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Lamb 'stew'


  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion, celery, carrots and potatoes until lightly coloured. 
  • Add the tomatoes and seasonings with enough stock to just cover. Stir, turn the heat down and simmer for about 30 mins, until the vegies are tender, adding more stock as needed. 
  • Then add the peas and 2 tbsp chopped parsley. Stir and briefly cook to heat through.
  • When almost ready, cook the lamb as you like. Set aside to rest for a few minutes, before slicing. 
  • To serve, spoon the vegie mixture into individual bowls and top with the lamb and a sprinkling of parsley.


  • olive oil
  • 1 large onion, chopped
  • 2 celery stalks
  • 6-8 baby carrots, peeled & cut into chunks
  • 4-6 baby potatoes, peeled & quartered
  • 1-2 cans diced tomatoes, drained a little
  • sea salt & freshly ground pepper
  • 500-750 ml chicken stock
  • 1 cup frozen peas, thawed
  • 3-4 tbsp chopped fresh parsley
  • 2 lamb backstraps (trimmed lamb racks)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm