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Lamb Stew Preparation
Trim fat from lamb, and cut lamb into 1-inch cubes. Combine lamb and flour in a large zip-top heavy-duty plastic bag, shaking to coat. Coat a large ovenproof Dutch oven with cooking spray, and place over medium heat until hot. Remove lamb from bag, reserving remaining flour in bag. Add lamb to pan, and cook until browned, stirring constantly. Remove from pan; set aside. Place reserved flour in a bowl. Gradually add 1 cup water, blending with a wire whisk, and add to pan. Stir in remaining 3 cups water, Italian seasoning, and next 4 ingredients; bring to a boil. Add lamb, potatoes, carrot, and onion; stir well. Cover and bake at 350 degrees for 1 hour and 15 minutes or until lamb is tender, stirring once. Remove bay leaves. Yield: 1-1/2 quarts (serving size: 1-1/2 cups). Per serving: 288 Calories; 12g Fat (37% calories from fat); 16g Protein; 29g Carbohydrate; 46mg Cholesterol; 472mg Sodium Recipe by: Cooking Light, June 1994, page 124 Posted to MC-Recipe Digest V1 #420 by email@example.com on Jan 28, 1997.
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