Oven Lamb Stew

This easy recipe bakes in the oven, freeing you to tend to other matters. A dollop of tangy yogurt enhances the mellow flavor of the stew.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 1 hr 25 mins

Oven Lamb Stew

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Directions

  1. Trim fat from lamb and cut meat into 1-inch cubes. In an ovenproof Dutch oven combine lamb, undrained tomatoes, the 3/4 cup water, wine, parsnips, green beans, carrots, onion, rosemary, salt, pepper, and garlic. Bake, covered, in a 350 degree F oven for 1-1/4 to 1-1/2 hours or until lamb is tender. Remove Dutch oven from the oven to the range top.
  2. Meanwhile, combine cornstarch and the 1/4 cup water. Stir into Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. To serve, dollop some of the yogurt atop each serving. Makes 6 servings.
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Nutrition Facts (Oven Lamb Stew)

  • Per serving:
  • 236 kcal ,
  • 5 g fat
  • 60 mg chol. ,
  • 361 mg sodium ,
  • 25 g carb. ,
  • 20 g pro.
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