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
DIRECTIONS
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.
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