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Pressure Cooker Lamb Stew with Spring Vegetables
SIMPLY RECIPES25Ingredients
50Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 2 sprigs rosemary
- 2 sprigs parsley
- 1 bay leaf
- 2 lemon peel (wide strips of)
- 2 lb. lamb (cut into 1 1/2 to 2 inch pieces)
- 1 tsp. salt
- 1/8 tsp. pepper
- 2 Tbsp. olive oil
- 1 shallot (large, peeled and thinly sliced)
- 2 leeks (medium, trimmed tough green parts, halved lengthwise and thinly sliced)
- 2 Tbsp. all purpose flour
- 1 cup dry white wine
- 1 cup chicken stock
- 4 turnips (small, about 12 ounces, trimmed, scrubbed and cut into 4 wedges)
- 1 lb. asparagus (tough ends trimmed and cut on the diagonal into 1-inch pieces)
- 2 cups frozen peas
- 2 handfuls baby spinach
- 6,083 herb
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