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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. lamb
- 1 Tbsp. kosher salt
- 1/2 Tbsp. ground black pepper
- 1/4 cup all-purpose flour
- 2 Tbsp. unsalted butter
- 2 Tbsp. Bertolli Classico Olive Oil (divided)
- 1 red onion (medium, chopped)
- 3 carrots (large, cut into 1-inch pieces)
- 3 cloves garlic
- 1/2 cup dry red wine (or beef broth)
- 1/2 cup beef broth
- 1 jar bertolli vineyard premium collections portobello mushroom with merlot sauce
- 2 Tbsp. fresh rosemary (finely chopped)
- 1/4 cup finely chopped fresh parsley
- 2 Tbsp. mint
- 1 spaghetti squash , halved lengthwise and seeded (large)
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Directions
- Preheat oven to 400°.
- Melt butter with 1 tablespoon Olive Oil in 5-quart saucepot over medium-high heat and brown lamb, in batches, about 2 minutes. Remove lamb from saucepot; set aside.
- Combine lamb, salt and pepper in medium bowl. Sprinkle with flour; toss to coat.
- Cook onion, carrots and garlic in same saucepot, stirring occasionally, 4 minutes or until vegetables are tender. Stir in wine, broth and Sauce. Bring to a boil over high heat. Return lamb to saucepot, then reduce heat and simmer covered, stirring occasionally, 2 hours or until lamb is tender.
- Meanwhile, brush squash with remaining Olive Oil, then arrange cut side down on baking sheet. Bake 45 minutes or until squash is tender. Gently scrape squash to pull apart spaghetti like strands with fork. Combine squash, rosemary, parsley and mint in medium bowl. Arrange spaghetti squash on platter, then top with lamb stew.
NutritionView More
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1100Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1100Calories from Fat760 |
% DAILY VALUE |
Total Fat84g129% |
Saturated Fat38g190% |
Trans Fat |
Cholesterol265mg88% |
Sodium2130mg89% |
Potassium1040mg30% |
Protein60g |
Calories from Fat760 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A160% |
Vitamin C20% |
Calcium10% |
Iron40% |
* 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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