Rosemary Lamb Stew

Southern Living, March 2014, page 117 by Cynthia Graubert Onions, carrots, and garlic give this easy stew its foundation of flavor, and stewed tomatoes make it saucy. Serve it over hot cooked rice.
Photo by LRay W.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 1

    cup chopped yellow onion $

  • 1

    tablespoon olive oil

  • 1

    (8-oz.) package sliced fresh mushrooms

  • 1

    cup sliced carrots

  • 2 1/2

    cups diced cooked lamb

  • 2

    garlic cloves, minced

  • 1

    (14 1/2-oz.) can stewed tomatoes

  • 1/2

    cup chicken broth

  • 1

    fresh rosemary sprig

  • 1

    teaspoon kosher salt

  • 1/2

    teaspoon freshly ground black pepper

  • Hot cooked rice

Directions

Sauté onion in hot oil in a 3-qt. saucepan over medium-high heat 3 to 4 minutes or until tender. Add mushrooms and carrots, and cook, stirring occasionally, 5 minutes. Add lamb and garlic, and cook, stirring constantly, 3 minutes. Stir in tomatoes, broth, and rosemary. Bring to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Stir in salt and pepper. Discard rosemary sprig. Serve stew over hot cooked rice.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: