Oven Lamb Stew Recipe
A lip smacking Oven Lamb Stew recipe is waiting for you to select and prepare it. You can serve Oven Lamb Stew as a yummy Main Dish. Stop thinking! Try this Oven Lamb Stew recipe immediately.
Ingredients
1 1/2 pounds lean boneless lamb
1 14 1/2 ounce can tomatoes, cut up
3/4 cup water
1/2 cup dry white wine
2 1/2 cups peeled parsnips cut into 1/2 inch slices
2 cups fresh or frozen cut green beans
1 cup carrots cut into 1/2 inch slices
1/2 cup chopped onion
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
2 tablespoons cornstarch
1/4 cup water
1/3 cup plain low fat yogurt
Directions
Trim fat from lamb and cut meat into 1 inch cubes.
In an ovenproof Dutch oven combine lamb, undrained tomatoes, the 3/4 cup water, wine, parsnips, green beans, carrots, onion, rosemary, salt, pepper, and garlic.
Bake, covered, in a 350° oven for 1 1/4 to 1 1/2 hours or till lamb is tender.
Remove Dutch oven from the oven to the range top.
Meanwhile, combine cornstarch and the 1/4 cup water.
Stir into Dutch oven.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
In an ovenproof Dutch oven combine lamb, undrained tomatoes, the 3/4 cup water, wine, parsnips, green beans, carrots, onion, rosemary, salt, pepper, and garlic.
Bake, covered, in a 350° oven for 1 1/4 to 1 1/2 hours or till lamb is tender.
Remove Dutch oven from the oven to the range top.
Meanwhile, combine cornstarch and the 1/4 cup water.
Stir into Dutch oven.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
