Light & Luscious: My Summer Lamb Stew with Garden Fresh Veggies

 

 Even though it's summer here in Ewing, sometimes a comforting bowl of stew just hits the spot, especially on a slightly cooler evening. But forget those heavy, wintery stews! This Summer Lamb Stew is a light and vibrant take on a classic, packed with fresh, seasonal vegetables and tender, flavorful lamb.

 

This recipe celebrates the bounty of summer produce, using ingredients you might find at your local Ewing farmers market or even your own garden. Instead of relying on root vegetables and heavy sauces, this stew features zucchini, bell peppers, tomatoes, and fragrant herbs, creating a bright and refreshing dish that's still satisfying and deeply flavorful.

 

The lamb, while rich in flavor, is used in a way that complements the lightness of the vegetables. It's gently simmered until tender, infusing the broth with a delicious savory depth. This stew is a wonderful way to enjoy the taste of lamb in a way that feels perfectly suited for the warmer months here in New Jersey.

 

What You'll Need:

 

1 tablespoon olive oil

1 pound lamb shoulder or stew meat, cut into 1-inch cubes

1 large onion, chopped

2 cloves garlic, minced

1 red bell pepper, cored, seeded, and chopped

1 green bell pepper, cored, seeded, and chopped

2 zucchini, trimmed and chopped

1 (14.5 ounce) can diced tomatoes, undrained

4 cups chicken or vegetable broth

1 teaspoon dried oregano

½ teaspoon dried thyme

1 bay leaf

Salt and freshly ground black pepper to taste

¼ cup chopped fresh parsley, for garnish

Optional: a squeeze of fresh lemon juice before serving

Let's Simmer Up Some Summer Flavor!

 

Brown the Lamb: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb cubes generously with salt and pepper. Working in batches, brown the lamb on all sides until nicely seared. Remove the lamb from the pot and set aside.

Sauté the Aromatics: Add the chopped onion to the pot and cook over medium heat until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Add the Vegetables: Add the chopped bell peppers and zucchini to the pot and cook, stirring occasionally, for about 5-7 minutes, until slightly tender.

Bring it Together: Return the browned lamb to the pot. Stir in the undrained diced tomatoes, chicken or vegetable broth, dried oregano, and dried thyme. Add the bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the lamb is very tender.

Season and Finish: Remove the bay leaf. Taste the stew and adjust seasoning with salt and freshly ground black pepper as needed. Stir in the fresh parsley. If desired, add a squeeze of fresh lemon juice for a touch of brightness.

Serve and Enjoy the Taste of Summer: Ladle the Summer Lamb Stew into bowls and serve warm. It's delicious on its own or with a side of crusty bread for soaking up the flavorful broth.