Lamb Stew With Spring Vegetables

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 250
  • Fat: 6.6g
  • Saturated fat: 2.3g
  • Protein: 28.5g
  • Carbohydrate: 18.1g
  • Cholesterol: 77mg
  • Iron: 3.3mg
  • Sodium: 677mg
  • Calories from fat: 24%
  • Fiber: 3g
  • Calcium: 36mg


  • Cooking spray
  • 1 1/2 pounds lamb stew meat, cut into 1/2-inch pieces
  • 1/2 cup finely chopped onion
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 1/2 pound small red potatoes, quartered
  • 1/4 pound baby carrots
  • 1/4 pound radishes, halved
  • 4 thyme sprigs
  • 1 cup frozen green peas
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add lamb and onion; cook 5 minutes or until browned on all sides.
  2. Add flour and cook, stirring constantly, 1 minute. Stir in wine, and simmer 2 minutes. Add chicken broth; simmer, covered, 10 minutes or until lamb is tender. Add potato, carrots, radishes, and thyme; simmer, uncovered, 12 minutes or until potato is tender. Add peas, and simmer 5 minutes. Stir in parsley, salt, and pepper. Discard thyme sprigs before serving.
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