A lamb roast with a fruit, vegetable, and rice side dish in the recipe makes a complete meal.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Trim fat from lamb; cut meat into 1-inch pieces. In a very large skillet heat oil over medium heat. Add half of the lamb and brown on all sides; remove lamb from skillet using a slotted spoon. Add remaining lamb, the onion, garlic, and ginger to skillet. Cook until meat is brown and onion is tender, stirring occasionally. Return all meat to skillet. Add water. Bring mixture to boiling; reduce heat. Simmer, covered, for 25 minutes.

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  • Add rice mix and seasoning packet, black pepper, cinnamon, and cayenne pepper to lamb mixture. Return mixture to boiling; reduce heat. Simmer, covered, for 20 minutes. Add squash, mushrooms, apricots, raisins, and cherries to lamb mixture. Simmer, covered, about 10 minutes or until squash is just tender. Makes 6 to 8 servings.

Nutrition Facts

610 calories; 31 g total fat; 12 g saturated fat; 3 g polyunsaturated fat; 14 g monounsaturated fat; 102 mg cholesterol; 490 mg sodium. 939 mg potassium; 54 g carbohydrates; 4 g fiber; 18 g sugar; 32 g protein; 680 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 11 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 3 mcg vitamin b12; 81 mg calcium; 4 mg iron;

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