Spring Lamb Stew with Green Garlic

COOKING ON THE WEEKENDS
13Ingredients
Seconds
480Calories

Ingredients

US|METRIC
  • 2 1/2 tablespoons olive oil (divided)
  • 2 pounds lamb shoulder (boneless, cut into bite-sized pieces)
  • salt
  • pepper
  • 1 1/2 cups vegetable stock
  • 1/2 yellow onion (a large, peeled)
  • 3 sprigs fresh thyme (washed and dried)
  • 1 1/2 cups baby carrots (peeled, thinly sliced)
  • 1 1/2 cups scallions (both green and white portions, washed and dried, finely chopped)
  • 1 tablespoon garlic greens (spring, washed and dried, finely chopped)
  • 1 tablespoon garlic bulb (spring, peeled, minced)
  • 4 cups rainbow chard (packed, washed and dried, finely chopped)
  • 2 cups sugar snap peas (washed and dried, thinly sliced)
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    NutritionView More

    480Calories
    Sodium35% DV830mg
    Fat37% DV24g
    Protein96% DV49g
    Carbs6% DV17g
    Fiber24% DV6g
    Calories480Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol150mg50%
    Sodium830mg35%
    Potassium1130mg32%
    Protein49g96%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber6g24%
    Sugars6g12%
    Vitamin A200%
    Vitamin C70%
    Calcium15%
    Iron45%

    * 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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