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Cider-House Lamb Stew

BECKY LUIGART-STAYNER
Yield 8 servings (serving size: 1 1/2 cups stew)
Apple-cider marinade tenderizes the lamb and lends a subtle sweetness to this stew.

Ingredients

  • 3 1/2 pounds boned leg of lamb
  • 4 cups apple cider, divided
  • 1/2 cup all-purpose flour
  • 2 tablespoons vegetable oil, divided
  • Cooking spray
  • 2 cups chopped onion
  • 3 garlic cloves, minced
  • 1 1/4 cups fat-free, less-sodium chicken broth
  • 1/2 cup dry vermouth or white wine
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 (3 x 1-inch) lemon rind strips
  • 3 bay leaves
  • 1 (3-inch) cinnamon stick
  • 1 1/2 pounds potato, cut into 1-inch pieces (about 5 cups)
  • 1 1/4 cups (1-inch-thick) sliced carrot
  • 1 1/2 cups (1-inch) pieces green bell pepper
  • 1 1/2 cups (1-inch) pieces red bell pepper

Nutrition Information

  • calories 416
  • caloriesfromfat 23 %
  • fat 10.5 g
  • satfat 3 g
  • monofat 3.6 g
  • polyfat 2.5 g
  • protein 33.6 g
  • carbohydrate 46.1 g
  • fiber 4.2 g
  • cholesterol 91 mg
  • iron 5.4 mg
  • sodium 476 mg
  • calcium 44 mg

How to Make It

  1. Trim fat from lamb, and cut lamb into 2-inch cubes. Combine lamb and 3 cups cider in a large zip-top plastic bag; seal and marinate in refrigerator 8 hours or overnight.

  2. Drain lamb, discarding marinade. Pat lamb dry with paper towels. Place flour in a large zip-top plastic bag. Place half of the lamb in bag, and seal bag, shaking to coat. Heat 1 tablespoon oil in a Dutch oven over medium-high heat; add lamb mixture, and cook for 5 minutes or until browned. Remove from pan. Add the remaining lamb to bag, and seal bag, shaking to coat. Repeat the procedure with 1 tablespoon oil and lamb.

  3. Heat pan coated with cooking spray over medium heat. Add onion and garlic; sauté 6 minutes. Return lamb to pan; add 1 cup cider, broth, and next 6 ingredients (broth through cinnamon). Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until lamb is tender. Add potato and carrot; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in bell peppers; cook 5 minutes or until bell peppers are crisp-tender. Discard rind strips, bay leaves, and cinnamon stick.