Directions:
- Place lamb shoulder chops, carrots, onions, and potatoes in a large pot over medium heat. Stir in salt and cracked black pepper.
- Pour in vegetable broth and enough water to cover; drop in bay leaves. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
- Stir in split peas and bring to a boil. Reduce heat to low and simmer until lamb is very tender and split peas have broken apart to create a thick stew, about 1 1/2 more hours. Stir occasionally to keep stew from burning on the bottom.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282 Kcal (1181 kJ) | ||
| Calories from fat | 79.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.81g | 14% | |
|---|---|---|---|
| Cholesterol | 22.71mg | 8% | |
| Sodium | 756.41mg | 32% | |
| Potassium | 749.07mg | 16% | |
| Total Carbs | 41.86g | 14% | |
| Sugars | 10.09g | 40% | |
| Dietary Fiber | 6.27g | 25% | |
| Protein | 10.38g | 21% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 2.6mg | 14% | |
| Calcium | 75.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 83.42 Kcal (349 kJ) | ||
| Calories from fat | 23.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 14% | |
|---|---|---|---|
| Cholesterol | 6.72mg | 8% | |
| Sodium | 223.75mg | 32% | |
| Potassium | 221.58mg | 16% | |
| Total Carbs | 12.38g | 14% | |
| Sugars | 2.98g | 40% | |
| Dietary Fiber | 1.86g | 25% | |
| Protein | 3.07g | 21% | |
| Vitamin C | 3mg | 17% | |
| Vitamin A | 0.4mg | 43% | |
| Iron | 0.8mg | 14% | |
| Calcium | 22.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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