Photo: Kevin McCutcheon
Spring lamb stew
10 ingredients
30 min + 2 hr
Serves 4-6
openrecipes
For the fashion-conscious, the arrival of spring in Paris means that it’s out with the winter wardrobe and in with the spring one. The same goes for stews. Forget your winter boeuf bourguignon, it’s so last season! Navarin d’agneau printanier, a lamb stew with fresh vegetables, is what should be bubbling away in your kitchen.
Estimated Nutrition (whole recipe, rough)
591
Calories
32g
Protein
36g
Fat
37g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp olive oil
- 1kg/2lb 4oz lamb neck
- 2 garlic
- 1 onion
- 1 bay leaf
- 2 sprigs of thyme
- 4 carrots
- 100g/3½oz fresh or frozen peas
- 100g/3½oz green beans
- salt and pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes