Lamb stew in sauce is a really good recipe, even though in my area and at home we are used to eating it roasted or grilled… there’s certainly no comparison!!!… But you might be surprised by the flavor when cooking it in sauce.
Apart from how lamb can be best cooked, this recipe is no less, the meat remains very tender and super tasty, with few ingredients you will resolve with an excellent main course.
Of course, if you have the opportunity to buy the lamb from a farmer, obviously, the flavor is a whole different story compared to the supermarket one, but unfortunately not everyone has this luck.
Make the lamb stew in sauce yourself and let me know if you liked it as much as I did… moreover, if there is some leftover, the next day it will still be very good, I can assure you!
If you make this recipe, or others on my blog, feel free to send me a photo of your recipe, if you like I will post it on my fb page in your name.
About 420 kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Lamb Stew in Sauce
- 2 lbs Lamb chunks (deboned)
- 2 tbsps Extra virgin olive oil
- 1 cup Canned peeled tomatoes
- to taste Pepper
- to taste Salt
- 6 cloves Garlic
- to taste Salt
- to taste Rosemary
- 1 Pan pan
Preparation of Lamb Stew in Sauce
Cut the lamb meat into not too large pieces, place in a bowl with chopped garlic cloves, salt, rosemary, pepper, mix well and leave to rest for at least 2 hours in the fridge.
Take a non-stick pan, add a drizzle of extra virgin olive oil and heat, add the lamb stew, mix well and let it flavor for 3-4 minutes.
Add the peeled tomatoes passed through a food mill, mix well and let cook for about 45 minutes, checking the cooking and stirring occasionally.
