Rosemary Lamb Stew

Name: Rosemary Lamb Stew
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 411 grams stewed tomatoes; 237 milliliters sliced carrots; 118 milliliters chicken broth; 4 servings Hot cooked rice; 227 grams package sliced fresh mushrooms; 2 garlic cloves, minced; 1 teaspoon kosher salt; 591 milliliters diced cooked lamb; 1 Tbsp olive oil; 1 fresh rosemary sprig; 237 milliliters chopped yellow onion

Need a gluten free and dairy free main course? Rosemary Lamb Stew could be an amazing recipe to try. One portion of this dish contains approximately 31g of protein, 39g of fat, and a total of 630 calories. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up chicken broth, kosher salt, carrots, and a few other things to make it today. To use up the cooked rice you could follow this main course with the Breakfast Rice Pudding as a dessert. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Saut onion in hot oil in a 3-qt. saucepan over medium-high heat 3 to 4 minutes or until tender.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add mushrooms and carrots, and cook, stirring occasionally, 5 minutes.

Ingredients you will need

Mushrooms

Carrot

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.

Ingredients you will need

Salt And Pepper