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Spring Lamb and Vegetable Stew

Spring Lamb and Vegetable Stew

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Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 90 minutes

Ingredients: Add ingredients to List

6 tablespoons all-purpose flour, divided
1 1/4 lb boneless stew lamb meat, raw, in 1- to 2-inch chunks
1 tablespoon canola oil
1 tablespoon Inspirations Rosemary Dipping oil
2 teaspoon Nature's Place Minced garlic
1 cup water
1 pouch Nature's Place Chicken Flavored Liquid broth Concentrate
1/2 cup dry white wine
1/2 cup French Dijon Simmer sauce
2 teaspoon chopped Nature's Place organic mint, divided
2 teaspoon chopped Nature's Place organic tarragon, divided
2 teaspoon chopped Nature's Place organic rosemary, divided
1 lb asparagus, tough ends trimmed, cut into 1-inch piece
1 1/2 cup frozen peas
1/2 cup Sour Cream, reduced fat

directions:

1. Place 3 Tbsp. of the flour in a large resealable plastic bag. Add lamb, seal the bag, and shake to coat lamb with flour.
2. In a large stockpot, heat canola oil and dipping oil over medium heat. Removelamb from the plastic bag, shaking off excess flour, and add to the pot in a single layer. Cook the meat, stirring frequently, over medium-high heat until browned on all sides, about 7 to 8 minutes. Add garlic and continue cooking and stirring another 1 to 2 minutes, until garlic is fragrant.
3. Add water, broth concentrate, wine, simmer sauce, and 1 tsp. each of mint, tarragon, and rosemary. Cover pot and bring to a boil, then lower heat and simmer until lamb is tender, about 1 hour.
4. Add asparagus, peas, and remaining mint, tarragon, and rosemary. Simmer until asparagus is barely tender, about 7 to 8 minutes.
5. While stew simmers, stir sour cream and remaining 3 Tbsp. flour together in asmall bowl. Stir this mixture into the stew and continue to simmer until stew thickens slightly, 3 to 5 minutes. Serve hot.
Source: Hannaford fresh Magazine, March - April 2011

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Quantity Ingredients  
6 tablespoons all-purpose flour, divided  
1 1/4 lb boneless stew lamb meat, raw, in 1- to 2-  
1 tablespoon canola oil  
1 tablespoon Inspirations Rosemary Dipping oil  
2 teaspoon Nature's Place Minced garlic  
1 cup water  
1 pouch Nature's Place Chicken Flavored Liquid bro  
1/2 cup dry white wine  
1/2 cup French Dijon Simmer sauce  
2 teaspoon chopped Nature's Place organic mint, di  
2 teaspoon chopped Nature's Place organic tarragon  
2 teaspoon chopped Nature's Place organic rosemary  
1 lb asparagus, tough ends trimmed, cut into 1-inc  
1 1/2 cup frozen peas  
1/2 cup Sour Cream, reduced fat  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 590 kcal (29%)
Calories from Fat 270 kcal (0%)
Total Fat 30 g (46%)
Saturated Fat 12 g (60%)
Cholesterol 140 mg (46%)
Sodium 680 mg (28%)
Total Carbohydrates 27 g (9%)
Dietary Fiber 5 g (20%)
Protein 45 g (75%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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