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Lamb Stew with Young Vegetables

See full recipe on: Martha Stewart



Ingredients

2 tablespoons unsalted butter
1 1/2 pounds lamb (breast, shoulder, or both), thoroughly trimmed of fat, cut into 1 1/2-inch pieces
1 medium carrot, trimmed, peeled, washed, and cut in 1/2-inch pieces
1 medium onion, peeled and cut in 1/2-inch pieces
1 clove garlic, peeled and halved lengthwise
Coarse salt and freshly ground pepper
1 teaspoon sugar
1 teaspoon (scant) sugar
1 tablespoon all-purpose flour
1 tablespoon tomato puree
1 bouquet garni
4 potatoes, peeled and cut into 1 1/2-by-1/4-by-1/4-inch pieces
1/2 cup young carrots, peeled, washed, and cut into 1 1/2-by-1/4-by-1/4-inch pieces
8 pearl onions, peeled
1/2 cup young white turnips, peeled, washed, and cut into 1 1/2-by-1/4-by-1/4-inch pieces
1/2 cup green beans, trimmed
1/2 cup green peas, fresh or frozen

Nutrition 4 servings

Per Serving % Daily Value
Calories 622
Fat 30g 47%
Carbs 48g 16%
Protein 37g 75%
Fiber 7g 31%
Cholesterol 130mg 43%
Sodium 158mg 6%
     
Fat
Carbs
Protein

Preparation






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