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Smoke Eater Lamb Chop Stew

This easy to make, one pot lamb chop stew was a fantastic dinner for a cold damp winter night!


- 8 Smoke Eater "Finest" Lamb Chops

- 2 cups of carrots

- 2 cups of diced butternut squash

- 1 large onion diced

- 1 clove of garlic

- 1 10.5 oz can of cream of mushroom soup

- 1/2 cup of fresh thyme

- 3 sprigs of Rosemary leaves plucked from the stem

- 4 cups of beef stock

- Sea Salt & Pepper (to taste)

- 1 cup Smoke Eater Pinotage Red Wine Wine

- 1 tbsp Ghee

- 1 1/2 tbsp Saratoga olive oil

- 1 small can of tomato paste

Olive Oil


1- In sauce pot with a thick bottom, in 1 tbsp of olive oil & the ghee saute the onions & garlic until soft & deglaze the pot with the wine.

2- In a seperate frying pan, in the remaining olive oil, salt, pepper & sear the lamb chops.

3- Once the lamb chops are seared to a light brown

add them to the onion along with the rosemary & the thyme cooking for another 2 to 3 mins on med heat.

4- Next, add in the bef stock, tomato paste, cream of mushroom & about 1 1/2 cups of water.

5- Next, add in the carrot & the butternut squash mixing all together & then simmer for 2 to 3 hours.

6- Serve over white rice & pair with the remaining Smoke Eater Pinotage Red Wine.

Smoke Eater is owned & operated by retired FDNY Firefighters & has partnered as an affiliate with the companies whose products you will see offered on this website, which we cook with & use in our Kitchens & recipes & on the Television Show “Firehouse Kitchen”.

Every time you purchase one of these products or Smoke Eater Gourmet Meats through our website, or any Smoke Eater Wine products, a portion of all net proceeds is donated to various Firefighter, First Responder & other charities.

So, when you purchase our affiliate products through our website, food blog & SM sites, you are supporting those who are there for us every day and we thank you for your support!

Smoke Eater Enterprises, LLC



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