La Madeleine Lamb Stew


  • 1 (3 lbs) boneless lamb (shoulder or lamb leg cut in medium cubes)
  • 2 Tbsp extra virgin olive oil
  • 4 large tomatoes, chopped
  • 1 bouquet garni (parsley, thyme and bay leaf)
  • 3 cloves garlic
  • 1 large onion
  • 1 bunch carrots
  • 4 large potatoes
  • 1 lbs green peas (fresh, shelled)
  • 3 Tbsp flour
  • 2 Tbsp unsalted butter
  • Salt and pepper to taste


Add lamb cubes to very hot oil stirring once or twice. Let the meat brown for 3 to 4 minutes.

Add garlic, onion, bouquet garni, tomato, salt and pepper to the lamb base. (Cook for 5 more minutes.)

Add water, bring to boil then reduce heat to simmer (45 minutes).

Add carrots (cook for 5 more minutes), add potatoes (cook for 30 minutes). Add roux and peas.

Makes 6

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