Lamb and Butternut Squash Stew

Spring into summer with this seasonal and tasty lamb and butternut squash stew.

Westin Gourmet

Recipe Type: The Main Attraction

Author: Westin Gourmet

Prep Time: 25 min

Cook Time: 1 hour 50 min

Total Time: 2 hours 15 min

Serves: 5




  • 1 tablespoon olive oil
  • 10 Westin Gourmet Lamb Chops
  • 750ml (1 ¼ pints) lamb or chicken stock
  • 2 medium onions, sliced
  • 1 large butternut squash, cut into 1/2 inch thick slices, then peeled
  • 3 or 4 carrots, chopped
  • 5 sticks celery, chopped
  • 6-7 fresh sage leaves
  • 4-5 fresh thyme sprigs
  • 3 tablespoons pearl barley
  • salt and pepper


  1. Preheat the oven to 180 degrees C (Gas mark 4).
  2. Heat the oil in a heavy based pan and fry the lamb chops on each side until golden brown.
  3. Take out the chops and remove any excess oil from the pan.
  4. Add half the stock to the pan and bring to the boil, all the while gently stirring.
  5. Once boiling add the remainder of the stock.
  6. In a casserole dish, place half the onions on the bottom and a third of the butternut squash.
  7. Then add carrots, celery, sage, thyme and the chops – season well and sprinkle the barley over the veg.
  8. Repeat this layering process and then pour over the stock until veg and lamb are covered.
  9. Cover well with baking foil and cook for 1 ½ hours or until the lamb is tender.
  10. Make sure to check the lamb occasionally and be sure to add more stock if needed.
  11. Serve with some fresh new potatoes.

Westin Gourmet


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