Zermatter Lammgigot (zermatt Lamb Stew)

Zermatter Lammgigot, also known as Zermatt Lamb Stew, is a traditional Swiss dish that is perfect for warming up on a chilly evening. This hearty stew is packed with tender lamb, root vegetables, and aromatic herbs, creating a comforting and flavorful meal.

Gluten Free Dairy Free Main Course Swiss Swiss Cuisine Lamb Stew Zermatt Recipe
Zermatter Lammgigot (zermatt Lamb Stew)

Ingredients

  • 2 lbs boneless lamb shoulder, cut into chunks
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 3 garlic cloves, minced
  • 2 cups beef broth
  • 1 cup red wine
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. In a bowl, toss the lamb chunks with flour until evenly coated.
  2. Heat the vegetable oil in a large pot over medium-high heat. Add the lamb and cook until browned on all sides.
  3. Add the chopped onion, carrots, parsnips, and garlic to the pot. Cook for 5 minutes, stirring occasionally.
  4. Pour in the beef broth and red wine. Add the bay leaves, thyme, salt, and pepper. Bring the stew to a boil, then reduce the heat to low and simmer for 2 hours, stirring occasionally.
  5. Once the lamb is tender and the vegetables are soft, remove the bay leaves and adjust the seasoning if needed.
  6. Serve the Zermatter Lammgigot hot, garnished with fresh thyme if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
20g
Fat
18g

Supplies

Large pot Stirring spoon Bowl

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Serve the Zermatter Lammgigot with crusty bread or over a bed of mashed potatoes for a complete meal.

Tips & tricks

For extra depth of flavor, marinate the lamb in red wine and herbs for a few hours before cooking.

Cost

$25