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Prep Time:
25 Minutes
Serves:
8
Grill time:
1 Hour 35 Minutes

Lamb Stew

with Fresh Biscuits

Posted on by Andrea Alden
Lamb Stew
Serves 8
Prep Time:
Grill time: 1 Hour 35 Minutes

Lamb Stew with Biscuits is a perfect meal on a cold fall or winter day. Filled with vegetables and succulent morsels of lamb, this stew will warm you from the inside out. Lamb and red wine pair perfectly to create a deep flavor bringing a unique savoriness to this stew that you won't find with beef.

Sear the lamb
Sear the lamb
give those mushrooms & onions color
give those mushrooms & onions color
Add the meat
Add the meat

Lamb Stew

Serves: 8       Total Time: 2 Hours

Ingredients

  • 1 large boneless leg of lamb  
  • 6 strips of bacon, diced – try this recipe 
  • 1 large yellow onion, diced 
  • 1½ cups of sliced mushrooms
  • 5 carrots, sliced
  • 5 small potatoes, cut into 6ths
  • 4 stalks of celery, sliced
  • 2 cloves of garlic, minced
  • 3 bay leaves
  • 3 tsp. thyme
  • salt and pepper to taste
  • 1½ cups of dry red wine
  • 1½ cups of beef stock
  • 1 tbsp. cornstarch
  • 1 batch of PlankedBiscuits with Havarti and Caramelized Onions

Directions

Step 1
Remove fat and silverskin from the leg of lamb, then cut into bite sized chunks. Season to taste with salt and pepper, then thread the lamb onto soaked bamboo skewers.
Step 2
Preheat the grill to 500°F, then finish by prepping remaining ingredients.
Step 3
Place a cast iron dutch oven over direct heat on the grill and add the bacon, allowing it to render down. Place the lamb onto the grids and sear each side until nice grill marks form. If the lamb isn’t cooked all the way through, that is fine. It will finish cooking when you add it to the stew.
Step 4
Once the bacon is starting to brown, add the onion and cook it until it begins to color and caramelize. Add the mushrooms and allow them to caramelize a little too. Once the onions and mushrooms are colored, add the garlic, carrots, potatoes, and celery.
Step 5
Turn the burners under the dutch oven down to medium low. Remove the lamb from the skewers and throw them in with the veggies. Don’t forget to turn off the burners that the lamb skewers were on.
Step 6
Add the cornstarch on top of the lamb and stir until it’s evenly mixed in. Add the thyme and do the same. Pour in the red wine and stock, then add the bay leaves last (so they’re easy to remove).
Step 7
Put the lid on your dutch oven and close the lid of the grill. Adjust the burners so that your grill reaches about 325°F and cook for 1 hour or so, or until the potatoes and carrots are tender. Taste test at this time to see if additional salt or pepper is needed.
Step 8
If you are baking the biscuits to go with the stew at the same time, at about 50 minutes into the stew cook, turn the remaining burners back on to low and bake the biscuits.
Step 9
Remove the bay leaves from the stew and serve your delicious dinner hot from the grill and enjoy a comforting and warming winter meal.
pour in the wine & stock
pour in the wine & stock
Serve hot and fresh
Serve hot and fresh
with buttery biscuits
with buttery biscuits

Making this Lamb Stew with Biscuits was easy and ended up being the perfect meal the evening I served it. It was quiet and cozy indoors, but outside, an icy wind was howling and a sleety drizzle rolled in just as we sat down to dinner. What do you like to barbecue on a cold and inclement night? Let us know through our social channels like Facebook or Instagram using the hashtags #NapoleonGrill and #winterBBQ.  

Happy Grilling!


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