No ImageBasque Lamb Stew

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  1. Sanjay Bhatia

    Well tried it today, turned out super

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  2. Gary C.

    I loved this recipe. I embellished it a little with Mama Lil’s Peppers and Chantrelle mushrooms and tomato paste. Bon Apetite!

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  3. Keith Fullerton

    This is a wonderful recipe made just as described. Rich and wonderful lamb taste. As a person who grew up on a sheep ranch, I have two requests for you all. One, try to buy American lamb. Two, my grandmother, who cooked lamb a couple of times a week, told me to never use mint. I know it is traditional but I also think that it covers the lovely taste of lamb. Any other herb is much more compatible with this recipe.

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  4. Georgianne

    I have this on my stove right now. It’s not completely done, but I dipped some ciabatta bread in the sauce to determine how much salt might need to be added later. This is incredibly flavorful. Absolutely delicious! I did a few different things. While I was sauteing the onions and garlic, I added a tablespoon of tomato paste. I just added some carrots for the last 30 minutes or so of cooking. I think the tomato paste has given the sauce a more intense flavor. I don’t think the carrots will take away from the taste. Again, this is absolutely delicious. I can’t wait to sit down at the table with another slice of bread! Thank you.

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  5. Bev

    Wonderful! My picky husband said not to lose this recipe

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