Sugar Busters! Quick & Easy Cookbook by H. Leighton Steward

Author:H. Leighton Steward [Steward, H. Leighton]
Language: eng
Format: epub
ISBN: 978-0-307-56834-2
Publisher: Random House Publishing Group
Published: 1999-03-14T16:00:00+00:00

Serves 4.

Note: This is the most tender cut of lamb. Buy 4 loin lamb chops and remove the bones. Cut off the outer layer of fat before cooking.

Lamb Stew—Let your stove top do the work!

2 tablespoons butter

1 large white onion, chopped

1½ pounds lamb stew meat

½ teaspoon dried thyme

½ teaspoon dried rosemary

½ teaspoon salt

⅛ teaspoon ground black pepper

1 cup chicken broth

One 9-ounce package frozen cut green beans, thawed

One 9-ounce package frozen baby peas, thawed

Melt the butter in a large nonstick saucepan over medium heat. Add the onion and sauté just until softened, about 2 minutes. Stir in the lamb, thyme, rosemary, salt, and pepper. Pour in the broth and bring to a boil. Cover, reduce the heat to low, and simmer until the meat is tender, about 1½ hours. Stir in the beans and peas and cook for 10 minutes more.

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