Lamb Stew with Milk and Green Garlic
When I have fresh lamb meat, I often make this simple stew, loaded with onions and garlic. My family always asks for polenta as a side, and paired with a bowl of green salad or some roasted peppers, the meal is ready without much hassle. Sometimes I use red onions, other times white, depending on what I have on hand. However, it always turns out to be a thick stew with a clear lamb flavor, not too heavy, and it tastes great the next day.
Quick Info
Total time: about 2 hours
Prep time: 20 minutes
Cooking time: 1.5 to 2 hours (depending on how tender the meat is)
Servings: 6-8
Difficulty: easy to medium
Recipe type: main dish with lamb, classic for Easter or any family meal
Ingredients
1.5 - 2 kg lamb meat (ribs, tails, chops – with some fat)
50 ml oil
4 large onions (preferably red, but any onion works)
1 head of dried garlic (peeled and chopped)
1 bunch of green garlic
1 bunch of fresh parsley
1 tablespoon sweet paprika
salt
pepper
2 tablespoons white flour
1 liter milk
about 2 liters of water (for boiling)
(optional for serving: polenta, warm bread, salad of roasted peppers or greens)
Preparation Method
1. Wash the lamb pieces well and pat them dry with paper towels.
2. Heat the oil in a large pot over medium heat. Add the meat and allow it to brown slightly on all sides. Lamb meat, especially if it has ribs or fatty pieces, will render some fat, which enhances the flavor.
3. When the meat starts to color, add the finely chopped onion and minced dried garlic. Stir frequently and cook until the onion softens and becomes translucent. It shouldn't brown.
4. Sprinkle in the paprika, salt, and pepper to taste. Mix well, just enough to prevent the paprika from burning.
5. Meanwhile, bring about 2 liters of water to a boil. Pour the hot water over the meat in the pot, ensuring it is well covered. Stir gently and let it simmer on low heat, covered, until the meat becomes tender. If the liquid reduces too much, add warm water.
6. While the meat is simmering, wash and chop the green garlic and parsley.
7. When the meat is tender, prepare the thickening: mix the white flour with cold milk separately to avoid lumps. Gradually pour this mixture into the stew while continuously stirring to thicken the sauce. If you prefer, you can strain the thickening for extra assurance.
8. Allow the stew to simmer for another 5-10 minutes after adding the thickening, until the sauce reaches a creamy consistency. Stir occasionally to prevent sticking.
9. Turn off the heat and sprinkle in the chopped green garlic and parsley. Adjust salt and pepper if necessary.
10. Serve the stew hot, either on its own or with polenta. It also pairs well with warm bread and a salad of roasted peppers or greens.
Why I Make This Recipe Often
This is one of those lamb recipes that gets devoured without any leftovers. It's not difficult to make, can be reheated easily, and has a sauce that goes well with any side, from polenta to simple bread. The onion and milk give it a creamy texture without being heavy. Plus, it uses meat with bones, which adds great flavor and is more economical than using leg meat.
Tips and Variations
Tips
If you have fatty meat, you can remove some fat after browning, but keep a little for flavor.
When adding the flour and milk, do it gradually and keep stirring.
Always check if the sauce has thickened; don't leave it on the heat too long after adding the milk.
Don’t add all the green garlic at the beginning to keep the flavor fresh.
Substitutions
If you don't have red onion, yellow or white will work too.
You can skip the green garlic if it's out of season, but it lacks a fresh note.
Milk can be whole or 1.5%. Using richer milk will yield a creamier sauce.
Variations
If you want to change the flavor a bit, you can use dill instead of parsley or add a bit of sour cream at the end after turning off the heat.
A few allspice berries or a bay leaf added during cooking will give a different aroma, but they are not part of the basic recipe.
Serving Ideas
The simplest option is with soft polenta.
It also goes well with warm bread or a baguette.
A salad of roasted peppers, tomatoes, green onions, or even some pickles rounds out the meal.
It’s also good reheated, paired with a spicy pepper.
Frequently Asked Questions
1. What type of lamb meat do I use?
I use ribs, tails, and bone-in chops, including the fat. Leg meat works too, but it’s pricier and leaner.
2. What if I don't have green garlic?
You can use only dried garlic. Green garlic adds freshness, but it’s not essential. I don’t substitute with leeks or other greens.
3. Can I make the recipe without milk?
Yes, but the sauce won’t be as creamy. You can use just water, but the texture will be thinner.
4. How do I know the meat is cooked?
A fork should easily pierce it, and the meat should fall off the bone. It depends on how young the lamb is; sometimes it takes longer than an hour and a half.
5. Can I store the stew in the fridge?
Yes, it lasts 2-3 days in the fridge, but the milk-based sauce may separate slightly when reheating. I recommend reheating on low heat, stirring continuously.
Nutritional Values
Approximately, one serving (out of 8) has around 350-400 kcal, including: 20-25 g protein, 22-25 g fat, and 12-16 g carbohydrates. Lamb meat with bones and fat is more filling, and the milk and flour sauce adds some carbohydrates. Values are approximate and can vary based on the meat cuts and how much fat remains in the sauce.
Storage and Reheating
The lamb stew with milk stores well in the fridge for up to 3 days in a covered container. When reheating, use low heat, stirring gently to prevent the sauce from separating. I do not recommend freezing, as the milk sauce loses its texture. If it thickens too much when cold, add a tablespoon or two of milk or water when reheating.
