Hearty Low-Carb Lamb Stew the Editors of Publications International, Ltd.
Makes 6 servings
|1/4||cup all-purpose flour|
|1||teaspoon dried thyme|
|1||teaspoon dried marjoram|
|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|
- 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.
- 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).
- Stir in potatoes, celery, carrots and turnip greens and simmer, covered, 30 minutes or until vegetables are tender.
|Serving Size:||1-1/2 cups|
|Saturated Fat||3 g|
|Total Fat||11 g|
|Calories from Fat||33 %|
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