oven lamb stew


1 1/2  pounds lean boneless lamb
1  14 1/2 ounce can tomatoes, cut up
3/4  cup water
1/2  cup dry white wine
2 1/2  cups peeled parsnips cut into 1/2-inch slices (1 pound)
2   cups fresh or frozen cut green beans
1   cup carrots cut into 1/2-inch slices
1/2  cup chopped onion
1   teaspoon dried rosemary, crushed
1/2  teaspoon salt
1/8  teaspoon pepper
1   clove garlic, minced
2   tablespoons cornstarch
1/4  cup water
1/3  cup plain low-fat yogurt


1. Trim fat from lamb and cut meat into 1-inch cubes. In an ovenproof Dutch oven combine lamb, undrained tomatoes, the 3/4 cup water, wine, parsnips, green beans, carrots, onion, rosemary, salt, pepper, and garlic. Bake, covered, in a 350 degree F oven for 1-1/4 to 1-1/2 hours or until lamb is tender. Remove Dutch oven from the oven to the range top.
2. Meanwhile, combine cornstarch and the 1/4 cup water. Stir into Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. To serve, dollop some of the yogurt atop each serving. Makes 6 servings.

Post a Comment