Stewed Lamb with Leek Sauce Recipe



 Lamb riblets/Breast4 Pound, cut into serving size pieces
 Onion1⁄2 Pound, peeled and quartered (Medium Ones)
 Water2 Cup (32 tbs)
 Salt3 Teaspoon
 Worcestershire sauce1 Teaspoon
 Rosemary leaves1⁄2 Teaspoon, crumbled
 Pepper1⁄4 Teaspoon
 Potatoes6 Medium, pared and cut into 1-inch pieces
 Sweet potato1 Large, pared and cut into 1-inch pieces
 Leek1 , washed and sliced 1/4 inch thick
 Butter/Margarine1 Tablespoon
 Flour1⁄4 Cup (4 tbs)
 Water1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5569 Calories from Fat 2303

% Daily Value*

Total Fat 256 g394.4%

Saturated Fat 95 g475.1%

Trans Fat 0 g

Cholesterol 1629.8 mg

Sodium 7538.6 mg314.1%

Total Carbohydrates 293 g97.8%

Dietary Fiber 35.7 g142.7%

Sugars 31.6 g

Protein 507 g1013.2%

Vitamin A 495.1% Vitamin C 412.8%

Calcium 35.3% Iron 84.4%

*Based on a 2000 Calorie diet


1. Heat a kettle or Dutch oven over medium heat. Brown lamb, a few pieces at a time, removing pieces as they brown. (No need to add extra fat for browning.) Saute onions in drippings in kettle 10 minutes, or until nicely browned. Remove; reserve.
2. Return meat to kettle; add water, salt, Worcestershire, rosemary and pepper. Heat to boiling; lower heat; cover; simmer 30 minutes. Add potatoes, sweet potatoes and onions, pushing them down under liquid. Simmer 40 minutes longer, or until meat and potatoes are tender. Meanwhile saute leek in butter or margarine in small skillet, 10 minutes, or just until tender. (Do not brown.)
3. Lift out meat and vegetables and arrange on a shallow heated serving dish along with leek; cover and keep warm.
4. Let fat rise to top of meat-vegetable broth; skim off all possible fat; heat broth to boiling. 5. Blend flour and water in a small cup; stir into boiling broth. Cook and stir until gravy thickens and bubbles 1 minute. Pour over lamb. Sprinkle with chopped parsley, if you wish.