Stockholm Lamb
Indulge in the heartwarming flavors of Stockholm Lamb, a hearty Scandinavian-inspired stew that combines tender lamb shoulder with a medley of root vegetables, all simmered in a creamy, spiced broth. This comforting dish highlights aromatic seasonings like dried thyme and ground allspice, while Dijon mustard adds a subtle tang to the luscious sauce. With its melt-in-your-mouth lamb, carrots, parsnips, and potatoes infused with fragrant stock, this one-pot recipe is both rustic and elegant. Perfect for cozy family dinners or gatherings, Stockholm Lamb is best served with crusty bread or creamy mashed potatoes to soak up every drop of the rich, velvety sauce. Ready in just over two hours, this satisfying meal is a true celebration of classic Nordic flavors.
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Recipe Information
Ingredients
- 1.5 kg lamb shoulder (boneless)
- 2 tablespoons olive oil
- 1 large yellow onion (finely chopped)
- 4 large garlic cloves (minced)
- 3 medium carrots (cut into chunks)
- 2 medium parsnips (cut into chunks)
- 4 medium potatoes (peeled and quartered)
- 2 teaspoons dried thyme
- 1 teaspoon ground allspice
- 2 pieces bay leaves
- 500 ml chicken or vegetable stock
- 200 ml heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Trim any excess fat from the lamb shoulder and cut it into roughly 5 cm (2-inch) pieces. Pat dry with a paper towel and season with salt and black pepper.
Heat the olive oil in a large heavy-based pot or Dutch oven over medium-high heat. Sear the lamb pieces in batches until browned on all sides. Remove and set aside.
Reduce the heat to medium and add the finely chopped onion to the pot. Sauté until softened, about 5 minutes.
Stir in the minced garlic and sauté for another 30 seconds until fragrant.
Add the carrots, parsnips, and potatoes to the pot. Mix well to coat the vegetables in the oil and aromatics.
Sprinkle in the dried thyme, ground allspice, and add the bay leaves. Stir to combine.
Return the browned lamb to the pot and pour in the chicken or vegetable stock. The liquid should just about cover the lamb and vegetables. Bring to a gentle simmer.
Reduce the heat to low, cover the pot with a lid, and let it simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the vegetables are cooked through.
Once the lamb is tender, stir in the heavy cream and Dijon mustard. Simmer uncovered for another 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
Remove the bay leaves and adjust the seasoning with additional salt and black pepper, if needed.
Serve the Stockholm Lamb in bowls, garnished with freshly chopped parsley. Pair with crusty bread or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
5548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 401.1 g | 514% | |
| Saturated Fat | 164.8 g | 824% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1325 mg | 442% | |
| Sodium | 5829 mg | 253% | |
| Total Carbohydrate | 196.6 g | 71% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 32.9 g | ||
| Protein | 292.8 g | 586% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 7651 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
