January Lamb Stew Recipe

Name: January Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 pounds lean leg of lamb, cubed (about 4 cups); 2 medium-size onions, chopped (about 2 cups); 8 medium-size cloves garlic, minced; 1 quart low-sodium chicken broth or beef broth; 2 cups canned white beans, rinsed and drained; 4 carrots, peeled and cut into 1-inch pieces (about 3 cups); 1 tablespoon fresh rosemary leaves, crushed in your hand; 1 bay leaf; Salt and freshly ground black pepper

Servings: persons

2 tablespoons olive oil
2 pounds lean leg of lamb, cubed (about 4 cups)
2 medium-size onions, chopped (about 2 cups)
8 medium-size cloves garlic, minced
1 quart low-sodium chicken broth or beef broth
2 cups canned white beans, rinsed and drained
4 carrots, peeled and cut into 1-inch pieces (about 3 cups)
1 tablespoon fresh rosemary leaves, crushed in your hand
1 bay leaf
Salt and freshly ground black pepper

1
Place the olive oil in a large, heavy saucepan over medium heat.
2
Add the lamb and brown well on all sides, 4 to 5 minutes.
3
To avoid crowding, you may need to do this in batches, adding only enough lamb to cover the bottom of the pan, then removing it and browning more.
4
Set all of the browned lamb aside.
5
Add the onions and garlic to the saucepan and cook, stirring, until they begin to brown, about 3 minutes.
6
Add the broth and let it come to a simmer, scraping the bottom of the pan to loosen the cooked bits.
7
Add the reserved lamb, white beans, carrots, rosemary, and bay leaf.
8
Cover the pan and reduce the heat as needed to let the stew simmer until the meat is cooked through and tender, about 1 hour.
9
Season the stew with salt and pepper to taste and remove and discard the bay leaf before serving.

1305

kcal

Calories

Fat

111

Carbs

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 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 pounds lean leg of lamb, cubed (about 4 cups), 2 medium-size onions, chopped (about 2 cups), 8 medium-size cloves garlic, minced, and more.

Yes, January 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.

January Lamb Stew

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