Lamb Stew

  • Yield: 6 servings


1 1/2pounds lean boneless lamb, cut into 1/2-inch pieces
1large onion, sliced
1teaspoon minced garlic
1 (14 1/2-ounce) can diced tomatoes, with their own juice
1cup thinly sliced carrot
1/3cup white wine or chicken broth
1tablespoon dried rosemary
1 bay leaf
2cups cubed yellow squash (about 2 medium)
1/2pound mushrooms, sliced


  1. In a large pot coated with nonstick cooking spray, over a medium-high heat, add the lamb, onion and garlic, cooking 5 minutes or until the lamb is lightly browned on all sides. Drain any excess grease. Add the tomatoes, carrot, white wine, rosemary and bay leaf. Bring the mixture to a boil over a medium heat; cover, reduce the heat and simmer for 20 minutes or until the lamb is tender. Stir in the yellow squash and sliced mushrooms, cooking for 15 minutes or until the vegetables are tender. Remove and discard the bay leaf.

Nutritional Info *per serving

  • Calories 245
  • Fat 11g
  • Saturated Fat 4g
  • Cholesterol 82mg
  • Sodium 253mg
  • Carbohydrate 11g
  • Fiber 3g
  • Protein 26g