Recipes | Comfort Food Favorites

Lamb Stew

made with Red Fork Pot Roast Slow Cook Sauce

Our Sunday Pot Roast Slow Cook sauce makes a terrific lamb stew. We like ours with tender new potatoes and bright green fresh peas.

Serves 4-6


1     tablespoon vegetable oil, such as safflower or expeller pressed canola oil

2    pounds trimmed boneless lamb shoulder, cut into 1 inch chunks

1 ½ cups (4 ounces) sliced cremini or button mushrooms

1     cup (4.5 ounces) peeled pearl onions

5 to 6 small new potatoes (about 8 ounces total), scrubbed, quartered

1     pouch (8 ounces) Red Fork Sunday Pot Roast Slow Cook Sauce

2    cups chicken broth or stock

½   cup (3 ounces) fresh or frozen peas

Fresh sprouts and chervil sprigs for garnish


  1. Preheat oven to 350 degrees.
  2. Heat oil in a medium-size Dutch oven over high heat until hot. Add lamb in a single, uncrowded layer, working in batches if necessary. Cook, turning, until browned on all sides. Remove to a plate and continue browning all meat.
  3. Return all meat to pan. Add mushrooms and onions to pan. Cook and stir 1 or 2 minutes. Stir in Red Fork Sauce and broth. Cover pan and place in oven. Bake 1 hour, then add potatoes. Cook until meat and potatoes are fork-tender, about 40 minutes more.
  4. Stir in peas. Taste for seasoning and add salt as needed. Serve garnished with sprouts and chervil.