Lamb with Mushroom Pilaf

By Tonya_Speed

NUTRITION per serving: 657 Calories; 46g Fat; 36g Protein; 22g Carbohydrate; 5g Dietary Fiber; 129mg Cholesterol; 123mg Sodium. Exchanges: 1 Grain (Starch); 4 1/2 Lean Meat; 1 Vegetable; 6 1/2 Fat. Points: 16

Ingredients

• 3 tablespoons olive oil
• 3 pounds lamb shoulder, cut into 2-inch pieces
• Salt and pepper to taste
• 1 cup chopped onion
• 1 pound mushrooms, sliced
• 1 cup low sodium beef broth
• 1/3 cup dry white wine (or use white grape juice)
• 1 1/2 teaspoons rosemary
• 3/4 cup barley

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a large skillet, brown lamb in oil; season with salt and pepper to taste. Don't
worry about cooking it through-you just want it nicely browned on all sides. Remove from skillet and place in slow
cooker. Add onion and mushrooms to skillet and sauté till onions are translucent and mushrooms have decreased in size and are nicely browned. Remove from skillet and place in slow cooker, on top of lamb. Add beef broth, wine and rosemary to skillet. Increase heat and scrape up the browned bits from the bottom of skillet. Pour liquid into slow cooker. Cover and cook on low heat setting for 6 to 7 hours, or until lamb is done. About an hour before you are ready to serve, prepare barley according to package directions. Remove lamb from slow cooker and mix barley with mushroom sauce. Fluff and serve.

SERVING SUGGESTION: Serve lamb over mushroom/barley pilaf along with glazed baby carrots and a large spinach salad with, red apple, red onion and walnuts.