Mary Berry’s Rugby Lamb Stew
Experience the warmth of Mary Berry’s Rugby Lamb Stew, a comforting dish that combines tender lamb with vibrant vegetables and fragrant herbs. Perfect for chilly evenings or family gatherings, this stew offers a delightful blend of flavors that will linger in your memory long after the last bite. With its inviting aroma and rich texture, it promises to be a crowd-pleaser at any dinner table.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Stewing
- Cuisine: British
Ingredients
Scale
- 2 pounds bone-in lamb chops
- 4 medium carrots, sliced
- 3 medium Yukon Gold potatoes, chopped
- 2 medium yellow onions, finely chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable stock
- 3 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Gather and chop all ingredients into uniform pieces for even cooking.
- Heat olive oil in a large pot over medium-high heat. Season lamb chops with salt and pepper; sear until browned (about 4-5 minutes per side). Remove and set aside.
- In the same pot, sauté onions and garlic until translucent (about 3 minutes). Add carrots and potatoes; stir occasionally for another 5 minutes.
- Return seared lamb to the pot, add vegetable stock until submerged, and toss in rosemary and thyme. Bring to a gentle boil.
- Reduce heat to low, cover the pot, and simmer for about 90 minutes or until lamb is fork-tender, stirring occasionally.
- Remove herb sprigs before serving. Ladle into bowls and enjoy with crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg