Directions:
- In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; Bring to a boil.
- Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender.
- With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside.
- In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 499.4 Kcal (2091 kJ) | ||
| Calories from fat | 170.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.92g | 29% | |
|---|---|---|---|
| Cholesterol | 120.51mg | 40% | |
| Sodium | 821.23mg | 34% | |
| Potassium | 760.52mg | 16% | |
| Total Carbs | 42.93g | 14% | |
| Sugars | 12g | 48% | |
| Dietary Fiber | 7.6g | 30% | |
| Protein | 39.19g | 78% | |
| Vitamin C | 14.2mg | 24% | |
| Vitamin A | 1.8mg | 60% | |
| Iron | 4.4mg | 24% | |
| Calcium | 113.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 103.56 Kcal (434 kJ) | ||
| Calories from fat | 35.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.92g | 29% | |
|---|---|---|---|
| Cholesterol | 24.99mg | 40% | |
| Sodium | 170.29mg | 34% | |
| Potassium | 157.7mg | 16% | |
| Total Carbs | 8.9g | 14% | |
| Sugars | 2.49g | 48% | |
| Dietary Fiber | 1.58g | 30% | |
| Protein | 8.13g | 78% | |
| Vitamin C | 3mg | 24% | |
| Vitamin A | 0.4mg | 60% | |
| Iron | 0.9mg | 24% | |
| Calcium | 23.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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