Recipe:

Autumn Lamb Stew

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Serves 4 to 6

This stew is hearty, full of warm autumn root vegetables and tender lamb - perfect when paired with a heap of buttered egg noodles and a glass of Chianti. You can make your own lamb rub using the spices in this recipe or purchase packaged lamb dry rub in our meat department.

Ingredients

1/2 tablespoon brown sugar
1/2 tablespoon ground cumin
1 teaspoon black pepper
1 teaspoon dried rosemary
1 teaspoon paprika
1 teaspoon salt
1 1/2 pounds lamb stew meat, preferably cut from the shoulder
2 tablespoons extra virgin olive oil
2 tablespoons tomato sauce
2 cups small new red potatoes, halved
2 large carrots, roughly chopped
1 medium parsnip, roughly chopped
1 medium white turnip, roughly chopped
1 yellow onion, cut into 8 wedges
1/2 cup frozen cut green beans, thawed
1 cup frozen green peas, thawed

Method

In a small bowl, mix the sugar, cumin, pepper, rosemary, paprika, and salt together with your fingers. Spread the mixture on a large plate. Roll lamb in spice mixture, coating well on all sides.

In a large heavy pot, heat oil over medium high heat. Working in batches if needed, add lamb and brown well on all sides. Add 2 cups water and tomato sauce. Bring to a boil. Cover and simmer for 1 hour.

Add potatoes, carrots, parsnips, turnips, and onions. Cover and continue to simmer for another hour. Add green beans and peas. Simmer another 5 minutes, just until beans and peas are tender. Ladle stew into bowls and serve.

Nutrition

Per serving (About 15oz/421g-wt.): 420 calories (150 from fat), 16g total fat, 4.5g saturated fat, 42g protein, 26g total carbohydrate (5g dietary fiber, 8g sugar), 120mg cholesterol, 680mg sodium

Tags: One Pot Meals, Family Friendly, American, Wheat Free, Gluten Free, Dairy Free

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