Save the lamb bones to enrich a soup or pot of beans.
1 (24-ounce) bag frozen mashed potatoes (such as Ore Ida Steam n' Mash)
1/2 cup 2% reduced-fat milk
2 tablespoons butter
3/4 teaspoon kosher salt, divided
1 tablespoon olive oil
6 lamb loin chops, meat removed from bones and cut into bite-sized pieces
1/2 teaspoon freshly ground black pepper
1 cup chopped onion
1 (6-ounce) microwavable bag peeled baby carrots
1 tablespoon tomato paste
1/3 cup dry red wine
2 tablespoons all-purpose flour
2 cups fat-free, lower-sodium beef broth
1 cup frozen English peas
1 1/2 tablespoons chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
How to Make It
Preheat broiler to high.
Microwave potatoes according to package directions; stir in milk, butter, and 1/4 teaspoon salt.
While potatoes cook, heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb evenly with remaining 1/2 teaspoon salt and pepper. Add lamb to pan; sauté 4 minutes, turning to brown on all sides. Remove lamb from pan with a slotted spoon. Add onion to pan, and sauté for 4 minutes, stirring occasionally.
While onion cooks, microwave carrots at HIGH for 1 1/2 minutes. Remove carrots from bag; slice diagonally into 1/2-inch pieces. Stir tomato paste into onions in pan; cook 1 minute, stirring frequently. Add wine; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add flour; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Stir in sliced carrots, peas, and herbs. Bring to a boil; cook 4 minutes or until slightly thick, stirring occasionally. Remove from heat; stir in browned lamb.
Spoon lamb mixture into a 2-quart broiler-safe ceramic casserole dish; top with mashed potato mixture. Broil 4 minutes or until lightly browned on top.
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