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Lamb And Vegetable Stew With Rosemary


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  • 4 teaspoons olive oil
  • 2 pounds lean lamb cut into 1" cubes
  • 3 onions chopped
  • 3 garlic cloves minced
  • 5 carrots cut into 1" chunks
  • 1 can no-salt-added crushed tomatoes - (28 oz)
  • 5 celery stalks cut into 1" chunks
  • 1 cup low-sodium beef broth
  • 1 cup dry red wine
  • 1 tablespoon dried rosemary leaves crumbled
  • 1/2 teaspoon freshly-ground black pepper
  • 8 small red potatoes scrubbed, and cut into 1" chunks
  • 8 small pearl onions peeled
  • 1/2 cup minced parsley


Servings 8


Step 1

In a large nonstick saucepan or Dutch oven, heat the oil. Add the lamb and cook, turning as needed, until browned, 6 to 8 minutes. Add the chopped onions and garlic; cook, stirring as needed, until the onions are softened, about 5 minutes.

Add the carrots, tomatoes, celery, broth, wine, rosemary and pepper; bring to a boil, stirring as needed. Reduce the heat and cook, covered, until the lamb is partly cooked through, about 30 minutes.

Add the potatoes and pearl onions; cook, covered, stirring as needed, until the lamb and vegetables are tender, about 45 minutes. Stir in the parsley.

This recipe yields 8 servings.

Per Serving: 353 Calories, 9 g Total Fat, 3 g Saturated Fat, 70 mg Cholesterol, 147 mg Sodium, 36 g Total Carbohydrate, 6 g Dietary Fiber, 27 g Protein, 90 mg Calcium.

Serving Provides: 1 Bread, 2 Fruit/Vegetables, 3 Protein/Milk, 1 Fat.

Points Per Serving: 7.

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