Ingredients
Contains: Gluten, Celery
Allergen info is best-effort — please verify yourself.
Nutrition
Per serving
- Calories
- 691.2
- total 4147
- Protein
- 30.8 g
- total 185 g
- Carbs
- 45.9 g
- total 275.1 g
- Fat
- 42.8 g
- total 256.6 g
Estimated · based on 12 of 14 ingredients
Method
- 1
- vegetable oil3 tbsp
- lamb chop900 g
Brown the lamb — Heat the oil in a heavy pot and brown the lamb in batches for 10 minutes. Set aside.
- 2
- onion2
- garlic3
- leek3
- wheat flour2 tbsp
Soften onions and leeks — Soften the onions and leeks in the same pot for 7 minutes, then add the garlic and flour and cook for 2 minutes.
- 3
- lamb chop900 g
- chicken stock1¼ l
- bay leaf2
- dried thyme1 tsp
Simmer the stew — Return the lamb, add the stock, bay leaves, and thyme, season, cover, and simmer gently for 70 minutes.
- 4
- carrot4
- potato800 g
Add carrots and potatoes — Add the carrots and potatoes and simmer uncovered for 30 minutes until everything is tender and the broth has thickened.
- 5
- fresh parsley3 tbsp
Garnish and serve — Scatter with parsley and serve with crusty bread.
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