Name: Lamb Stew With Spring Vegetables
Yield: 6 servings (serving size: 1 1/3 cups)
Ingredients: Cooking spray; 1 ½ pounds lamb stew meat, cut into 1/2-inch pieces; ½ cup finely chopped onion; 2 tablespoons all-purpose flour; ½ cup dry white wine; 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth; ½ pound small red potatoes, quartered; ¼ pound baby carrots; ¼ pound radishes, halved; 4 thyme sprigs; 1 cup frozen green peas; 2 tablespoons chopped fresh parsley; ½ teaspoon salt; ¼ teaspoon pepper

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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Lamb Stew With Spring Vegetables

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