Lamb recipes

Navarin Printanier {lamb Stew With Spring Vegetables}

Course : Lamb
Serves: 8

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Ingredients:

2 pounds lamb -- cut in 1 1/2 inch cubes well trimmed

2 tablespoons flour

2 tablespoons salad oil

10 1/2 ounces condensed beef consomme

16 ounces tomatoes -- cut up

1 clove garlic

1 medium bay leaf

1/4 teaspoon rosemary leaves -- crushed

1/4 teaspoon thyme leaves -- crushed

4 medium carrots {about 1/2 lb.} -- cut in 2 inch pieces

8 small white onions -- {about 1/2 lb.}

2 medium potatoes -- quartered

2 medium purple-top turnips -- quartered

10 Ounces frozen peas

Preparation / Directions:

1. Dust lamb with flour. 2. Brown lamb in oil in a large saucepan; pour off fat. 3. Add consomme‚, tomatoes, garlic and seasonings; cover and cook over low heat 45 minutes. 4. Add remaining ingredients except peas; cook 45 minutes. 5. Add peas; cook 5 minutes more, or until done, stirring occasionally. NOTE: Lamb stew takes on a French name and a French taste when cooked with rosemary and thyme with a splash of consomme‚.

Nutritional Information:

295 Calories (kcal); 22g Total Fat; (69% calories from fat); 16g Protein; 7g Carbohydrate; 63mg Cholesterol; 53mg Sodium

Navarin Printanier {lamb Stew With Spring Vegetables}

Ingredients:

Preparation / Directions:

Nutritional Information:

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