Red wine lamb stew with goats cheese

    45 min

    Cubes of boneless lamb shoulder are braised in red wine and flavoured with fresh rosemary, marjoram, oregano and thyme. Serve with chunks of goats cheese and fresh mint.

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    Serves: 4 

    • 600g boneless lamb shoulder, sliced into small cubes
    • 2 tablespoons butter
    • 1/4 teaspoon freshly chopped rosemary
    • 1/4 teaspoon freshly chopped marjoram leaves
    • 1/4 teaspoon freshly chopped oregano leaves
    • 1/4 teaspoon freshly chopped thyme
    • 2 tablespoons lemon juice
    • 120ml red wine
    • salt and pepper to taste
    • 200g goats cheese
    • 1 bunch fresh mint, chopped

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Heat butter in a large casserole pot over medium heat; add lamb and cook until browned on all sides.
    2. Add herbs, lemon juice and red wine; season with salt and pepper. Cover the pot, reduce heat to low and braise lamb for about 30 minutes. If necessary, add some water or stock to the pot if needed.
    3. Top with goats cheese and sprinkle freshly chopped mint on top; serve.

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