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Not everyone loves lamb as much as I do, but if you are a lamb lover, this easy stew will be a favorite.  My husband had never had lamb before he met me (poor deprived guy), and he likes lamb stew so much now that he'll make this on his own.  If you can't find boneless chunks of lamb already cut for stew meat, and don't want to spend a fortune on a leg just to cut it up, buy lots of those cheap shoulder chops and cut the meat off around the bone.  Easy enough and quite economical.  Good bread and better wine are all you need with this delicious stew.

Lamb Stew Recipe

• Salt & pepper


• 1/2 cup flour


• 1 1/2 - 2 pounds lamb meat cut into 1" pieces


• 3 tablespoons olive oil


• 2 cloves garlic, chopped


• 1 medium onion, chopped


• 1 cup peeled carrots, chopped


• 3 medium potatoes, peeled and cubed


• 1 15-oz. can chickpeas, rinsed and drained


• 32 oz. chicken broth


• 1/2 cup tomato sauce


• 1 cup white wine


• Juice of lemon half


• Sprig or two of fresh rosemary, chopped


• 1 10-oz package washed fresh spinach leaves (or 1 box frozen)


• Crumbled feta cheese

1. Mix together salt, pepper and flour and toss lamb in mixture to coat. 


2. Heat oil in heavy large pot over medium-high heat. 


3. Add lamb and sauté until brown, about 10 minutes. 


4. Add garlic, onion, carrots and potatoes, and sauté another 5 minutes. 


5. Add drained chickpeas, broth, tomato sauce, wine and lemon juice and bring to simmer. 


6. Reduce heat to medium low, add rosemary, cover pot and simmer gently until lamb is tender, about 1 hour. 


7. Add spinach to stew.  Cover and cook until spinach wilts, stirring often (or if frozen, until heated through, about 10 minutes). 


8. Season with salt and pepper. 


9. Ladle into bowls and serve hot with a sprinkling of feta cheese on top.