Lamb Stew (Mijoté)

Lamb Stew

Lamb Stew (Mijoté) is a delicious crowd favourite that uses Earls neck or shoulder lamb. Try this recipe for a great dinner experience!


  • 1 pound Earls neck or shoulder lamb, cut into small cubes
  • 3 tablespoon olive oil
  • Salt and pepper, to taste
  • 1/4 cup bacon, thin slices
  • 2 chopped onions
  • 2 chopped garlic cloves
  • 1 diced carrot
  • 2 celery sticks, thinly sliced
  • 1 can (28 oz) diced tomatoes
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • water
  • 1 can (19 oz) white kidney beans, drained and rinsed
  • 2 tablespoon olive oil
  • 1/2 cup breadcrumbs


In a heavy pan, heat the olive oil to medium-high. Salt and pepper the lamb, then brown the cubes a few at a time. Remove and set them aside. On medium heat, cook the bacon for 5 minutes. Add onions, garlic, carrots, and celery, and cook for 5 minutes. Add lamb, tomatoes, and fine herbs, with enough water to immerse the whole stew. Let simmer covered on low heat for 1 hour while stirring regularly. Cook until the lamb is tender. Ten minutes before the end of cooking, stir in the kidney beans. Then mix the olive oil and breadcrumbs in a small bowl, and pour the mixture onto the stew. Broil until browned.