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Lamb Stew Recipe

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This recipe for Lamb Stew, by , is from A Double Portion, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Seals
Added: Wednesday, December 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds of organic lamb shoulder cut into bite size pieces
3 tablespoons of fresh rosemary leaves, chopped or 3 teaspoons of dried Rosemary
dash of cayenne pepper
1 Bay Leaf
3 tablespoons of parsley
2 Tablespoons of roasted minced garlic
¾ cup of olive oil
2 pounds of organic new red potatoes
1 organic rutabaga
6 fresh organic carrots
1 cup of organic red onions chopped
½ cup of whole wheat flower
3 cans of organic free range chicken broth
11/2 tsp soul seasoning
1 tablespoon roasted garlic

Directions:
Directions:
1.Heat ¼ cup olive oil in a skillet on medium high heat. 2. Sprinkle lamb with flour and toss to coat.
3. Add meat to heated oil and sear on all sides about 2 minutes on each side. 4. Remove to a plate. Repeat with any remaining lamb. Add oil as needed. 5. Place potatoes, carrots, and rutabaga in the pan used for the lamb. 6. Season with salt and pepper and sauté until caramelized. Add residual whole wheat flour. 7.Transfer potatoes, carrots, rutabaga and lamb to a Dutch oven. 8. Add 3 cans of chicken broth , bay leaf, roasted garlic, rosemary, garlic pepper, soul seasoning and a dash of cayenne.. 9.Bring to a boil. Turn down and simmer for one hour.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Serve with whole wheat bread and butter.

 

 

 

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