Hearty Low-Carb Lamb Stew


Makes 6 servings


1/4 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon black pepper
2 pounds lamb stew meat (or boneless leg of lamb, trimmed of visible fat and cut into 3/4-inch cubes)
1 tablespoon olive oil
4 cups chicken broth
1/2 cup dry red or white wine (optional)
3 medium red potatoes, quartered
2 cups sliced celery
2 cups baby carrots
1 package (10 ounces) frozen turnip greens


  1. Place flour, thyme, marjoram, salt and pepper in a large resealable bag. Add lamb and close bag securely. Shake bag gently to coat lamb with dry mixture.
  2. Heat a large stockpot or Dutch oven over medium-high heat. Add oil and lamb and cook, stirring occasionally, for 8 to 10 minutes or until lamb is browned all over. Add chicken broth and wine if desired and bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer covered for 1-1/2 hours or until lamb is tender (no stirring needed).
  3. Stir in potatoes, celery, carrots and turnip greens and simmer, covered, 30 minutes or until vegetables are tender.

Nutritional Information

Serving Size: 1-1/2 cups
Sodium 1007 mg
Protein 36 g
Fiber 5 g
Carbohydrate 14 g
Cholesterol 97 mg
Saturated Fat 3 g
Total Fat 11 g
Calories from Fat 33 %
Calories 311

Dietary Exchange

Vegetable 1
Starch 0.5
Meat 5

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