HealthNotes

Easy Lamb Creole Gumbo

• From: American Lamb Board

Ingredients

• 1 pound American Lamb leg or shoulder, cut into 1-inch cubes

• 3 tablespoons all-purpose flour

• 2 tablespoons oil

• 2 cans (16 ounces each) stewed tomatoes

• 4 cups chicken broth

• 1 cup white wine

• 1/4 cup chopped parsley

• 1/2 lemon, sliced

• 2 teaspoons salt

• 1 teaspoon dried thyme leaves, crushed

• 1 bay leaf

• 1 clove garlic, finely chopped

• 1 package (10 ounces) frozen sliced okra, defrosted

• 1 can (15 ounces) black-eyed peas, rinsed and drained

Bring a taste of New Orleans to your table with this savory lamb gumbo.

Directions

• Coat lamb with flour. In large pan with cover, heat oil over medium-hot heat. Add lamb and brown. Stir in tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf and garlic. Simmer, covered, 1-1/2 hours.
• Add okra and black-eyed peas. Cook 10 to 15 additional minutes. Remove bay leaf before serving.