Lamb Riblet Stew Recipe

Are you looking for a proven Lamb Riblet Stew recipe? Lamb Riblet Stew can be prepared within 5 minutes. The main ingredient in Lamb Riblet Stew is always lamb. Get all set to serve Lamb Riblet Stew as a Side Dish today. You owe me a thanks for sharing this recipe.


Preparation Time5 MinDifficulty LevelMedium
Main Ingredient


 Lamb riblets/Breast of lamb4 Pound, cut into serving-size pieces
 Medium onions1⁄2 Pound, quartered
 Salt3 Teaspoon
 Worcestershire sauce1 Teaspoon
 Rosemary1⁄2 Teaspoon, crumbled
 Pepper1⁄4 Teaspoon
 Potatoes6 Medium, pared and cut into 1-inch pieces
 Sweet potato1 Large, pared and cut into 1-inch pieces
 Leek1 , washed and sliced 1/4 -inch thick
 Butter/Margarine1 Tablespoon
 All purpose flour1⁄4 Cup (4 tbs)
 Water1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5569 Calories from Fat 2303

% Daily Value*

Total Fat 256 g394.4%

Saturated Fat 95 g475.1%

Trans Fat 0 g

Cholesterol 1629.8 mg

Sodium 7538.6 mg314.1%

Total Carbohydrates 293 g97.8%

Dietary Fiber 35.7 g142.7%

Sugars 31.6 g

Protein 507 g1013.2%

Vitamin A 495.1% Vitamin C 412.8%

Calcium 35.3% Iron 84.4%

*Based on a 2000 Calorie diet


1. Heat a kettle or Dutch oven over medium heat. Brown lamb, a few pieces at a time, removing pieces as they brown. (No need to add extra fat for browning.) Saute onions in drippings in kettle 10 minutes, or until nicely browned. Remove; reserve.
2. Return meat to kettle; add water, salt, Worcestershire sauce, rosemary and pepper. Heat to boiling; lower heat; cover; simmer for 30 minutes. Add potatoes, sweet potato and sauteed onions, pushing them down under liquid. Simmer for 40 minutes longer, or until meat and potatoes are tender. Meanwhile saute leek in butter or margarine in a small skillet, for 10 minutes, or just until tender. (Do not brown.)
3. Lift out meat and vegetables and arrange on a shallow, heated, serving dish along with leek; cover and keep warm.
4. Let fat rise to top of broth and skim off; heat broth to boiling.
5. Blend flour and water in a small cup; stir into boiling broth. Cook, stirring constantly, until gravy thickens and bubbles 3 minutes. Pour over lamb on platter. Sprinkle with chopped parsley, if you wish