Easter Eats: Lamb and Wild Rice Stew

With Easter just around the corner and Stef & I back in the studio to record new episodes of our ‘Baking to the B Movies’ podcast (available wherever you get your podcasts, by the way!) I thought I’d share an absolutely incredible lamb stew recipe that Stef whipped up for our recent season premiere as it tied in perfectly with the movie we were discussing.

I don’t eat lamb all that often, and when I do it’s usually in a Gyro or something similar, but Stef swore up and down I’d enjoy this tender and savory main course- and she was absolutely right. I enjoyed it so much I had seconds!

So if you’re looking for something to please a crowd for Easter dinner, this is a pretty great go-to that you can “set and forget” after you combine all the ingredients!

WHAT YOU’LL NEED:

4 SERVINGS:

Olive oil
2 pounds bone in lamb
Kosher salt, to taste
Black pepper, to taste
1 cup onion, chopped
6 cloves of garlic, finely chopped
2 teaspoons of cumin
One 14.5 ounce can of tomatoes
4 cups vegetable broth
⅓ cup finely chopped mint
1 cup finely chopped parsley (about 1 parsley bunch)
1 cup of cooked wild rice (prepared according to directions)
2 cups fresh Baby Bella mushrooms, sliced

WHAT YOU’LL DO:

1. In a pot over medium-high heat, add olive oil, lamb, salt, and pepper. Sauté until the meat has browned and caramelized. Lower the heat to medium. Add the onion and garlic. Sautee until the onions have softened.

2. Add the cumin. Fry until aromatic, about 15-20 seconds.

3. When ready, deglaze the pan with fire-roasted tomatoes and vegetable broth. Mix in the parsley and mint, leaving a little left for garnish. Add mushrooms.

4. Once a boil is reached, lower to a gentle simmer and continue to cook for 60 minutes or until the lamb is fork-tender. Mix in rice. Ladle and serve.

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With meat that fell right off of the bone, soft rice that was loaded with vegetable flavors and a kick of spice with every bite- this was easily one of the best meals I’ve had this past month (and that’s saying something because I’ve had a lot of great meals throughout March!)

I’ve already asked Stef for more lamb recipes to try at home now that I’m eager to broaden my horizons in the kitchen- so hopefully I’ll have some new ones to share here on ‘Coffee & Chiffon‘ someday soon!

For now, though- I’m so grateful she shared this one!