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

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

Recipe by Cooking Light May 2003


Recipe Summary test

4 servings (serving size: 2 cups)


Ingredient Checklist


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.


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.