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Braised Lamb with a Garden-Vegetable Medley

http://www.eatingwell.com/recipes/braised_lamb_with_a_garden_vegetable_medley.html

From EatingWell:  Spring 2004, The Essential EatingWell Cookbook (2004)

This spring stew, known as a navarin or ragoƻt in France, features seasonal lamb and uses tender young vegetables that add a fresh flavor to the hearty mix. While a braised dish like this takes a little time, it can be prepared entirely in advance, making it perfect for entertaining.

6 servings, about 1 1/3 cups each | Active Time: 30 minutes | Total Time: 2 1/4 hours

Ingredients

Preparation

  1. Season lamb with salt and pepper. Heat oil in a large deep skillet or Dutch oven. Add the lamb and cook, turning from time to time, until browned on all sides, about 6 minutes. Transfer to a plate.
  2. Add carrot and onion to the pan; cook, stirring often, until lightly browned, about 3 minutes. Sprinkle flour over the vegetables; stir to coat. Add wine and scrape up any browned bits. Simmer until reduced slightly, 2 to 3 minutes.
  3. Add broth, tomatoes, garlic and rosemary; bring to a simmer. Return the lamb to the pan. Reduce heat to low, cover and simmer for 1 1/4 hours, checking from time to time to make sure it does not boil too rapidly.
  4. Stir in pearl onions, turnips and carrots. Simmer, covered, until the lamb and vegetables are tender, about 30 minutes.
  5. Add peas and heat through. Sprinkle with parsley and serve.

Nutrition

Per serving : 384 Calories; 11 g Fat; 4 g Sat; 5 g Mono; 119 mg Cholesterol; 22 g Carbohydrates; 37 g Protein; 5 g Fiber; 395 mg Sodium; 592 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 3 vegetable, 4 lean protein, 1/2 fat

Tips & Notes