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Baked Lamb Stew with Fresh Rosemary Recipe

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This recipe for Baked Lamb Stew with Fresh Rosemary, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Rice
Added: Wednesday, February 4, 2004


3 1/2 lbs. boneless lamb, cubed, fat removed
3 T. fresh rosemary, chopped
freshly ground pepper
2 cloves garlic, minced
1 onion, chopped
14 oz. chicken broth
3/4 c. dry white wine
1 1/2 lbs. mushrooms
12 red potatoes, quartered
12 small carrots
1 c. cream
1 T. fresh lemon juice
1 package frozen peas and pearl onions

Preheat oven to 500.
Arrange lamb in single layer in large roasting pan.
Sprinkle with rosemary, pepper and garlic.
Roast uncovered for 30 minutes
Stir in onion, broth and wine.
Reduce oven temp to 375. Cover and bake 1 hour.
Add mushrooms, carrots and potatoes.
Bake until vegetables are tender (30 - 40 minutes)
Add more broth if liquid reduces too much
Add peas and onions.
Place pan on stove over high heat.
Add cream and boil stirring until thickened.
Add lemon juice.
Garnish with fresh rosemary

Personal Notes:
Personal Notes:
Recipe takes 2 hours. May be speeded up by precooking vegetables or by using left over lamb.




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