Lamb, Potato, and Leek Stew

Try this flavorful dish with cubed beef chuck, pork shoulder, or boneless, skinless chicken thighs instead of lamb. Use three medium onions in place of the leeks.

  • Prep:
  • Total Time:
  • Servings: 4
Lamb, Potato, and Leek Stew

Source: Everyday Food, April 2011


  • 1 1/4 pounds boneless lamb shoulder, cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 1 bunch leeks (1 1/2 pounds), white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced crosswise
  • 5 1/2 cups low-sodium chicken broth
  • 3/4 pound small potatoes, halved or quartered if large
  • 1/3 cup roughly chopped fresh parsley, for serving


  1. Season lamb with salt and pepper. In a large Dutch oven or heavy pot, cook lamb over medium until some of the fat has rendered, about 4 minutes. Increase heat to high and cook, stirring occasionally, until lamb is browned on all sides, 4 minutes. Add leeks and cook, scraping up any browned bits from the bottom of the pot, until leeks are translucent, 4 minutes. Add broth.

  2. Bring mixture to a boil. Reduce heat and simmer, partially covered, 45 minutes. Add potatoes and cook until potatoes and lamb are tender when pierced with a knife, 15 minutes. Season to taste with salt and pepper. To serve, top with parsley.

Cook's Notes

Prepare this dinner start to finish on Sunday, refrigerate, then reheat gently to serve.


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