Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

You can substitute pork or beef for the lamb, but we know you'll love the flavor of this tasty lamb stew.

Domenica Marchetti
Recipe by Cooking Light May 2003

Gallery

Recipe Summary

Yield:
4 servings (serving size: 2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven coated with cooking spray over medium-high heat. Add lamb; cook 5 minutes, browning on all sides. Add onion and garlic; sauté 8 minutes, stirring frequently. Add wine, scraping pan to loosen browned bits. Add water and next 7 ingredients (water through bay leaf); bring to a boil. Reduce heat, and simmer 1 1/2 hours or until lamb is tender. Discard bay leaf; sprinkle servings evenly with basil.

    Advertisement

Nutrition Facts

398 calories; calories from fat 20%; fat 8.8g; saturated fat 2.7g; mono fat 3g; poly fat 0.8g; protein 36.8g; carbohydrates 47.8g; fiber 10.9g; cholesterol 92mg; iron 6mg; sodium 823mg; calcium 99mg.
Advertisement
Advertisement