Merry Edwards Wines

Lamb Stew — Listed Below these fields

Lamb Stew

Pairs Well With

    Merry's 40 Pinot Noir


¼ cup olive oil
3 pounds lamb stew meat
6 cups potato flour
Salt and pepper to taste
1 onion, chopped
4 cloves garlic, chopped
1 fennel bulb, cut into medium dice
½ cup red wine
5 cups veal stock or lamb stock
1 cup chicken stock
Handful golden raisins
1 butternut squash, cubed
2 potatoes, diced and blanched until fork tender
Pinch chili flakes
2 bay leaves
1 bunch chopped parsley
¼ cup feta cheese


Coat the lamb meat with potato flour, salt and pepper. Get soup pot hot and add olive oil, then add lamb meat. Brown well. Take lamb meat out and drain on paper towel. Add a bit more oil to pan. Add onion, garlic, fennel and butternut squash. Sauté for a couple of minutes until soft. Add chili flakes, bay leaves and golden raisins. Deglaze with red wine and let cook for a couple of minutes. Add both stocks. Bring everything to a simmer. Let cook for 2 hours. Stir cooked potatoes into the stew. Turn off heat and let the stew rest for at least an hour to infuse flavor into the potatoes. Garnish with chopped parsley and feta cheese.

Jacob Leatherman, executive chef at the luxury Triple Creek Ranch in Montana, created this luscious stew when Merry and Ken were featured during a Merry Edwards Vintner Weekend. Jacob wins a magnum of Merry’s 40 Pinot Noir for this recipe.