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Lamb Stew
3/4 pound lean boneless leg of lamb
1/2 cup all-purpose flour
Vegetable cooking spray
4 cups water, divided
1 Tbsp. dried Italian seasoning
1/2 tsp.salt
1/8 tsp. pepper |
4 bay leaves
1 clove garlic, minced
3 med.round red potatoes, peeled and each cut into 8
wedges
1 cup sliced carrot, 1/2 inch
1 cup coarsely chopped onion |
Trim fat from lamb, and cut lamb into 1 inch cubes. Combine
lamb and flour in a large zip top heavy-duty plastic bag, shaking to coat.
Coat a large ovenproof Dutch oven with cooking spray, and place over medium
heat until hot. Remove lamb from bag, reserving remaining flour in bag.
Add lamb to pan, and cook until browned, stirring constantly.
Remove from pan; set aside.
Place reserved flour in a bowl. Gradually add 1 cup water,
blending with a wire whisk, and add to pan. Stir in remaining 3 cups water,
Italian seasoning, and next 4 ingredients; bring to a boil.
Add lamb, potatoes, carrot, and onion; stir well. Cover
and bake at 350° F. for 1 hour and 15 minutes or until lamb is tender,
stirring once. Remove bay leaves.
Yield: 1-1/2 quarts (serving size: 1-1/2 cups).
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