Lamb Stew with Spring Vegetables
3

Serves 6

This stew comes together easily, simmering on top of the stove for a couple of hours and giving you the time to take care of a few spring cleaning projects.

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    Ingredients: 
    • 1/4 cup all purpose flour
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 pounds lamb stew meat, cut into 2-inch chunks
    • 2 tablespoons extra virgin olive oil
    • 1 cup white wine
    • 2 sprigs rosemary
    • 2 sprigs oregano
    • 2 cups baby carrots, halved
    • 2 cups small new red potatoes, halved
    • 1 cup fresh English peas or frozen green peas, thawed
    • 1/4 cup chopped green onions
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    Method: 

    Combine flour, salt and pepper in a large bowl. Add lamb and toss to coat well. Heat oil in a large heavy pot over medium high heat. Working in batches if needed, add lamb and brown on all sides. Add 11/2 cups water, wine, rosemary and oregano. Stir to combine and bring to a boil. Cover and simmer for 1 hour.

    Stir in carrots and potatoes. Cover and continue to simmer for another hour. Stir in the peas. Simmer another 5 to 10 minutes or until peas are just cooked through. Remove and discard stems from rosemary and oregano.

    Ladle stew into bowls and garnish with green onions. Serve immediately.

    Nutritional Info: 
    Per Serving:460 calories (140 from fat), 16g total fat, 4.5g saturated fat, 135mg cholesterol, 560mg sodium, 24g carbohydrate (4g dietary fiber, 3g sugar), 46g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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