120 ml) dry white wine
• 4 cups (960 ml) low-sodium chicken or lamb stock
• 2 bay leaves
• 2 fresh rosemary sprigs (about 4–5 inches each)
• 1.5 lb (680 g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) chunks

To Finish

• Zest of 1 lemon (about 2 tsp)
• 2 tbsp chopped fresh parsley (optional)
• Additional kosher salt and black pepper to taste
• Extra-virgin olive oil for drizzling (optional)
• Lemon wedges for serving (optional)

Step-by-Step Instructions

Step 1: Season and prep the lamb

Pat the lamb cubes very dry with paper towels so they brown well. Toss with 1.5 tsp kosher salt and all the black pepper. Set the remaining 0.5 tsp salt aside for later seasoning. Prep the vegetables and measure remaining ingredients so cooking moves smoothly.

Step 2: Sear the lamb until deeply browned

Heat a heavy 4- to 5-quart Dutch oven over medium-high heat. Add the olive oil. When the oil shimmers, add half the lamb in a single layer and brown on at least two sides, 3–4 minutes per batch. Transfer to a bowl and repeat with the remaining lamb. Browning builds the stew’s base flavor—take your time.

Step 3: Build the aromatic base

Reduce heat to medium. Add the onion and carrots to the pot with a pinch of salt, scraping up any browned bits. Cook, stirring occasionally, until softened and lightly golden, 6–8 minutes. Stir in the garlic and tomato paste and cook until fragrant and slightly darkened, about 1 minute.

Step 4: Deglaze and start a gentle simmer

Pour in the white wine and simmer, scraping the bottom, until nearly evaporated, about 2 minutes. Return the browned lamb and juices to the pot. Add the stock, bay leaves, and rosemary sprigs. Bring to a simmer, then reduce to maintain a gentle, steady simmer (about 190–200°F/88–93°C). Cover the pot, leaving the lid slightly ajar, and cook until the lamb is tender but not shredding, 60–75 minutes. Skim any excess fat from the surface as needed.

Step 5: Add potatoes to thicken naturally

Stir in the potato chunks. Simmer uncovered, maintaining that gentle 190–200°F/88–93°C simmer, until the potatoes are just tender and the stew has thickened to a glossy, spoon-coating consistency, 20–25 minutes. The edges of the potatoes will release starch that naturally thickens the sauce. If needed, add a splash of hot water to keep everything just covered.

Step 6: Brighten and balance

Fish out the bay leaves and rosemary stems. Off the heat, stir in the lemon zest and parsley. Taste and season with the remaining salt (or more) and additional pepper as needed. A small drizzle of olive oil adds a luxurious finish.

Step 7: Rest and serve

Let the stew rest 5 minutes so the flavors settle. Serve in warm bowls with extra lemon wedges on the side. The lamb should be velvety, the potatoes creamy at the edges, and the broth richly savory with a fresh citrus lift.

Pro Tips

• Cut lamb into even 1.5-inch cubes for consistent cooking and tender results.
• Keep the simmer gentle—vigorous boiling can toughen the meat and cloud the broth.
• Uncover after adding potatoes so their starch concentrates and naturally thickens the stew.
• Skim surface fat during simmering for a cleaner, brighter flavor.
• Make it ahead: the stew tastes even better after resting overnight; add fresh lemon zest just before serving.

Variations

• Red Wine and Thyme: Swap white wine for 2/3 cup (160 ml) dry red wine and the rosemary for 3–4 thyme sprigs; finish with orange zest instead of lemon.
• Greek-Style Lemon and Oregano: Add 1 tsp dried oregano with the bay; finish with extra lemon zest and a squeeze of juice. Garnish with dill or more parsley.
• Pressure Cooker: Sauté and deglaze as written. Pressure cook lamb, stock, bay, rosemary on High for 35 minutes, natural release 10 minutes. Add potatoes and cook on High for 5 minutes; quick release, then finish with zest and parsley.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat until steaming. If the stew thickens in the fridge, loosen with a splash of water or stock. For the freshest flavor, add a little extra lemon zest and parsley after reheating.

Nutrition (per serving)

Approximate values: 560 calories; 35 g protein; 28 g carbohydrates; 33 g fat; 3 g fiber; 640 mg sodium. Values will vary based on exact ingredients and seasoning.