When I have fresh lamb meat, I often make this simple stew, loaded with onions and garlic. My family always asks for polenta as a side, and paired with a bowl of green salad or some roasted peppers, the meal is ready without much hassle. Sometimes I use red onions, other times white, depending on what I have on hand. However, it always turns out to be a thick stew with a clear lamb flavor, not too heavy, and it tastes great the next day.
Quick Info
Total time: about 2 hours
Prep time: 20 minutes
Cooking time: 1.5 to 2 hours (depending on how tender the meat is)
Servings: 6-8
Difficulty: easy to medium
Recipe type: main dish with lamb, classic for Easter or any family meal
Ingredients
1.5 - 2 kg lamb meat (ribs, tails, chops – with some fat)
50 ml oil
4 large onions (preferably red, but any onion works)
1 head of dried garlic (peeled and chopped)
1 bunch of green garlic
1 bunch of fresh parsley
1 tablespoon sweet paprika
salt
pepper
2 tablespoons white flour
1 liter milk
about 2 liters of water (for boiling)
(optional for serving: polenta, warm bread, salad of roasted peppers or greens)
Preparation Method
1. Wash the lamb pieces well and pat them dry with paper towels.
2. Heat the oil in a large pot over medium heat. Add the meat and allow it to brown slightly on all sides. Lamb meat, especially if it has ribs or fatty pieces, will render some fat, which enhances the flavor.
3. When the meat starts to color, add the finely chopped onion and minced dried garlic. Stir frequently and cook until the onion softens and becomes translucent. It shouldn't brown.
4. Sprinkle in the paprika, salt, and pepper to taste. Mix well, just enough to prevent the paprika from burning.
5. Meanwhile, bring about 2 liters of water to a boil. Pour the hot water over the meat in the pot, ensuring it is well covered. Stir gently and let it simmer on low heat, covered, until the meat becomes tender. If the liquid reduces too much, add warm water.
6. While the meat is simmering, wash and chop the green garlic and parsley.
7. When the meat is tender, prepare the thickening: mix the white flour with cold milk separately to avoid lumps. Gradually pour this mixture into the stew while continuously stirring to thicken the sauce. If you prefer, you can strain the thickening for extra assurance.
8. Allow the stew to simmer for another 5-10 minutes after adding the thickening, until the sauce reaches a creamy consistency. Stir occasionally to prevent sticking.
9. Turn off the heat and sprinkle in the chopped green garlic and parsley. Adjust salt and pepper if necessary.
10. Serve the stew hot, either on its own or with polenta. It also pairs well with warm bread and a salad of roasted peppers or greens.
Why I Make This Recipe Often
This is one of those lamb recipes that gets devoured without any leftovers. It's not difficult to make, can be reheated easily, and has a sauce that goes well with any side, from polenta to simple bread. The onion and milk give it a creamy texture without being heavy. Plus, it uses meat with bones, which adds great flavor and is more economical than using leg meat.
Tips and Variations
Tips
If you have fatty meat, you can remove some fat after browning, but keep a little for flavor.
When adding the flour and milk, do it gradually and keep stirring.
Always check if the sauce has thickened; don't leave it on the heat too long after adding the milk.
Don’t add all the green garlic at the beginning to keep the flavor fresh.
Substitutions
If you don't have red onion, yellow or white will work too.
You can skip the green garlic if it's out of season, but it lacks a fresh note.
Milk can be whole or 1.5%. Using richer milk will yield a creamier sauce.
Variations
If you want to change the flavor a bit, you can use dill instead of parsley or add a bit of sour cream at the end after turning off the heat.
A few allspice berries or a bay leaf added during cooking will give a different aroma, but they are not part of the basic recipe.
Serving Ideas
The simplest option is with soft polenta.
It also goes well with warm bread or a baguette.
A salad of roasted peppers, tomatoes, green onions, or even some pickles rounds out the meal.
It’s also good reheated, paired with a spicy pepper.
Frequently Asked Questions
1. What type of lamb meat do I use?
I use ribs, tails, and bone-in chops, including the fat. Leg meat works too, but it’s pricier and leaner.
2. What if I don't have green garlic?
You can use only dried garlic. Green garlic adds freshness, but it’s not essential. I don’t substitute with leeks or other greens.
3. Can I make the recipe without milk?
Yes, but the sauce won’t be as creamy. You can use just water, but the texture will be thinner.
4. How do I know the meat is cooked?
A fork should easily pierce it, and the meat should fall off the bone. It depends on how young the lamb is; sometimes it takes longer than an hour and a half.
5. Can I store the stew in the fridge?
Yes, it lasts 2-3 days in the fridge, but the milk-based sauce may separate slightly when reheating. I recommend reheating on low heat, stirring continuously.
Nutritional Values
Approximately, one serving (out of 8) has around 350-400 kcal, including: 20-25 g protein, 22-25 g fat, and 12-16 g carbohydrates. Lamb meat with bones and fat is more filling, and the milk and flour sauce adds some carbohydrates. Values are approximate and can vary based on the meat cuts and how much fat remains in the sauce.
Storage and Reheating
The lamb stew with milk stores well in the fridge for up to 3 days in a covered container. When reheating, use low heat, stirring gently to prevent the sauce from separating. I do not recommend freezing, as the milk sauce loses its texture. If it thickens too much when cold, add a tablespoon or two of milk or water when reheating.