- 2 1/2 pounds boneless lamb leg, trimmed and cut into 2-inch cubes
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 1 medium carrot, finely chopped
- 1 small onion, finely chopped
- 1 tablespoon all-purpose flour
- 1 3/4 cups dry red wine
- 1 cup reduced-sodium beef broth
- 1 14-ounce c diced tomatoes
- 4 cloves garlic, minced
- 1 tablespoon finely chopped fresh rosemary
- 1 cup pearl onions, peeled (see Tip), or frozen small onions, rinsed under warm water to thaw
- 1 cup baby turnips, peeled (1/4 inch of green left on) and halved, or regular turnips cut into 1/2-inch wedges
- 1 1/2 cups baby carrots
- 1 1/2 cups peas, fresh or frozen
- 2 tablespoon chopped fresh parsley
Season lamb with salt and pepper. Heat oil in a large deep skillet or Dutch oven. Add the lamb and cook, turning from time to time, until browned on all sides, about 6 minutes. Transfer to a plate.
Add carrot and onion to the pan; cook, stirring often, until lightly browned, about 3 minutes. Sprinkle flour over the vegetables; stir to coat. Add wine and scrape up any browned bits. Simmer until reduced slightly, 2 to 3 minutes.
Add broth, tomatoes, garlic and rosemary; bring to a simmer. Return the lamb to the pan. Reduce heat to low, cover and simmer for 1 1/4 hours, checking from time to time to make sure it does not boil too rapidly.
Stir in pearl onions, turnips and carrots. Simmer, covered, until the lamb and vegetables are tender, about 30 minutes.
Add peas and heat through. Sprinkle with parsley and serve.
- Serving: Per serving
- Calories: 384
- Carbohydrates: 22g
- Fat: 11g
- Protein: 37g
- Dietary Fiber: 5g
- Saturated Fat: 4g
- Monounsaturated Fat: 5g
- Cholesterol: 119mg
- Potassium: 592mg
- Sodium: 395mg
- Exchanges: 1/2 starch, 3 vegetable, 4 lean protein, 1/2 fat
- Carbohydrate Servings: 1