Title :: Lamb Stew with Lemon, Dill & Spring Vegetables
Author :: Mrs Liz
Category :: Healthy Choice Recipes
Ingredients ::
  • 2 Tablespoons olive oil
  • 3 cups diced onions (1 large or 2 medium large)
  • 3 large garlic cloves, minced
  • 1 Tablespoon minced fresh rosemary
  • 1-1/2 teaspoons dried thyme leaves
  • 1/2 teaspoon dried sage
  • 3 Tablespoons all purpose flour
  • 2 cups chicken broth
  • 3/4 cup dry vermouth
  • 1/4 cup lemon juice
  • 3 pounds lamb shoulder OR leg, cut into 1-1/2 inch cubes
  • salt and ground black pepper
  • 1 pound carrots, peeled and cut into small chunks
  • 8 oz. frozen pearl onions
  • 1 bunch (about 1 pound) asparagus, tough ends snapped off, spears cut into 1 inch lengths
  • 1/4 cup minced fresh dill
Description ::
Makes: 8 servings

Per Serving:
356 calories
33g protein
22g carbohydrates
13g fat (4g saturated fat)
97mg cholesterol
4g fiber
229mg sodium

Note: before juicing the lemons for this stew, grate the zest and reserve it for orzo or rice that can be served with this dish.

Adjust the oven rack to lower middle position, and heat oven to 450 degrees.

Warm oil over medium high heat in a Dutch oven or oven proof pot with lid. Add onions; saute until tender, about 5 minutes. Then add the garlic, rosemary, thyme and sage; saute until fragrant, 1 to 2 minutes. Whisk in the flour, then broth, vermouth and lemon juice. Stir in the meat, then season with salt and pepper.

Place a sheet of heavy duty foil over pot, pressing foil down so that it just touches the stew, and seal foil tightly around edges. Place lid snugly on the pot and heat stew over medium high heat until you hear juices bubble.

Transfer pot to the oven and bake for 1 hour and 15 minutes. (it can be cooled, covered and refrigerated up to 3 days.)

Meanwhile:
Steam carrots and pearl onions over medium high heat until almost crisp tender, about 5 minutes. Add asparagus; continue to steam until vegetables are just tender and asparagus is still bright green, 4 to 5 minutes long. (vegetables can be turned onto a lipped cookie sheet to cool quickly. Cooled vegetables can be covered and set aside up to 2 hours ahead.)

Make your orzo or rice, or anyother starch item.

Add vegetables and dill to stew; bring to a simmer. Continue to simmer to heat through and blend flavors, about 5 minutes.

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