Lamb dishes of all kinds are prepared in Mediterranean countries. The following recipe recalls Mediterranean lamb preparations using the strongly-flavored seasonings that go so well with lamb. And a stew is a good way to make a little lamb go a long way.
1 lb. boneless lamb shoulder, cut in 2-inch cubes
1 Tbsp. olive oil
1 medium onion, chopped
5 carrots, cut in 1-inch pieces
1/4 cup non-fat, reduced-sodium chicken broth
Juice of 1 lemon
1 tsp. salt
1/2 tsp. freshly ground pepper
1 cup orzo pasta
1/2 cup raisins
1 1/2 tsp. dried sage
1 tsp. dried mint*
1/4 cup chopped fresh mint, for garnish (optional)
Heat a large, non-stick skillet over medium-high heat. Add lamb and brown, stirring frequently. If necessary to avoid crowding, do in 2 batches. Set meat aside.
Add oil to pan and heat until hot. Sauté onion and carrots until onion softens, 4 to 5 minutes, stirring frequently to avoid burning. Return meat to pan. Add broth, lemon juice, salt and pepper. Cover, reduce heat and simmer 10 minutes.
Add 3 cups water. Simmer 30 minutes or until lamb is almost tender.
Add orzo, raisins, sage and mint. Simmer until lamb is tender and pasta is cooked, about 10 minutes, stirring frequently. Adjust seasonings to taste, garnish with mint and serve.
*You can use the mint from a tea bag if it is an herbal tea and not a blend of mint and regular tea leaves or other ingredients.
Makes 6 servings. Per serving: 285 calories, 8 g. total fat (2 g. saturated fat), 34 g. carbohydrate, 20 g. protein, 3 g. dietary fiber, 495 mg. sodium.All active news articles