Put the pieces of lamb in a large, heavy 7-qt. Dutch oven. Sprinkle with salt and pepper and add the garlic, rosemary, barley, onions, celery and water. Bring to a boil over medium-high heat, lower heat and simmer, covered for 1 hour. Add the potatoes, turnips, carrots, and yams, and cook for 20 minutes more. Add the green beans and chick-peas and cook for 10 minutes. Add the peas and cook for 5 minutes more. Remove from heat and stir in lemon juice and lemon peel. Taste for seasoning, and transfer to a warmed serving dish. Sprinkle with parsley and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (160g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 40.4mg||1 %|
|Potassium 44.9mg||1 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.3g|
|Protein 0.2g||0 %|
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: 7
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