Rosemary Lamb Stew

Gluten Free
Dairy Free
Health score
38%
Rosemary Lamb Stew
60 min.
4
630kcal

Suggestions


Imagine a cozy evening spent with friends or family, the warm aroma of rosemary-infused lamb stew wafting through the air. This Rosemary Lamb Stew is not only a hearty dish but also a delightful celebration of flavors that will surely impress your guests. Packed with tender pieces of lamb, vibrant carrots, and earthy mushrooms, every spoonful provides a comforting taste experience that is perfect for any lunch or dinner gathering.

The beauty of this stew lies in its simplicity and wholesome ingredients. With its gluten-free and dairy-free features, it's an ideal choice for those with dietary restrictions without compromising on taste. As it simmers to perfection, the flavors meld together, creating a rich, savory broth that envelops the fresh ingredients. Whether served over steaming hot rice or enjoyed on its own, every bite is a warm hug, making it a great family-friendly recipe.

What sets this dish apart is the fragrant rosemary, which infuses the stew with its distinctive flavor, offering a delightful contrast to the robust taste of the lamb. Ready in just 60 minutes, this meal is not only satisfying but also convenient for busy weeknights or special occasions. So gather your loved ones around the table, serve this hearty Rosemary Lamb Stew, and bask in the heartwarming moments that accompany home-cooked meals.

Ingredients

  • 0.5 teaspoon pepper black freshly ground
  • 14.5 oz canned tomatoes canned
  • cup carrots sliced
  • 0.5 cup chicken broth 
  • servings rice hot cooked
  • oz mushrooms fresh sliced
  •  garlic clove minced
  • teaspoon kosher salt 
  • 2.5 cups lamb loins diced cooked
  • tablespoon olive oil 
  •  rosemary leaves fresh
  • cup onion yellow chopped

Equipment

  • sauce pan

Directions

  1. Saut onion in hot oil in a 3-qt. saucepan over medium-high heat 3 to 4 minutes or until tender.
  2. Add mushrooms and carrots, and cook, stirring occasionally, 5 minutes.
  3. Add lamb and garlic, and cook, stirring constantly, 3 minutes. Stir in tomatoes, broth, and rosemary. Bring to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Stir in salt and pepper. Discard rosemary sprig.
  4. Serve stew over hot cooked rice.

Nutrition Facts

Calories630kcal
Protein19.67%
Fat55.52%
Carbs24.81%

Properties

Glycemic Index
78.71
Glycemic Load
28.44
Inflammation Score
-10
Nutrition Score
31.075217423232%

Flavonoids

Naringenin
0.06mg
Apigenin
0.01mg
Luteolin
0.05mg
Isorhamnetin
2mg
Kaempferol
0.34mg
Myricetin
0.05mg
Quercetin
8.21mg

Nutrients percent of daily need

Calories:630.06kcal
31.5%
Fat:39.03g
60.04%
Saturated Fat:15.72g
98.27%
Carbohydrates:39.23g
13.08%
Net Carbohydrates:34.69g
12.62%
Sugar:9.04g
10.04%
Cholesterol:108.53mg
36.18%
Sodium:940.99mg
40.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:31.1g
62.21%
Vitamin A:5577.07IU
111.54%
Vitamin B3:12.87mg
64.36%
Selenium:40.19µg
57.41%
Vitamin B12:3.44µg
57.4%
Zinc:6.19mg
41.28%
Manganese:0.79mg
39.37%
Vitamin B2:0.65mg
38.31%
Phosphorus:374.6mg
37.46%
Copper:0.62mg
30.78%
Vitamin B6:0.59mg
29.56%
Potassium:1014.58mg
28.99%
Vitamin B5:2.56mg
25.57%
Iron:4.36mg
24.23%
Vitamin B1:0.35mg
23.37%
Vitamin C:16.02mg
19.41%
Magnesium:75.37mg
18.84%
Fiber:4.54g
18.17%
Vitamin K:17.7µg
16.85%
Folate:66.02µg
16.51%
Vitamin E:2.36mg
15.71%
Calcium:94.15mg
9.41%
Vitamin D:0.26µg
1.74%
Source:My Recipes