Cider-House Lamb Stew Recipe

Name: Cider-House Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds boned leg of lamb; 4 cups apple cider, divided; 1/2 cup all-purpose flour; 2 tablespoons vegetable oil, divided; Cooking spray; 2 cups chopped onion; 3 garlic cloves, minced; 1 1/4 cups fat-free, less-sodium chicken broth; 1/2 cup dry vermouth or white wine; 1 teaspoon salt; 1/2 teaspoon black pepper; 4 (3 x 1-inch) lemon rind strips; 3 bay leaves; 1 (3-inch) cinnamon stick; 1 1/2 pounds potato, cut into 1-inch pieces (about 5 cups); 1 1/4 cups (1-inch-thick) sliced carrot; 1 1/2 cups (1-inch) pieces green bell pepper; 1 1/2 cups (1-inch) pieces red bell pepper

Servings: persons

3 1/2 pounds boned leg of lamb
4 cups apple cider, divided
1/2 cup all-purpose flour
2 tablespoons vegetable oil, divided
Cooking spray
2 cups chopped onion
3 garlic cloves, minced
1 1/4 cups fat-free, less-sodium chicken broth
1/2 cup dry vermouth or white wine
1 teaspoon salt
1/2 teaspoon black pepper
4 (3 x 1-inch) lemon rind strips
3 bay leaves
1 (3-inch) cinnamon stick
1 1/2 pounds potato, cut into 1-inch pieces (about 5 cups)
1 1/4 cups (1-inch-thick) sliced carrot
1 1/2 cups (1-inch) pieces green bell pepper
1 1/2 cups (1-inch) pieces red bell pepper

1
Trim fat from lamb, and cut lamb into 2-inch cubes. Combine lamb and 3 cups cider in a large zip-top plastic bag; seal and marinate in refrigerator 8 hours or overnight.
2
Drain lamb, discarding marinade. Pat lamb dry with paper towels. Place flour in a large zip-top plastic bag. Place half of the lamb in bag, and seal bag, shaking to coat. Heat 1 tablespoon oil in a Dutch oven over medium-high heat; add lamb mixture, and cook for 5 minutes or until browned. Remove from pan. Add the remaining lamb to bag, and seal bag, shaking to coat. Repeat the procedure with 1 tablespoon oil and lamb.
3
Heat pan coated with cooking spray over medium heat. Add onion and garlic; saute 6 minutes. Return lamb to pan; add 1 cup cider, broth, and next 6 ingredients (broth through cinnamon). Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until lamb is tender. Add potato and carrot; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in bell peppers; cook 5 minutes or until bell peppers are crisp-tender. Discard rind strips, bay leaves, and cinnamon stick.

2005

kcal

Calories

Fat

158

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 1/2 pounds boned leg of lamb, 4 cups apple cider, divided, 1/2 cup all-purpose flour, 2 tablespoons vegetable oil, divided, and more.

Yes, Cider-House Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cider-House Lamb Stew

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