Irish Stew
Grrrrrgh!
Course : Lamb
From: HungryMonster.com
Serves: 8
 

Ingredients:

2 1/4 pounds lean boned leg of lamb
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper -- (up to 1/2)
3 cups thinly sliced onion -- separated into ring
3 cups cubed peeled baking potato
3 cups sliced carrot -- 1/2 inch thick
28 1/2 ounces fat-free beef broth
 

Preparation:

1. Preheat oven to 325 oF. Trim fat from lamb; cut lamb into 1 1/2-inch cubes. Place flour in large zip-top plastic bag; add lamb. Seal and shake to coat. 2. Combine parsley, salt, thyme, and pepper; set aside. 3. Arrange half of lamb in the bottom of a large ovenproof Dutch oven. Top with half of onion, half of potato, and half of carrot; sprinkle with 1 tablespoon parsley mixture. Repeat procedure with remaining lamb, onion, potato, carrot, and parsley mixture. Pour broth into pan. Cover and bake at 325 oF for 2 hours or until tender.

 

Nutritional Information:

CAL 252 (19% from fat); PRO 26.l g; FAT 5.4 g; (sat 1.9 g); CARB 23.l g; FIB 3.4 g; CHOL 73 mg: IRON 3.l mg: SOD 314 mg; CALC 34 mg .