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Lamb, Potato, and Leek Stew


This hearty, savory stew is perfect for those rainy days when you just need stick-to-your-ribs goodness.

  • Prep:
  • Total Time:
  • Servings: 4

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

You could also try this flavorful dish with cubed beef chuck, pork shoulder, or boneless, skinless chicken thighs instead of lamb, and use 3 medium onions in place of the leeks.

Reviews Add a comment

  • suemullin
    16 NOV, 2014
    I made this recipe tonight but doctored it up a bit. Added a bit of cumin and some lemon juice - the broth was great. The meat could have cooked a bit longer... But overall, a good recipe...
  • kady_elle
    3 DEC, 2011
    This was edible, but not a "must repeat" recipe for us. Time & prep were too extensive for the payoff, and my house still stinks to high heaven.