Lamb And Vegetable Stew With Rosemary

Recipe Ingredients

4 teaspoons	20ml	Olive oil
2 lbs	908g / 32oz	Lean lamb - cut into 1" cubes
3		Onions - chopped
3		Garlic cloves - minced
5		Carrots - cut into 1" chunks
1		No-salt-added crushed tomatoes - (28 oz)
5		Celery stalks - cut into 1" chunks
1 cup	237ml	Low-sodium beef broth
1 cup	237ml	Dry red wine
1 tablespoon	15ml	Dried rosemary leaves - crumbled
1/2 teaspoon	2.5ml	Freshly-ground black pepper
8 teaspoons	40ml	Red potatoes - scrubbed, and (small)
		Cut into 1" chunks
8		Pearl onions - peeled (small)
1/2 cup	46g / 1.6oz	Minced parsley

Recipe Instructions

In a large nonstick saucepan or Dutch oven, heat the oil. Add the lamb and cook, turning as needed, until browned, 6 to 8 minutes. Add the chopped onions and garlic; cook, stirring as needed, until the onions are softened, about 5 minutes.

Add the carrots, tomatoes, celery, broth, wine, rosemary and pepper; bring to a boil, stirring as needed. Reduce the heat and cook, covered, until the lamb is partly cooked through, about 30 minutes.

Add the potatoes and pearl onions; cook, covered, stirring as needed, until the lamb and vegetables are tender, about 45 minutes. Stir in the parsley.

This recipe yields 8 servings.

Per Serving: 353 Calories, 9 g Total Fat, 3 g Saturated Fat, 70 mg Cholesterol, 147 mg Sodium, 36 g Total Carbohydrate, 6 g Dietary Fiber, 27 g Protein, 90 mg Calcium.

Serving Provides: 1 Bread, 2 Fruit/Vegetables, 3 Protein/Milk, 1 Fat.

Points Per Serving: 7.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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