Spliced Lamb Stew with Root Vegetables and Rosemary

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty lamb stew slow-cooked with root vegetables and fresh rosemary, inspired by the secure and interwoven technique of rope splicing for deep, harmonious flavors. This mediterranean-inspired lamb (mediterranean) ready in about 155 minutes pairs lamb shoulder, cut into 1-inch cubes, medium, diced carrots, medium, diced parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.6 (14 ratings) Prep: 20 min Cook: 135 min Serves 6 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Toss 2 lbs lamb shoulder cubes in 1/4 cup all-purpose flour seasoned with 1 1/2 tsp salt and 1 tsp black pepper. Brown the lamb in batches for 4-5 minutes per batch until deeply caramelized, then set aside.
  2. Step 2: In the same pot, add 1 large chopped yellow onion and 4 minced garlic cloves. Sauté over medium heat for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Deglaze the pot with 1 cup red wine, scraping up browned bits from the bottom.
  4. Step 4: Return the lamb to the pot, add 4 cups beef broth, 3 sprigs fresh rosemary, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours.
  5. Step 5: Add 3 diced carrots and 2 diced parsnips, cover again, and cook for an additional 45 minutes until lamb is tender and vegetables are soft. Remove rosemary sprigs and bay leaf before serving.

Frequently asked questions

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

Total time is about 155 minutes (20 min prep + 135 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 Spliced 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 medium, diced carrots from drying out.

Can I substitute ingredients in Spliced 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 Spliced 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 Spliced 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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