Lamb Stew | Jacques Pépin Cooking At Home

If you’re looking for a winter recipe to take the chill off, nothing beats a nice hearty stew. Jacques Pepin’s stew recipe uses lamb breast, chopped vegetables, and fresh herbs. Delicious and inexpensive!

Cut the lamb breast into strips and remove the fat. Brown in a large pot on high heat for 20 to 30 minutes total. When it browns a bit, reduce heat and partially cover for remaining time. Pour out the fat. Stir in one coarsely chopped onion, 4 cloves of crushed garlic, and 1 1/2 tablespoons of flour. Add 2 cups of water, thyme, and bay leaves, bring to a boil and cook for 5 – 10 minutes. Add chopped carrots, turnip, potatoes, salt and pepper. Bring to a boil, reduce heat, and cook for 30 minutes.

What you’ll need: Lamb breast, one onion (chopped coarsely), 4 cloves of crushed garlic, 1 1/2 tablespoons of all-purpose flour, 2 cups water, fresh thyme, 2 bay leaves, 2 carrots, one turnip, two peeled potatoes, salt & pepper, 1/2 cup frozen peas.

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