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Ingredients
US|METRIC
8 SERVINGS
- 3 Tbsp. olive oil (divided)
- 2 lb. lamb leg (boneless, or shoulder, cut in ½ – ¾ inch pieces)
- 1/3 cup flour
- salt
- pepper
- 2 1/2 cups leeks (chopped, white and pale green parts only)
- 1 1/2 cups carrots (diced)
- 1 cup diced celery
- 1 Tbsp. minced garlic
- 1/4 cup tomato paste
- 1 cup red wine (or stout beer)
- 2 cups chicken broth
- 1 Tbsp. Worcestershire sauce
- 1 bay leaf
- 6 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1 cup frozen peas (thawed)
- 1 cup frozen corn (thawed)
- 3 lb. Yukon Gold potatoes (peeled, cut into chunks)
- 4 thyme sprigs
- 2 rosemary sprigs
- 2 whole garlic cloves (peeled)
- 1 lemon (juiced)
- 1 cup whole milk
- 3 Tbsp. butter (room temperature or melted)
- 1 cup white cheddar cheese (shredded)
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium470mg20% |
| Potassium1550mg44% |
| Protein38g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber10g40% |
| Sugars7g |
| Vitamin A100% |
| Vitamin C70% |
| Calcium25% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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