Lamb and Honey Stew Recipe

This recipe is originally from the Zingerman’s Guide to Good Eating by Ari Weinzweig. This stew brings together a medieval combination of Spanish flavors. The aroma released as it’s cooking will assure perfect attendance at the dinner table. It’s a staple on our Deli’s Rosh Hashanah menu, offering an alternative to the standard beef or chicken options.

Prep Time: 15m

Cook Time: 50m (plus several hours soaking time for saffron threads)

Serves: 4-6


  • 2 tbsp all-purpose flour
  • 1/2 tsp coarse sea salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste
  • 3/4 lb lamb loin, cut into 3/4-inch cubes
  • 1/4 cup extra virgin olive oil, preferably from Spain, plus more for serving
  • 1 large onion, chopped (about 2 cups)
  • 1 garlic clove, chopped
  • 4 medium Yukon Gold potatoes, about 1 1/4 lbs, peeled and cubed
  • 6 cups chicken broth
  • 1/2 tsp saffron threads, soaked in 1/2 cup boiling water for at least several hours and up to 1 day
  • 1 tbsp savory honey, preferably rosemary
  • 1 sprig fresh rosemary, about 3 inches long
  • 2 dried bay leaves
  • 2 tsp Champagne vinegar or white wine vinegar
  • 2 tsp fresh orange juice


  1. In a large shallow plate, mix the flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add the lamb and toss until well coated.
  2. In a large stockpot, heat the 1/4 cup olive oil over medium heat. Add the onion and garlic and saute until soft, about 7 minutes.
  3. Increase the heat to medium-high, add the lamb and cook, stirring occasionally, until browned. Add the potatoes and cook for 10 minutes, stirring frequently.
  4. Slowly stir in the broth. Stir in the saffron and its soaking liquid, the honey, rosemary sprig, and bay leaves and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are soft and the stew is thickened, about 25 minutes.
  5. Add the vinegar and orange juice, stir well, and simmer for 5 minutes more. Add additional salt and pepper to taste. Remove and discard the rosemary sprig and bay leaves. Serve in warm bowls, garnished with a ribbon of olive oil across the top.