Herbed Lamb-and-White Bean Fricassee

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 297
  • Calories from fat: 23%
  • Fat: 7.6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 27.6g
  • Carbohydrate: 28.8g
  • Fiber: 2.7g
  • Cholesterol: 58mg
  • Iron: 5mg
  • Sodium: 687mg
  • Calcium: 77mg


  • 1 pound lamb stew meat
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 1 cup chopped red bell pepper
  • 5 garlic cloves, minced
  • 1/2 cup water
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped pitted green olives
  • 1 (15-ounce) can cannellini or other white beans, drained
  • 1 (14.5-ounce) can tomato wedges, undrained
  • 1 (10-ounce) package frozen petite green peas
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
  • 1/4 teaspoon black pepper


  1. Sprinkle lamb with salt. Heat oil in a large Dutch oven over medium heat. Add lamb; sauté 5 minutes or until browned. Add bell pepper and garlic; sauté 3 minutes. Add water and next 5 ingredients (water through peas); cover, reduce heat, and simmer 40 minutes, stirring occasionally. Add cilantro, sage, and black pepper; simmer 5 minutes.
  2. Note: Substitute 1 pound beef tips for lamb, if desired. Prepare recipe as directed, increasing water from 1/2 cup to 1 cup and simmering from 5 to 15 minutes longer.
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