Overhand shot of a bowl of lamb lentil stew with potatoes, tomatoes and sprig of fresh tarragon and a silver spoon to the left on top of a white surface.

Hearty Lamb Stew with a Tarragon Twist

Cozy Up with the Lamb and Lentil Tarragon Stew

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Autumn evenings call for comfort, warmth, and a bowl of something delicious and hearty. Enter the Lamb and Lentil Tarragon Stew. This dish effortlessly combines the rich, succulent flavors of lamb with the wholesome goodness of lentils, bathed in an aromatic broth infused with tarragon, rosemary, and a hint of sherry. Perfect for those who crave a gourmet experience right in their kitchens or for anyone seeking to impress at a dinner gathering.

Overhand shot of a bowl of lamb lentil stew with potatoes, tomatoes and sprig of fresh tarragon and a silver spoon to the left on top of a white surface.

My first encounter with this dish was on a chilly autumn evening at a quaint bistro in the heart of Provence. The rich aroma of lamb stew simmering in the kitchen wafted through the air. Back home, inspired and nostalgic, I set out to recreate that same warmth. Thus, my Lamb and Lentil Tarragon Stew was born – infused with the love of French cuisine and tailored to cozy family dinners.

Tailored for You

This recipe is my go-to for many reasons. It’s perfect for busy parents who love a good slow cooker meal, gourmet enthusiasts looking to experiment with lamb, or anyone longing to bring a slice of French countryside to their table.

Why This Recipe is a Game-Changer

Stews have long been cherished as the epitome of comfort food. They’re versatile, filling, and scream “home-cooked” with every bite. Our Lamb and Lentil Tarragon Stew, however, elevates the humble stew to gourmet levels. The square-cut lamb shoulder, known for its superb flavor and tenderness, is the star, while the lentils add an earthy depth. The combination of herbs, especially tarragon, infuses the dish with a freshness that balances the richness of the lamb.

Overhand shot of a bowl of lamb lentil stew with potatoes, tomatoes and sprig of fresh tarragon and a silver spoon to the left on top of a white surface.

Ingredients: What You’ll Need

  • 1.5 cups lentils
  • 2 quarts bone broth
  • 1 cup water
  • 1-1.5 pounds Lamb, boned and diced square-cut shoulder
  • 1 cup carrots, sliced
  • 1 cup turnips, sliced
  • 1 yellow onion, diced
  • 2 celery stalks, sliced
  • 1/2 cup small fingerling potatoes, sliced in half
  • 3 cloves Garlic, diced
  • 1 sprig rosemary
  • 2 sprigs tarragon
  • 1/8 cup sherry
  • 1/2 tablespoon red pepper
  • 1/2 teaspoon cumin
  • sea salt, to taste

Recipe Directions

  1. Combine all ingredients in your crock pot.
  2. Cook on a low setting for 5 to 6 hours.
  3. Serve hot and enjoy!
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Expert Tips and Tricks

Lamb Selection: Opt for the square-cut shoulder. It’s ideal for stews and casseroles. Remember to trim off any excess fat before cooking. While the leg offers leaner pieces, the shoulder’s rich flavor and tenderness are unmatched.

Shortcuts: If you’re short on time, you can buy pre-cut lamb from your local butcher or grocery store. Pre-soaked lentils can also reduce your cooking time.

Recipe Swaps and Variations:

  • Substitute lamb with beef or chicken for a different protein source.
  • For a vegetarian twist, omit the lamb and double up on lentils or add chunky vegetables like zucchini and bell peppers.
  • White wine can replace sherry for a milder flavor.

Overhand shot of a bowl of lamb lentil stew with potatoes, tomatoes and sprig of fresh tarragon and a silver spoon to the left on top of a white surface.

FAQs

Q: Can I use any other cut of lamb for this stew?

While the square-cut shoulder is the recommended cut for its flavors and tenderness, you can also use lamb leg. Ensure it’s well-trimmed to get the best results.

Q: What can I pair with this stew?

This stew pairs beautifully with crusty bread or a side of green salad. For drinks, a robust red wine or a light beer complements the richness of the lamb.

Q: I don’t have a crock pot. Can I make this on the stove?

Absolutely! Use a heavy-bottomed pot, bring the mixture to a boil, then simmer on low heat for 2-3 hours or until the lamb is tender.

Kitchen Equipment Needed

  • Crock pot (or a heavy-bottomed pot if cooking on the stove)
  • Knife
  • Cutting board
  • Measuring cups and spoons

Storing Leftovers

This stew stores wonderfully! Let it cool, then transfer to an airtight container. Store in the refrigerator for up to 3 days. For longer storage, freeze individual portions for up to 3 months. Reheat on the stove or in the microwave.

Wrapping It Up

As the cold season beckons, let the Lamb and Lentil Tarragon Stew be your go-to comfort dish. Whether you’re serving family, hosting friends, or simply enjoying a quiet evening, this stew promises warmth, flavor, and a touch of gourmet luxury.

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Hi, I’m Valerie!

I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.