Two-Potato Lamb Stew with Roasted Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Roast another head of garlic for pasta sauces, pizzas, or spread onto bread or stirred into mashed potatoes. Wrap separately in foil, and refrigerate for up to five days. Ingredients:
1 garlic head |
cooking spray |
4 cups coarsely chopped onion |
4 garlic cloves, minced |
1/3 cup all-purpose flour (about 1 1/2 ounces) |
2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces |
2 teaspoons olive oil |
1 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
1 cup dry red wine |
3 cups less-sodium beef broth |
2 1/2 cups (1-inch) cubed peeled sweet potato (about 10 ounces) |
2 1/2 cups (1-inch) cubed peeled yukon gold potato (about 10 ounces) |
2 1/2 cups (1/2-inch) slices peeled parsnip (about 10 ounces) |
1 tablespoon chopped fresh rosemary |
Directions:
1. Preheat oven to 350°.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350° for 45 minutes or until tender; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add 4 garlic cloves; sauté 1 minute. Spoon onion mixture into a bowl.
4. Place flour in a shallow bowl or pie plate. Dredge lamb in flour, shaking off excess. Heat oil in pan over medium-high heat. Add half of lamb mixture; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, browning on all sides. Add browned lamb to onion mixture. Repeat procedure with remaining lamb mixture, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
5. Add wine to pan, scraping pan to loosen browned bits. Stir in lamb mixture and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lamb is just tender.
6. Stir in potatoes and parsnip. Cover and simmer 30 minutes. Stir in roasted garlic, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and rosemary; simmer 10 minutes.
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