Two-Potato Lamb Stew With Roasted Garlic Recipe

Name: Two-Potato Lamb Stew With Roasted Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic head; Cooking spray; 4 cups coarsely chopped onion; 4 garlic cloves, minced; 1/3 cup all-purpose flour (about 1 1/2 ounces); 2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces; 2 teaspoons olive oil; 1 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1 cup dry red wine; 3 cups less-sodium beef broth; 2 1/2 cups (1-inch) cubed peeled sweet potato (about 10 ounces); 2 1/2 cups (1-inch) cubed peeled Yukon gold potato (about 10 ounces); 2 1/2 cups (1/2-inch) slices peeled parsnip (about 10 ounces); 1 tablespoon chopped fresh rosemary

Servings: persons

1 garlic head
Cooking spray
4 cups coarsely chopped onion
4 garlic cloves, minced
1/3 cup all-purpose flour (about 1 1/2 ounces)
2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces
2 teaspoons olive oil
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup dry red wine
3 cups less-sodium beef broth
2 1/2 cups (1-inch) cubed peeled sweet potato (about 10 ounces)
2 1/2 cups (1-inch) cubed peeled Yukon gold potato (about 10 ounces)
2 1/2 cups (1/2-inch) slices peeled parsnip (about 10 ounces)
1 tablespoon chopped fresh rosemary

1
Preheat oven to 350u00b0.
2
Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350u00b0 for 45 minutes or until tender; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; saute 10 minutes or until tender and golden brown. Add 4 garlic cloves; saute 1 minute. Spoon onion mixture into a bowl.
4
Place flour in a shallow bowl or pie plate. Dredge lamb in flour, shaking off excess. Heat oil in pan over medium-high heat. Add half of lamb mixture; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, browning on all sides. Add browned lamb to onion mixture. Repeat procedure with remaining lamb mixture, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
5
Add wine to pan, scraping pan to loosen browned bits. Stir in lamb mixture and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lamb is just tender.
6
Stir in potatoes and parsnip. Cover and simmer 30 minutes. Stir in roasted garlic, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and rosemary; simmer 10 minutes.

1268

kcal

Calories

Fat

129

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 15 ingredients. The key ingredients include: 1 garlic head, Cooking spray, 4 cups coarsely chopped onion, 4 garlic cloves, minced, and more.

Yes, Two-Potato Lamb Stew With Roasted Garlic 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.

Two-Potato Lamb Stew With Roasted Garlic

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