Lamb Stew with Dill–for Tackling Bittman!

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Lamb Stew with Dill

Guess what happens a week from today?!!!  I join in hosting Tackling Bittman!!  I am so excited, I can’t stand it!!  I’ve never been a co-hoster of anything (and probably with good reason), so this is especially exciting.  Please join in and make my inaugural hosting a huge success. 

To get you ready and worked up, I searched for a warm and cozy Bittman recipe (plus it was 28 degrees outside, so warm and cozy was necessary!).  I had some lamb stew meat in the freezer, but I was a little hesitant.  I’ve never made a lamb stew before, so I knew I wanted a really basic stew, to just get a feel for it.  In The Best Recipes in the WorldI found Lamb Stew with Dill, which looked like a good introductory lamb stew.

This was so good.  Like a beef stew, only different.  And  like most stews, was even better two days later when we had the leftovers for lunch!

Lamb Stew with Dill

  • 2 pounds boneless lamb from shoulder, cut into roughly 1 1/2-inch chunks
  • 8 shallots, peeled
  • 8 to 12 very small new potatoes, washed
  • Salt and pepper
  • 2 carrots, peeled and diced into roughly pea-size bits (optional)
  • 1 cup green peas (frozen are all right)
  • 8 scallions, trimmed and cut into 2-inch sections (optional)
  • 1/2 cup snipped dill leaves, or more to taste
  • Lemon wedges

Put lamb in a broad skillet over high heat; let sear, undisturbed, about 2 minutes, or until underside is nicely browned. Stir, and add shallots and potatoes. Cook a couple of minutes longer, and add salt, pepper and a cup of water. Stir, scraping bottom if necessary, to loosen any meat bits that are sticking. Turn heat to low, cover and simmer about 45 minutes, stirring once or twice.

2. Uncover and add carrots if you are using them; stir once, re-cover and let simmer about 15 minutes more, or until lamb and potatoes are tender.

3. Uncover, and add peas and scallions. Raise heat if necessary to boil away excess liquid. Taste and adjust seasoning; serve garnished with dill and accompanied by a lemon wedge.

This will be my entry for Tackling Bittman.

Tackling Bittman Recipe Hop at A Moderate Life

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  1. says

    I absolutely adore the flavor of lamb, especially in stew! I’m glad that Bittman helped you through your first experience. He has gentle hands. 😛

  2. says

    Good Morning, Pam,
    I have not cooked with lamb…but do want to try someday. Unfortunately, my hubby is a fussy eater, so can’t experiment too much.

    So…can I participate next week when you are hosting ‘Tackling Bittman’? or do I have to have an official food blog??

    Have a thoughtful Thursday ~Natalie

  3. says

    Picture is lovely, as usual!
    We much prefer lamb stew over beef, but I had never thought about the dill. Will definitely have to try it.
    Congratulations on your new hosting responsibilities!!!

  4. says

    I can’t remember the last time I was so excited I couldn’t stand it, but best I recall, itwas a good place to be. I like lamb but never had it stewed – this looks delicious.

  5. says

    Sounds like a great stew! Perfect for a cold night. I can’t believe you’ve been as cold as we have, and you have gotten more snow! Or maybe it just seems like it because we just roll with it.

  6. says

    The stew looks delicious–I think the combination of ingredients. Congrats on the hosting “gig.” Not sure if I will be able to join in the first week as I have a trip I am leaving on, but will shoot for the following week. 😉

  7. says

    I’ve never been fond of lamb, for some reason, but this looks lovely and the dill might just lure me into trying it.

    Huge congratulations on your new hosting gig!

  8. says

    That’s great looking stew. When I was a kid growing up I hated stew unless it was lamb – I loved what we called Irish Stew which was always made (in our household at any rate) with lamb and potatoes and peas. Pleased that your linking this to Tackling Bittman, and of course that you are joining in to co-host with us :-)
    Happy new year to you, Pam, and all your family.
    Sue xo

  9. says

    Lovely stew. I am going to join up this Bittman cook off. I already own this How to Cook Everything: The Basics (which is quite smaller than the original How to Cook Everything). I think I was at the point where I realized that most homes cook about 10 of the same meals on a rotational basis and having a picky teen, I figured, “Hey! better to have some basic dishes made the same way and get them actually eaten.” My son is not a fan of culinary exploration. And the bonus is that the recipes are very easy to memorize once made enough times.

    The Food Matters Cookbook, I received this for Christmas– truly a sane manner of eating. I really enjoy his style. I read the first book called Food Matters and am thrilled to find some time to dive into the cookbook. Your webring of Bittman is brilliant!

  10. says

    This does sound good – I was given “Best Recipes” a few years ago; it’s one of my favorites for reading! I did his “Civet of Hare/Hasenpfeffer” for Christmas dinner. It actually came out Civet of Hen as my local market doesn’t run to rabbit, and I left out the pepper as we have Allergies, and it was fantastic. We do like lamb; this stew is now next on my list!
    Sandy in TX

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