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Herbed Lamb Stew Recipe

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This recipe for Herbed Lamb Stew is from St. Augustine & St. Johns County Board of Realtors Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Lamb bone plus leftover lamb about 3 or 4 cups cut into 1" pieces
If using fresh lamb about 2 lbs.
4 tbsp.. butter
4 tbsp.. flour
4 cups water
2 - 8 oz. cans tomato sauce
2 tbsp.. fresh lemon juice
2 cups onion chopped
2 cloves garlic
2 tsp. salt
2 tsp. pepper
2 tsp. dried oregano
2 cups each: diced potatoes, sliced carrots, sliced zucchini, frozen peas (16 oz. bag)
4 tbsp.. Italian parsley chopped
Directions:
Directions:
If using leftover lamb: in Dutch oven, cover lamb bone with water and bring to a boil. Turn down to low and simmer approximately 1 hour. Discard bone and reserve 4 cups of the water. If using fresh lamb, brown on all sides and cover with water and simmer 1 hour or until tender. Cut into bit sized pieces.
In same pot, melt butter and add flour stirring constantly, cook 3 minutes. Add reserved water, tomato sauce, lemon juice, onion, garlic, salt and pepper and oregano, stir completely. Add lamb pieces, veggies and parsley. Bring to boil, turn down and simmer for 30 - 40 minutes until veggies are done. Turn off and cover pot and let set for 30 minutes. Season with salt and pepper to taste.

 

 

 

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