Lamb stew

Hearty lamb stew

Here’s a hearty autumn stew made with lamb, freshly flavored with fig jelly, lemons and apples. Leave it to simmer for a few hours, then dig in!

Servings 4
Cook Time 3 hours 20 minutes


Dry brine

  • 1 tsp salt
  • 1 tsp black pepper (coarse ground)

  • 2.2 lbs lamb roast, bone-in
  • 0.5 tbsp rosemary
  • 1 yellow onion
  • 0.5 fennel
  • 1 parsley root
  • 1.7 cups red wine
  • 1.3 cups water
  • 1 tbsp veal stock
  • 2 tbsp butter
  • 3 tbsp fig jelly
  • 2 lemons (juice + zest)
  • 0.5 tsp salt
  • 2 apples


  • Apply a dry brine by sprinkling the salt and black pepper evenly all over the roast. Leave it in the fridge for a few hours, or overnight.
  • Chop the onion, fennel and parsley root coarsely. Fry them in the butter in a cast iron pan together with the rosemary.
    Browning veggies for the lamb stew
  • Heat up a frying pan and brown the lamb roast on all sides.
    Lamb roast being browned in a frying pan
  • Place the lamb in the pan and add water, veal stock, wine, salt and fig jelly.Rinse the lemons with water and peel off the zest. Make sure you leave the soft white pith underneath. Add the zest and lemon juice to the pan, put the lid back on and let it simmer gently. It takes 3 hours in total. After 1.5 hours, remove the lid and turn the roast upside down. When 30 minutes are left, coarsely chop the apples (leave the skin on) and throw them in. Let the stew simmer with the lid slightly open.
    Lamb roast is simmering, all there is left to do is wait.

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