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Until I moved to Santa Fe, my experience with lamb was limited. I saw it at Whole Foods in Austin all the time; I just didn't know what to do with it. But rack of lamb is unavoidable here. It's on every single fine dining menu I've read. I finally got the pleasure to try it at Coyote Cafe, served rare accompanied with escarole and lemon risotto. Delicious! Why had I not been experimenting with this other red meat? A cold, snowy day in January inspired this recipe. I go by taste when I cook, especially when I'm making a stew or soup, so please excuse my lack of measurements.

Originally posted on


  • 1 lb lean lamb stew meat
  • Flour seasoned with Salt, Pepper, & Cayenne
  • 2 qt. beef stock
  • A cup or two of Chianti
  • 1 medium onion, roughly chopped
  • 3 or 4 carrots, sliced
  • 3 or 4 celery stalks, sliced (peeled)
  • 4 garlic cloves, finely chopped
  • Dried thyme
  • Cayenne Pepper
  • Fresh Ground Pepper
  • Sea Salt
  • A few handfuls of cremini and shitakes, quartered
  • 3 or 4 oz. unsweetened chocolate


  • -Toss stew meat with seasoned flour.
  • -Brown lamb in olive oil in 3 qt sauce pan.
  • -Add onion, carrots, celery to pot (and a little more olive oil if needed.) Season with salt and pepper.
  • -Add beef stock, wine, garlic, and spices. Bring to boil, then reduce to a simmer.
  • -Cover and cook for 1 hr, stirring occasionally.
  • - Melt chocolate in microwave, and add to stew.
  • -Add mushrooms. Cover and simmer for another 30 to 45 minutes when lamb is fork tender.
  • -Garnish with fresh thyme and serve with egg noodles.

Categories: Lamb/Sheep  Main Dish  Soup  Stew  Stove 

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