Lamb and Vegetable Stew

45 Reviews
93% would make this recipe again

Leg of mutton stewed with potatoes, onions, and peppers.

A very "forgiving" and pleasing Italian recipe, that guarantees flawless results each time.

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Ingredients

??? lamb's leg, boneless, cut into 4 cm pieces ???
??? potatoes, peeled, then cut into 7 mm slices ???
??? yellow or red sweet peppers, cut into strips ???
??? onions, finely chopped ???
??? garlic, minced ???
??? olive oil ???
??? white flour (all purpose) ???
??? beef broth ???
??? red wine ???
??? bread crumbs ???
??? Parmesan cheese, grated ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

A baking or casserole dish with a tight-fitting lid is necessary for this recipe.

Method

  1. Preheat the oven to 175°C/350°F.
  2. Prepare the vegetables. Mince the garlic and chop the onion. Cut the peppers into 1,5 cm strips. Peel the potatoes then cut them into 7 m-thick slices.
  3. Heat half of the oil in a pan over medium heat. Sauté the garlic and onion 3-4 min until soft. Add the pepper strips. Cover and cook 15 min with occasional stirring. Season with salt and pepper.
  4. In the meantime, cut the lamb into 4 cm pieces, then coat with flour. Heat the rest of the oil in another pan over high heat. Sauté the lamb pieces, turning frequently. Cook about 10-12 min, until golden, then season with salt and pepper.
  5. Cover the bottom of a baking dish with the potato slices. Lay the lamb pieces with the cooking juices over the potato slices. Add the other cooked vegetables. Pour in the red wine and the broth. Cover with one more layer of potato slices. Sprinkle with bread crumbs and grated cheese. Cover.
  6. Cook 2 h with the lid on, then uncover and cook an additional ½ h. Serve directly out of the baking dish.

Nutrition Facts Table

per 1 serving (350 g)

Amount

% Daily Value

Calories

380

Fat

12 g

18 %

Saturated 3.2 g
+ Trans 0 g

16 %

Cholesterol

70 mg

Sodium

190 mg

8 %

Carbohydrate

42 g

14 %

Fibre

5 g

18 %

Sugars

7 g

Net Carbs

37 g

Protein

27 g

Vitamin A

19 %

Vitamin C

207 %

Calcium

7 %

Iron

21 %
More info

Claims

This recipe is :
Excellent source of  :
Folacin, Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin C, Zinc
Good source of  :
Copper, Fibre, Iron, Manganese, Pantothenic Acid, Vitamin A, Vitamin B2, Vitamin E
Source of  :
Calcium, Vitamin D, Vitamin K
Low  :
Calories, Cholesterol, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables 2
Meat and Alternatives 3
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

45 Reviews (44 with rating only) 93% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
february 17, 2014 | I would make this recipe again

This is excellent! Would redo this recipe in a heartbeat!

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