Lamb and Orange Stew

Lamb and Orange Stew

This is a great recipe for a cold winter night. The orange zest and juice bring a fragrance to the lamb that livens up even the coldest night.

4 servings

3 tablespoons olive oil
2 pounds boneless leg of lamb, cubed
1 medium onion, quartered
3 medium carrots
2 medium turnips, peeled & cubed
5 tablespoons flour, divided use
1 tablespoon tomato paste
zest and juice of 1 large orange
2/3 cup chicken stock
2 medium bay leaves
salt and pepper, to taste


Place 3 tablespoons flour in a large resealable plastic bag and season with salt and pepper to taste. Toss the lamb cubes in the seasoned flour and shake to evenly coat the meat. Remove the meat from the flour and shake off the excess.

Heat the oil in a Dutch oven over high heat; add the lamb in batches and saute until nicely browned on all sides. Remove each batch with a slotted spoon and set aside in a bowl. Add the onion to the Dutch oven, lower the heat, and cook until soft, but not browned. Peel and cut the carrots into 2″ pieces and add to the onions, along with the turnips, and cook for 5 minutes, stirring occasionally. Sprinkle the remaining 1 tablespoon flour over the meat and vegetables and add the tomato paste. Cook for 1 minute, then pour in the orange zest and juice and chicken stock and bring to a boil. Return the meat to Dutch oven along with any accumulated juices, add the bay leaves, and season to taste with salt and pepper. Stir well, cover, and cook in 350-degree oven for 1-1/2 hours or until lamb is tender.

[Chef’s note: You can cook this recipe in a slow cooker or a pressure cooker. Simply prepare the recipe up until the point where you add the orange juice and stock, and set it to low, and cook for 4-6 hours in the slow cooker. For Pressure cooker, lock the top into place and bring to high pressure, and cook for 15-20 minutes. Release the pressure and set to brown, then simmer until the cooking liquid is reduced and the sauce thickens.]

Recipe by Chef Mark Tafoya