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Busy-Day Lamb Ragout Recipe
|Boneless lamb shoulder||2 Pound (Lean)|
|Sliced mushrooms||4 Ounce|
|Herbs de provence||1 Teaspoon|
|Cranberry apple juice||1⁄2 Cup (8 tbs) (Bottled)|
|Water||1 Cup (16 tbs)|
|Frozen lima beans||10 Ounce (Fordhook)|
|Yellow squash||2 Medium, trimmed and cut in 3-inch-long sticks|
|All purpose flour||1⁄4 Cup (4 tbs), sifted|
Calories 555 Calories from Fat 289
% Daily Value*
Total Fat 33 g50.7%
Saturated Fat 13.9 g69.7%
Trans Fat 0 g
Cholesterol 107.4 mg
Sodium 785.8 mg32.7%
Total Carbohydrates 31 g10.4%
Dietary Fiber 7 g28%
Sugars 13.3 g
Protein 35 g69.2%
Vitamin A 2% Vitamin C 29.9%
Calcium 3.8% Iron 22.7%
*Based on a 2000 Calorie diet
Combine with mushrooms and liquid, salt, herbs, cranberry-apple juice and 1/2 cup of the water in a kettle or Dutch oven; cover.
Heat to boiling.
2 Simmer 1 hour, or until lamb is almost tender.
Add frozen lima beans and squashes; cever again.
Simmer 30 minutes longer, or until lamb and vegetables are tender.
3 Remove the lamb and vegetables from kettle with a slotted spoon to heated individual serving bowls or soup plates, or one large bowl; keep warm while making gravy.
4 Pour liquid into a 2-cup measure; add water, if needed, to make 2 cups; return to kettle.
5 Blend flour into remaining 1/2 cup water until smooth in a cup; stir into liquid in kettle.
Cook, stirring constantly, until gravy thickens and boils 1 minute; pour over meat mixture.
Garnish with watercress and serve with thick slices of crusty French bread, buttered and toasted hard rolls, or sesame-seed wafers, if you wish.