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Broad Bean and Lamb Stew with Lemon recipe

Easy Broad Bean and Lamb Stew with Lemon for Bold Home Cooking

This Broad Bean and Lamb Stew with Lemon recipe is a satisfying dish that balances hearty flavors with refreshing citrus.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds lamb shoulder, cubed Choose well-marbled meat for tender results.
  • 2 cups fresh broad beans, peeled Adds a sweet, buttery texture.
  • 1 large onion, finely chopped Provides a savory base.
  • 4 cloves garlic, minced Enhances aroma with a subtle pungency.
  • 2 medium carrots, sliced Brings sweetness and color.
  • 2 tablespoons olive oil Use extra virgin for richness.
  • 4 cups beef or vegetable stock Creates a flavorful cooking liquid.
  • 4 sprigs fresh thyme Infuses earthy herbal notes.
  • 1 leaf bay leaf Adds depth and balance.
  • to taste salt and black pepper Essential for seasoning.
For the Bright Finish
  • 1 tablespoon lemon zest Brightens the dish.
  • 2 tablespoons lemon juice Cuts through the richness.
  • 1/4 cup fresh parsley, chopped For garnish and added herb flavor.

Equipment

  • heavy pot

Method
 

Cooking Instructions
  1. Warm 2 tbsp olive oil in a heavy pot over medium-high heat until shimmering.
  2. Add lamb cubes in batches, cooking until golden brown on all sides, about 6–8 minutes per batch. Transfer to a plate.
  3. In the same pot, reduce heat to medium. Add chopped onion and minced garlic, stirring until softened, about 4–5 minutes.
  4. Return lamb and any juices to the pot. Pour in beef stock, add thyme sprigs and bay leaf. Stir gently and bring to a low simmer.
  5. Cover and reduce heat to low. Let simmer gently for 45 minutes, until lamb is fork-tender.
  6. Uncover and stir in peeled broad beans and sliced carrots. Continue simmering for 15 minutes.
  7. Off heat, mix in lemon zest and juice, stirring until fully combined.
  8. Ladle stew into bowls, sprinkle with chopped parsley, and serve immediately.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 4mg

Notes

Optional: Garnish with extra lemon slices for a zingy finish. Store in an airtight container for up to 3 days or freeze for up to 3 months.

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