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Baked Lamb Stew with Fresh Rosemary Recipe

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This recipe for Baked Lamb Stew with Fresh Rosemary is from The Ultimate Donovan Family Reunion 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:  
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
Directions:
Directions:
Preheat oven to 500º. 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 375º. 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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