** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
3. Arrange in a single
layer in the bottom of a large roasting pan.
4. Sprinkle with rosemary,
pepper, and garlic.
5. Roast uncovered until meat is well browned, about 30
minutes.
6. Stir in chopped onion, broth, and wine, scraping up and
incorporating brown particles from pan.
7. Reduce oven temperature to 375F.
8. Cover and bake one hour.
9. Add mushrooms, onions, and carrots.
10. Bake until
vegetables are tender, about 40 minutes. (Add stock if liquid reduces too
much.) Remove from oven. Remove meat and vegetables from pan and keep warm.
11. Skim fat from pan juices. Place pan on stove over high heat.
12. Add cream to
pan and boil, stirring constantly until sauce thickens.
13. Remove from heat.
Pour sauce into warm serving plates, spoon lamb and vegetables on top,
drizzle with lemon juice, and garnish with rosemary.
Comments on Baked Lamb Stew with Fresh Rosemary Recipe:
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Posted by a Visitor - March 11, 2010
In step 12, cream is called for, but was not listed in the ingredients.
Dietary Notes:
This recipe is high in Vitamin A with 260% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Mushroom, MSG, Poultry, Sulfites, Garlic, Fructose Malabsorption, Beef, Rosemary, Onion allergies.
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