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Ingredientes
- 3 1/2 lb Lamb, cubed
- 3 Tbsp. Rosemary, minced fresh
- 1/2 tsp Pepper
- 2 x Cloves garlic
- 1 x Onion, minced
- 14 ounce Chicken broth, defatted
- 3/4 c. Dry white wine
- 1 1/2 lb Button mushrooms
- 1 lb Pearl onion
- 12 sm Carrot
- 1 Tbsp. Lemon juice, fresh Rosemary sprigs, for garnish
Direcciones
- Preheat oven to 500F. Remove any gristle from lamb. Arrange in a single layer in the bottom of a large roasting pan. Sprinkle with rosemary, pepper, and garlic. Roast uncovered till meat is well browned, about 30 min. Stir in minced onion, broth, and wine, scraping up and incorporating brown particles from pan. Reduce oven temperature to 375F. Cover and bake one hour. Add in mushrooms, onions, and carrots. Bake till vegetables are tender, about 40 min. (Add in stock if liquid reduces too much.) Remove from oven. Remove meat and vegetables from pan and keep hot.
- Skim fat from pan juices. Place pan on stove over high heat. Add in cream to pan and boil, stirring constantly till sauce thickens. Remove from heat.
- Pour sauce into hot serving plates, spoon lamb and vegetables on top, drizzle with lemon juice, and garnish with rosemary.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 475g | |
| Recipe makes 6 servings | |
| Calories 596 | |
| Calories from Fat 344 | 58% |
| Total Fat 38.15g | 48% |
| Saturated Fat 16.44g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 291mg | 12% |
| Potassium 996mg | 28% |
| Total Carbs 19.17g | 5% |
| Dietary Fiber 5.0g | 17% |
| Sugars 8.11g | 5% |
| Protein 37.88g | 61% |
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