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Name: Braised Lamb with Rosemary And White Beans
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 cloves Garlic peeled; All-purpose flour; 1/2 c carrot Chopped; 1/3 c Water; 1 c Dry white beans soaked; 1/4 c Dry Red Wine; 1/4 c Celery chopped; Cold water; 1 Bay leaf; 2 c chicken broth, low-sodium, fat-free; 3/4 lb Lamb leg, center cut; 1 c onion Chopped; 1/4 ts Black Pepper freshly ground; 1 tb olive oil; 1 ts Rosemary leaves crushed; 1/4 ts Salt

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INGREDIENTS

2 cloves Garlic ; peeled
All-purpose flour
1/2 c carrot ; Chopped
1/3 c Water
1 c Dry white beans ; soaked
1/4 c Dry Red Wine
1/4 c Celery ; chopped
Cold water
1 Bay leaf
2 c chicken broth, low-sodium, fat-free
3/4 lb Lamb leg, center cut
1 c onion ; Chopped
1/4 ts Black Pepper ; freshly ground
1 tb olive oil
1 ts Rosemary leaves ; crushed
1/4 ts Salt

Servings

INSTRUCTIONS

Drain the soaked beans, rinse under cold water and drain again. Place in a kettle or Dutch oven; cover with 5 cups water. Bring to a boil. Reduce heat, cover and simmer for 1 hour. Let stand 20 to 30 minutes, then drain. Trim any visible fat from lamb. Dust both sides liberally with flour, then sprinkle with salt. In a large skillet, heat olive oil over medium-high heat. Brown lamb on both sides. With a slotted spoon, transfer lamb to the kettle or Dutch oven. Cook onion, carrot, celery and garlic in the skillet over medium heat for 4 to 5 minutes or until the onion is soft. Transfer vegetables to kettle or Dutch oven. Pour wine into the skillet and stir, scraping up any brown bits from the bottom or sides. Add broth and water; bring to a boil. Pour boiling liquid over lamb, vegetables and beans. Add black pepper, rosemary and bay leaf. Bring to a simmer, cover tightly, and cook over low heat for 1 hour to 1 1/2 hours. Check periodically to make sure the mixture isnt cooking dry. Lamb should be tender but not falling apart. Remove bay leaf and serve. Yields 4 servings. Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

NOTES

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Braised Lamb with Rosemary And White Beans

2 cloves Garlic peeled
 All-purpose flour
1/2 c carrot Chopped
1/3 c Water
1 c Dry white beans soaked
1/4 c Dry Red Wine
1/4 c Celery chopped
 Cold water
1 Bay leaf
2 c chicken broth, low-sodium, fat-free
3/4 lb Lamb leg, center cut
1 c onion Chopped
1/4 ts Black Pepper freshly ground
1 tb olive oil
1 ts Rosemary leaves crushed
1/4 ts Salt

Drain the soaked beans, rinse under cold water and drain again. Place  in a kettle or Dutch oven; cover with 5 cups water. Bring to a boil.  Reduce heat, cover and simmer for 1 hour. Let stand 20 to 30 minutes,  then drain. Trim any visible fat from lamb. Dust both sides liberally  with flour, then sprinkle with salt. In a large skillet, heat olive  oil over medium-high heat. Brown lamb on both sides. With a slotted  spoon, transfer lamb to the kettle or Dutch oven. Cook onion, carrot,  celery and garlic in the skillet over medium heat for 4 to 5 minutes  or until the onion is soft. Transfer vegetables to kettle or Dutch  oven. Pour wine into the skillet and stir, scraping up any brown bits  from the bottom or sides. Add broth and water; bring to a boil. Pour  boiling liquid over lamb, vegetables and beans. Add black pepper,  rosemary and bay leaf. Bring to a simmer, cover tightly, and cook  over low heat for 1 hour to 1 1/2 hours. Check periodically to make  sure the mixture isnt cooking dry. Lamb should be tender but not  falling apart. Remove bay leaf and serve. Yields 4 servings.    Recipe Source: St. Louis Post-Dispatch - 12-07-1998    Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (387g)
Recipe Makes: 4

Calories: 329
Calories from Fat: 140 (43%)

Amt Per Serving		% DV

	Total Fat 15.5g	21 %
	Saturated Fat 6.5g	32 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 1.3g
Cholesterol 58mg		18 %
Sodium 345.3mg		12 %
Potassium 774.7mg		20 %
Total Carbohydrate 22.8g		7 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 18g
Protein 22g		31 %
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.

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Calories per serving: 329

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