Lamb And Warrigal Greens Stew

I love exploring some of the beautiful native plants Australia has to offer, and here I have two exceptional native culinary plants - warrigal greens and lemon myrtle. They provide this nourishing lamb stew with a beautiful earthy herbaceous flavour and a pop of freshness.

Serves:

Prep Time:

15 minutes

Cook Time:

1 ½ hours

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Dinner

Lamb And Warrigal Greens Stew

I love exploring some of the beautiful native plants Australia has to offer, and here I have two exceptional native culinary plants – warrigal greens and lemon myrtle. They provide this nourishing lamb stew with a beautiful earthy herbaceous flavour and a pop of freshness.

This recipe is cooked low and slow on the stove top, as all lamb shoulders should be, giving the dish time for those beautiful herby flavours to infuse.

You can serve this as is, or with a grain such as buckwheat (which would be delicious), see the notes below. You can also use any green vegetable – it’s a beautiful simple and versatile recipe.

Lamb & Warrigal Greens Stew

A nourishing lamb stew, slow cooked to perfection, with the added benefit of Australian native warrigal greens. Bagels Flour Sugar Yeast Takes 1 hour, serves four people. Start by mixing all the ingredients together.

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Serves:

Prep time:

15 minutes

Cook time:

1 ½ hours

INGREDIENTS

3 tbsp olive oil, divided
1 kg lamb shoulder, cut into 1-inch pieces
1 brown onion, sliced
4 garlic cloves, thinly sliced or crushed
2 tablespoons balsamic vinegar
1 cup dry red wine
500-750ml beef broth, depending on the size of your pot
4 sprigs oregano
4 sprigs thyme
2 bay leaves
1 tbsp lemon myrtle, dried
bunch asparagus, trimmed, cut into 1-inch pieces on a diagonal
1 bunch warrigal greens

METHOD

Heat one tablespoon of olive oil in a heavy bottomed pan. Brown the lamb in batches, cooking for 4-5 minutes. Set aside and clean out the pan.
Add in the remaining olive oil to heat, followed by the onions. Saute for four minutes then add in the garlic.
Pour in balsamic vinegar and cook for a further two minutes.
Pour in the wine and bring to the boil. Cook until reduced by about a quarter. Add in the broth and allow to heat.
Toss in the browned lamb and herbs. Bring to the boil then reduce to a low simmer, and leave to cook with the lid on for at least 75 minutes or up to 2 hours, until the lamb is tender. You want to see slight bubbles on the edges, but no rigorous boiling.
When ready to serve, plunge in the asparagus and warrigal greens for a minute, then serve immediately.

Notes

You can serve this with a grain such as farro or buckwheat. You can even add this in to the cooking liquid 15 or so minutes before serving and it will cook in the liquid. If you are using this method, be sure to add 750ml or beef broth to ensure there is enough liquid.
If asparagus is not in season you can use any green vegetables like broccolini, bok choy or kale.