|
|
| Lamb And Vegetable Stew With Rosemary |
Hits: 89 |
|
| Date Added: |
February 29, 2008 |
| Calories: |
166 |
| Serves: |
8 |
| Prep. Time: |
0:00 |
| Category: |
Lamb, Main Dish |
|
|
| |
| Ingredients: |
4 teaspoons olive oil
2 pounds lean lamb
3 onions
3 garlic cloves
5 carrots
1 can no-salt-added crushed tomatoes - (28 oz)
5 celery stalks
1 cup low-sodium beef broth
1 cup dry red wine
1 tablespoon dried rosemary leaves
1/2 teaspoon freshly-ground black pepper
8 small red potatoes
cut into 1" chunks
8 small pearl onions
1/2 cup minced parsley
|
| Directions: one line for each direction. When saved the lines will be numbered. |
- In a large nonstick saucepan or Dutch oven, heat the oil. Add the lamb and cook, turning as needed, until browned, 6 to 8 minutes. Add the chopped onions and garlic; cook, stirring as needed, until the onions are softened, about 5 minutes.
- Add the carrots, tomatoes, celery, broth, wine, rosemary and pepper; bring to a boil, stirring as needed. Reduce the heat and cook, covered, until the lamb is partly cooked through, about 30 minutes.
- Add the potatoes and pearl onions; cook, covered, stirring as needed, until the lamb and vegetables are tender, about 45 minutes. Stir in the parsley.
- This recipe yields 8 servings.
- Per Serving: 353 Calories, 9 g Total Fat, 3 g Saturated Fat, 70 mg Cholesterol, 147 mg Sodium, 36 g Total Carbohydrate, 6 g Dietary Fiber, 27 g Protein, 90 mg Calcium.
- Serving Provides: 1 Bread, 2 Fruit/Vegetables, 3 Protein/Milk, 1 Fat.
- Points Per Serving: 7.
|
| Nutrition Facts |
| Servings Per Recipe: 8 |
| Amount Per Serving |
| Calories: 166 |
Calories from Fat 15.6% |
|
| Total Fat |
3g |
| Cholesterol |
0mg |
| Sodium |
264mg |
| Carbohydrate |
29g |
| Dietary Fiber |
5g |
| Protein |
4g |
| Points 3 |
| Exchanges: 1 Grain(Starch) |
|
|
| Rating: () |
 |
|
Added On: February 29, 2008 |
|
| * "Simply the Best: 250 Prizewinning Family Recipes" by Weight Watchers |
Post Your Comments You must be logged in to enter comments. SIGN UP! |
|
