Find your recipes and restaurants here

Italian lamb stew

Recipe from: 11/28/1991 12:00:00 AM
Ingredients 13
Servings 4


  • 4
    bacon rashers
  • 1
    onion, sliced
  • 2
    cloves garlic, crushed
  • 1
    stewing lamb, cut in strips
  • salt and freshly ground black pepper
  • 45
    cake flour
  • 6
    ripe tomatoes, skinned and chopped
  • 10
    dried basil
  • 10
  • 2
    bay leaves
  • 30
    chopped parsley
  • 30
    chopped mint (optional)
  • 1
    lemon (juice only)


Fry the bacon in a large pan until crisp. Remove and set aside. Sauté the onion and garlic in the bacon fat until soft. Season the meat lightly with salt and pepper and roll in the cake flour. Brown the meat before adding the bacon and chopped tomato (replace with 15 cherry tomatoes if desired). Reduce the heat and simmer until the meat is tender. Add hot water if necessary. Add the herbs and lemon juice as well as more salt and pepper to taste. Serve hot with pasta, rice or mashed potatoes and slices of lemon on the side. Serves 4-6.

Read more on: stew  |  lamb

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.