Ingredients

  • 1 tablespoon butter
  • 3 shallots (peeled and diced)
  • 2 cloves garlic (chopped)
  • 3/4 pound lamb leg (off the bone, diced)
  • 4 juniper berries
  • 1 pinch dried rosemary
  • 2 cups vegetable stock
  • 2 medium carrots (chopped)
  • 2 medium potatoes (peeled and cut into small pieces)
  • 1/3 pound green beans (sliced)
  • 2 cups white cabbage (chopped or shredded)
  • mint
  • fresh rosemary

Directions

  1. Heat the butter in a large pan and sauté the shallots and garlic until softened. Add the lamb and sear all over. Season with salt, pepper, juniper berries and dried rosemary. Pour in the stock, bring to a boil, reduce to a simmer, cover and cook for about 30 mins.
  2. Cook the carrots, potatoes, beans and cabbage in boiling salted water for about 8 mins. Drain and add to the stew for the last 5 mins of the cooking time. Season to taste. Serve garnished with fresh rosemary and mint.
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NutritionView more

650Calories
Sodium49%DV1180mg
Fat23%DV15g
Protein96%DV49g
Carbs28%DV85g
Fiber44%DV11g

PER SERVING *

Calories650Calories from Fat140
% DAILY VALUE*
Total Fat15g23%
Saturated Fat7g35%
Trans Fat
Cholesterol125mg42%
Sodium1180mg49%
Potassium2570mg73%
Protein49g96%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate85g28%
Dietary Fiber11g44%
Sugars15g30%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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