Alex’s Spring Lamb Stew

Alex Guarnaschelli makes Spring lamb stew.

Enjoy the vegetables and lamb that are perfect this time of year!

Alex Guarnaschelli shows us what she likes to make on her day off—a succulent Spring lamb stew with parsnips & carrots.

Break out the Dutch oven and set aside a little bit of time this weekend to cook this wonderful Spring lamb stew from Alex Guarnaschelli.

While this recipe may take a little bit more effort than our normal fare, it is definitely worth the work. The developed flavors from the braising of the lamb are delicious in this stew.

Alex’s secret weapon for flavor is adding lamb bones into the stew while it braises in the oven. Of course, this is recommended because it imparts that extra layer of flavor. But if you can’t get ahold of lamb bones or just don’t want to use them, this stew is plenty flavorful on its own.

This Spring lamb stew also has parsnips and baby carrots to round out the flavor. Alex also recommends adding in mustard greens and shelled peas for a hint of green, although she does not mention that in this video. If you do wish to do that, add them immediately after you pull the stew out of the oven.

Serve with some toasted and buttered baguette to soak up all that wonderful stew sauce!

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