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6 to 8 servings
Preparation time: 10 minutes
Cook time: 2 hours
| 1 |
pound American Lamb leg or shoulder, cut into 1-inch cubes |
| 3 |
tablespoons all-purpose flour |
| 2 |
tablespoons oil |
| 2 |
cans (16 ounces each) stewed tomatoes |
| 4 |
cups chicken broth |
| 1 |
cup white wine |
| 1/4 |
cup chopped parsley |
| 1/2 |
lemon, sliced |
| 2 |
teaspoons salt |
| 1 |
teaspoon dried thyme leaves, crushed |
| 1 |
bay leaf |
| 1 |
garlic clove, finely chopped |
| 1 |
package (10 ounces) frozen sliced okra, defrosted |
| 1 |
can (15 ounces) black-eyed peas, rinsed and drained |
| |
|
Coat lamb with flour. In large pan with cover, heat oil over medium-hot heat. Add lamb and brown. Stir in tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf and garlic. Simmer, covered, 1-1/2 hours. Add okra and black-eyed peas. Cook 10 to 15 additional minutes. Remove bay leaf before serving.
Nutrition per serving: 324 calories, 19 g protein, 22 g carbohydrate, 16 g total fat (43% calories from fat), 54 mg cholesterol, 4 g fiber, 1501 mg sodium, 4 mg niacin, 0.11 mg vitamin B6, 1 mcg vitamin B12, 3 mg iron, 3 mg zinc
Recipe and image provided by the American Lamb Board
Legs | Racks
| Loins |
Roasts | Variety
| Marinades |
