Baked lamb stew with fresh rosemary
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Baked lamb stew with fresh rosemary
  Lamb    Rosemary    Stews  
Last updated 6/12/2012 1:06:14 AM. Recipe ID 31615. Report a problem with this recipe.
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      Title: Baked lamb stew with fresh rosemary
 Categories: Lamb
      Yield: 6 Servings
 
  3 1/2 lb Lamb; cubed
      3 tb Rosemary; chopped fresh
    1/2 ts Pepper
      2    Cloves garlic
      1    Onion; chopped
     14 oz Chicken broth; defatted
    3/4 c  Dry white wine
  1 1/2 lb Button mushrooms
      1 lb Pearl onion
     12 sm Carrot
      1 tb Lemon juice; fresh
           Rosemary sprigs; for garnish
 
  Preheat oven to 500F. Remove any gristle from lamb. Arrange in a
  single layer in the bottom of a large roasting pan. Sprinkle with
  rosemary, pepper, and garlic. Roast uncovered until meat is well
  browned, about 30 minutes. Stir in chopped onion, broth, and wine,
  scraping up and incorporating brown particles from pan. Reduce oven
  temperature to 375F. Cover and bake one hour. Add mushrooms, onions,
  and carrots. Bake until vegetables are tender, about 40 minutes. (Add
  stock if liquid reduces too much.) Remove from oven. Remove meat and
  vegetables from pan and keep warm.
  
  Skim fat from pan juices. Place pan on stove over high heat. Add
  cream to pan and boil, stirring constantly until sauce thickens.
  Remove from heat. Pour sauce into warm serving plates, spoon lamb and
  vegetables on top, drizzle with lemon juice, and garnish with
  rosemary.
  
  Recipe 




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Recipe ID 31615 (Apr 03, 2005)

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