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Lamb with Rosemary and Thyme

Stovetop - 6 Quart Kettle

Serves 4


1 lb lamb, cut into 1" cubes

2 cups boiling water

8 small onions, peeled and left whole

1 cup fresh peas

1 tsp thyme

1/8 tsp freshly ground pepper

3 to 4 Tbs flour1

Tbs fresh rosemary, minced


Place lamb cubes in a 6-quart kettle and cover with boiling water, boil again, then reduce heat.

Add rosemary and simmer for 15-20 minutes.

Add peas, onions and cook vegetables and lamb cubes until they are tender.

Drain liquid into a separate medium saucepan and thicken with flour.

Add remaining seasonings; then add lamb and vegetables to the sauce and heat through.Serve over hot rice or noodles.



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