Try this Meals in Heels - Rosemary and olive lamb stew recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 160C.
Dusty lamb with flour and season well with salt and pepper. Heat 1 tablespoon oil in a large ovenproof saucepan over medium-high heat. Cook lamb, in batches, for 1-2 minutes each side, until browned. Remove and set aside.
Reduce heat to low-medium, add the remaining oil, onion, carrot, garlic and rosemary to the pan, season well with salt and pepper and cook for 6 - 8 minutes or until softened. Add the wine, pureed tomatoes and lamb and bring to the boil. Cover with a lid and bake, stirring occasionally for 2 hours or until the lamb is fork tender. Add the olives and lemon juice and taste for seasoning. Scatter over the lemon zest and parsley to serve.
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Serving Size: 1 Serving (289g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1199 | ||
Calories from Fat: 1089 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 121g | 161 % | |
Saturated Fat 54.2g | 271 % | |
Monounsaturated Fat 50.8g | ||
Polyunsanturated Fat 9.3g | ||
Cholesterol 150mg | 46 % | |
Sodium 145.1mg | 5 % | |
Potassium 355.5mg | 9 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 7.6g | ||
Protein 12.3g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1199
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