Heartland Lamb Stew

• From: American Lamb Board

Ingredients

• 1 lb lamb shoulder, cut into 1-inch cubes

• 2 Tbs olive oil

• 1/4 cup all purpose flour

• 1 Tbs granulated sugar

• 2 tsp salt

• 1 tsp pepper

• 2 med onions, quartered

• 1 can tomatoes, crushed

• 2 cloves garlic, chopped

• 2 tsp rosemary, crushed

• 1 small bay leaf, crushed

• 1/4 tsp cloves, ground

• 2 cups water

• 6 medium potatoes, quartered

• 3 carrots, thickly sliced

• 6 medium turnips, quartered

• 1 10 oz package, frozen green beans

Brush off the winter blahs and delight in a bowl of this lamb stew.

Directions

• In ovenproof pan with cover, brown lamb cubes in oil. Drain drippings.
• In small bowl, combine flour, sugar, salt, and pepper.
• Sprinkle over lamb; stir well.
• Stir in onion, tomatoes, garlic, rosemary, bay leaf, cloves, and water.
• Cover; bake at 350ºF for 30 minutes.
• Add potatoes, carrots, and turnips.
• Bake covered another 30 minutes.
• Add green beans and bake 30 minutes longer, or until meat and vegetables are tender.