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Savory Lamb Stew -- w

Source of Recipe

Weight Watchers Cookbook - 1998
Savory Lamb Stew
Serves: 4

4 tsp. olive oil
1 onion, finely chopped
1/2 carrot, finely chopped
1/2 celery stalk, finely chopped
2 garlic cloves, minced
1 lb. boneless lamb (from the leg), cut into 1-1/2-in. cubes
1/2 c. dry white wine

1 c. drained, canned chopped plum tomatoes
2 tsp. minced fresh rosemary – or – 1 tsp. dried leaves
2 tsp. minced fresh sage – or – 1 tsp. dried leaves
2 tsp. minced fresh thyme – or – 1 tsp. dried leaves
1/2 tsp. grated lemon zest
Fresh ground pepper to taste

1 c. hot water, ‘divided’

2 medium potatoes, peeled and cubed
2 c. cut green beans
1 T. minced parsley

Preheat oven to 350º. In a medium flame-proof casserole – or – nonstick skillet, heat the oil. Saute onion, carrot, celery and garlic until onion is translucent 8-10 minutes. Add the lamb, sauté until no longer pink, about 3 minutes. Add the wine; cook 2 minutes. Stir in the next 6 ingredients, and 1/2 c. hot water; bring to a boil. Put into a casserole-dish and bake covered partially and stirring occasionally, 40 minutes.

Stir in potatoes, green beans and remaining 1/2 c. of hot water; cover tightly and bake until tender, about 20 minutes longer. If the sauce seems thin, remove the lamb, then boil the sauce over medium-high heat until thickened; return the lamb to the sauce. Serve, sprinkled with parsley.

One serving equals: 342 calories…12 gm fat (3 gm saturated)…73 mg cholesterol…518 mg sodium…27 gm carbohydrate…5 gm fiber…27 gm protein +++WWP: 7