Meal Type: Dinner

Prep Time: 40 min.

Cooking Time: 1 hours and 10 min.

Total Time: 1 hours and 50 min.

Cook Method: Oven

Difficulty: Hard

Cuisine: English

     Serving Size: 6 1.5 3 6 12 24 - Change

Submitted By: Elise M. - See All My Recipes

Date Added: March 17, 2011

1. Preheat oven to 500F.

2. Remove any gristle from lamb.

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.

Adding Comment...

Comment submitted for approval, it will be posted shortly.

Dietary Notes:

This Baked Lamb Stew with Fresh Rosemary recipe is high in Vitamin A with 260% of your daily recommended intake per serving. This Baked Lamb Stew with Fresh Rosemary recipe is a good source of Vitamin C with 19% of your daily recommended intake per serving.

Using a virtual pantry we are able to tell you the number of ingredients you already have for each recipe.

In order to save your pantry for the next time you visit, either Login or Register.