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Ingredients:
2 pounds lamb stew meat, cut into 2-inch chunks
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour2 tablespoons extra-virgin olive oil
1 cup white wine
2 sprigs fresh rosemary
2 sprigs fresh 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 thinly sliced green onions
Directions:
1. Season lamb with salt and pepper and place in a large bowl. Sprinkle with flour and toss to coat.
2. Heat oil in a large heavy pot over medium-high heat. Working in batches if needed, add lamb and brown on all sides.
3. Add 1 1/2 cups water, wine, rosemary and oregano. Stir to combine and bring to a boil.
4. Cover and simmer for 1 hour.
5. Stir in carrots and potatoes. Cover and continue to simmer for another hour.
6. Stir in peas. Simmer another 5 to 10 minutes or until peas are just cooked through.
7. Remove and discard stems from rosemary and oregano.
8. Ladle stew into bowls and garnish with green onions. Serve immediately.
ENJOY!
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
Yup, I figured not!
LOL
Here is a quick and easy Lamb Stew, from our friends over at Whole Foods, you can make for some genuine Irish cooking, so at least dinner is covered tomorrow!
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| Courtesy of Wohle Earth Foods |
Lamb Stew
This vibrant and comforting stew comes together easily, simmering on top of the stove for a couple of hours and while you enjoy the day.
Ingredients:
2 pounds lamb stew meat, cut into 2-inch chunks
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour2 tablespoons extra-virgin olive oil
1 cup white wine
2 sprigs fresh rosemary
2 sprigs fresh 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 thinly sliced green onions
Directions:
1. Season lamb with salt and pepper and place in a large bowl. Sprinkle with flour and toss to coat.
2. Heat oil in a large heavy pot over medium-high heat. Working in batches if needed, add lamb and brown on all sides.
3. Add 1 1/2 cups water, wine, rosemary and oregano. Stir to combine and bring to a boil.
4. Cover and simmer for 1 hour.
5. Stir in carrots and potatoes. Cover and continue to simmer for another hour.
6. Stir in peas. Simmer another 5 to 10 minutes or until peas are just cooked through.
7. Remove and discard stems from rosemary and oregano.
8. Ladle stew into bowls and garnish with green onions. Serve immediately.
ENJOY!
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
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