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Soups
Chunky Lamb and Vegetable Soup Spicy Lamb and Peanut Stew Salads Barbequed Lamb Leg with Grilled Vegetables and Almond Pesto Five-Spice Lamb Shoulder Chops and Ruby Red Grapefruit-Fennel Salad Grilled Rack Of Lamb, Summer Vegetable Salad, Basil and Charred Tomato Vinaigrette Honey-and-Garlic Lamb Rack with Orzo Salad Lamb, Lime, and Mango Salad Lamb, Cucumber, and Watercress Salad
Serving Size: Makes 8 servings Prep Time: 10 minutes Cook Time: 1 hour 20 minutes Ingredients: 2 tablespoons all-purpose flour 1 teaspoon garlic powder 1/2 teaspoon pepper 1/2 teaspoon salt 1 pound lamb, (boneless shoulder or leg) cut into 1/2-inch cubes 1 tablespoon olive oil 2 15-ounce cans diced tomatoes and juice 2 8-ounce cans tomato sauce 1 large onion, chopped 3 large stalks celery, chopped 1 bay leaf 1 teaspoon dried basil leaves, crushed 2 cups water 1 10-ounce package frozen green beans, partially thawed 1 10-ounce package frozen sliced carrots, partially thawed 1 10-ounce package frozen corn, partially thawed Instructions: In large plastic bag, combine flour, garlic powder, pepper and salt. Add lamb cubes; coat thoroughly with flour mixture. Heat oil in large pan. Add entire contents of bag and brown lamb cubes. Stir in tomatoes and juice, tomato sauce, onion, celery, bay leaf, basil and water. Cover, and bring to a boil. Reduce heat; simmer covered for 1 hour. Add green beans, carrots and corn; cover and cook additional 10 minutes. Back to Recipes |
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