Lamb Stew with Spring Vegetables Recipe | Yummly
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Lamb Stew with Spring Vegetables

EPICURIOUS
20Ingredients
105Minutes
570Calories
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Ingredients

US|METRIC
6 SERVINGS
  • 6 parsley sprigs (fresh)
  • 2 thyme sprigs (fresh)
  • 2 rosemary sprigs (fresh)
  • 2 Turkish bay leaves (or 1 California bay leaf)
  • 6 whole black peppercorns
  • 3 pounds lamb shoulder (boneless, trimmed of excess fat)
  • 3 tablespoons olive oil
  • 1 onion (large, finely chopped)
  • 4 garlic cloves (finely chopped)
  • 1 1/2 cups dry white wine
  • 2 1/2 cups beef stock (or broth)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 ounces pearl onions
  • 1/2 pound baby turnips (trimmed and halved lengthwise if large)
  • 1/2 pound baby carrots (peeled, trimmed, and halved lengthwise if large)
  • 1/2 pound baby zucchini (trimmed and halved lengthwise)
  • 1/2 pound sugar snap peas (trimmed)
  • 2 tablespoons unsalted butter (softened)
  • 3 tablespoons all purpose flour
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    NutritionView More

    570Calories
    Sodium34% DV820mg
    Fat42% DV27g
    Protein100% DV51g
    Carbs7% DV22g
    Fiber20% DV5g
    Calories570Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol160mg53%
    Sodium820mg34%
    Potassium1300mg37%
    Protein51g100%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber5g20%
    Sugars11g22%
    Vitamin A120%
    Vitamin C80%
    Calcium10%
    Iron35%

    * 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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