Montana Lamb Stew with Root Vegetables and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting slow-cooked lamb stew with tender meat, earthy root vegetables, and fragrant rosemary, perfect for chilly evenings. This mediterranean-inspired lamb ready in about 170 minutes pairs lamb shoulder, cut into 1-inch cubes, carrots, peeled and chopped, parsnips, peeled and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 150 min Serves 6 Mediterranean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Toss 2 lbs cubed lamb shoulder with 1/4 cup all-purpose flour seasoned with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the lamb cubes in batches, about 5 minutes per batch, until golden on all sides. Remove and set aside.
  3. Step 3: Add 1 cup chopped yellow onion and 4 minced garlic cloves to the pot and sauté for 3-4 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen flavor.
  5. Step 5: Deglaze the pot with 1/2 cup red wine, scraping up any browned bits, then add back the lamb cubes.
  6. Step 6: Add 3 cups beef broth, 2 cups chopped carrots, 2 cups chopped parsnips, 3 sprigs fresh rosemary, 1/2 tsp salt, and 1/2 tsp black pepper. Stir to combine.
  7. Step 7: Cover the Dutch oven with a lid and place in the oven. Cook for 2 to 2 1/2 hours until the lamb is fork-tender and vegetables are cooked through.
  8. Step 8: Remove rosemary sprigs, adjust seasoning with remaining salt and pepper if needed, and serve warm with crusty bread or mashed potatoes.

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Frequently asked questions

How long does Montana Lamb Stew with Root Vegetables and Rosemary take to make?

Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Montana Lamb Stew with Root Vegetables and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrots, peeled and chopped from drying out.

Can I substitute ingredients in Montana Lamb Stew with Root Vegetables and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Montana Lamb Stew with Root Vegetables and Rosemary for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Montana Lamb Stew with Root Vegetables and Rosemary?

Mediterranean lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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