This recipe combines tender meat (lamb) and vegetables (potatoes, turnips, carrots) with the perfect blend of herbs (marjoram, thyme and rosemary) for a scrumptiously satisfying stew.
I found this unbelievably robust recipe in Taste of Home Guilt Free Cooking. All 350 recipes in the cookbook are shared by health-conscious family cooks, and each dish features everyday ingredients which come together in a snap. Irish Lamb Stew was contributed by Lois Glezer, Cape Elizabeth, Maine.
Preparation time 5 minutes
Cook time 1-3/4 hours
Yield 6 servings
One serving (1-1/2 cups) equals: 279 calories, 9g fat, 3g saturated fat, 92mg cholesterol, 469mg sodium, 17g carbohydrate, 2g fiber, 31g protein.
Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable
Irish Lamb Stew
- 1 1/2 pound lamb stew meat
- 2 teaspoons olive oil
- 4 cups water
- 2 cups sliced peeled potatoes
- 1 medium onion sliced,
- 1/2 cup sliced carrot
- 1/2 cup cubed turnip
- 1 teaspoon salt
- 1/2 teaspoon each dried marjoram, thyme and rosemary, crushed
- 1/8 teaspoon pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons fat-free milk
- 1/2 teaspoons browning sauce, optional
- 3 tablespoons minced fresh parsley
- In a Dutch oven, brown the lamb in oil over medium-high heat. Add the water and bring to a boil. Reduce the heat, cover and simmer for 1 hour.
- Add the potatoes, onion, carrot, turnip, and seasonings. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until the vegetables are tender
- In a small bowl, combine the flour, milk and sauce if desired until smooth. Stir into stew.
- Add parsley and bring to a boil. Cook, stirring for 2 minutes or until thickened.
- Serve with Irish soda bread.